Abstract:

As a new dietary fiber, inulin has a suitable molecular weight and a good color. It exhibits good performance
in water solubility, flour-likely powder properties and gelatinization. Compared with common dietary fibers, inulin has
more prominent physiological functions and food processing performance. In this paper, the physicochemical properties of
inulin in food processing are introduced, and the recent applications of common dietary fibers in flour products and existing
problems are summarized. The recent developments of inulin in dough and flour products are reviewed. The probable
mechanisms of inulin in improving the quality of dough and flour products are discussed. Some problems with current
studies are reported and future trends are proposed.

Key words: inulin, dietary fiber, flour, dough, flour products