Effect of inulin on rheological and thermal properties of gluten-free dough

► Inulins with varying chain length were included in gluten-free starch-based dough. ► Inulin depending on DP modified rheological and thermal properties of the dough. ► Inulin with the highest DP had the strongest impact on dough viscoelastic properties. ► Inulin water binding properties seem to be the key factor for dough properties.