The effect of inulin addition on the rheological properties of wheat doughs and bread quality was evaluated. The influence of polymerisation degree (DP) of fructans was investigate using three commercial products (Raftiline ® ST: DP 10; Raftiline ® HP and Raftiline ® HP gel: DP 23). Inulin contents from 2.5 to 7.5% on dry matter as wheat flour plus inulin were used. Fibre addition increased mixing time and dough stability and decreased softening degree and farinograph water absorption, which depend on DP. Bread quality was evaluated using loaf volume, crumb moisture and texture.
