In the study conducted by Peressini

In the study conducted by Peressini et al. (2009), inulin with both low and high DP was used. Water absorption was decreased by inulin addition. The extent of the decrease varied widely with the inulin type. The degree of polymerization (DP) had an effect on the water absorption property. The lowest water absorption was observed with low DP inulin. The higher influence of short chain inulin on water absorption was due to a lubrication effect of sugars and oligosaccharides (Rouille et al., 2005). Also, the time required for dough development increased as a conse- quence of the inulin of high DP. Inulin with low DP promoted an increase in the mixing time only when added at the maximum dose to the flour. Further upon addition of inulin fiber, significant increase in the mixing stability was recorded. The addition of inulin to wheat flour improved the strength of the dough. Similar reports were earlier reported by Wang et al. (2002) and O’Brien et al. (2003).
A comparative study on inulin with natural fibers like pea and carob fiber (Wang et al., 2002) showed distinguishing results. Dough characteristics like resistance to deformation, extensibility, and proteolytic degradation were compared. The highest effect on resistance to deformation was exerted by inulin. This value was an indication of the ability of the dough to retain gas. The reason for the highest influence of inulin was due to the interactions between the fiber structure and the wheat proteins. Inulin had no effect on the extensibility of the dough compared