Determination of flour quality index: firstly, the water content of flour was determined by the constant temperature method of 65438 005℃, and then the addition amount of flour in the farinograph was calculated according to the water content. After that, 0% (control group), 2%, 4%, 6% and 10% inulin were added to the flour respectively. Open the constant temperature circulation system, fix the temperature of the farinograph, and after idling to zero, add a proper amount of flour according to the water content of flour. Start the stirring rotor, and quickly add a proper amount of pure water while stirring. The instrument will automatically record the farinaceous curve, according to the curves of different inulin addition, including: water absorption, development time, settling time and softness. Refer to GB/T 146 14-2006 for specific methods.