Water is the amount of water required to mix every 300 g of flour into a dough with a maximum consistency of 500 bu based on the amount of water of 14%. It can be seen from Table 65,438+0 that with the increase of inulin addition, the water absorption of dough decreases, probably because inulin contains some low molecular weight sugars and oligosaccharides, which reduces the consistency of dough.

The dough formation time is the time required for the quality curve of flour from water to flour to reach the maximum consistency. The longer it takes to knead the dough and form the dough, the longer it takes to form the dough, and the bigger the dough will be. The stability time of dough during kneading refers to the stability time corresponding to the time difference between the intersection of the opaque curve peak and the two nodes before the first intersection with the 500 fu line and then the second intersection with the 500 fu line and leaving the line. The longer the dough is stable, the greater the dough strength. Weakness refers to the difference between the maximum consistency center line of the opaque consistency attenuation curve formed by dough and the value of the center line of the opaque curve with 65438±02min for dough. The smaller the degree of weakening, the stronger the gluten.

From the table 1, it can be seen that with the increase of inulin addition, the dough formation time and stability time gradually increase, and the weakening degree of dough decreases. Inulin softens dough, which may be due to the interaction between inulin and gluten network. At the same time, the interaction between inulin and inulin promotes the softening of gluten.