Abstract: The rheological properties and baking properties of blends of wheat flour with inulin at different proportions were measured by brabender farinograph, extensograph, and TA, respectively. The water- absorbing capacity of dough was stable by increasing inulin proportion, but the development time and stability time increased.The extensibility parameters increased with prolonged proofing time, but the area under the curve, resistance to extension, maximum stretching resistance and extensibility increased at first, then decreased at last.Adding inulin can bring down the hardness and reduce the bread dehydration rate significantly, so that extending the bread self- life. Sensory evaluations revealed that inulin can be added to flour at the level of 6%, as did not deteriorate the bread sensory evaluation.