Abstract: The farinograph properties, tensile properties, and related qualities of inulin bread were researched, by adding 0 (control group), 2%, 4%, 6%, 8% and 10% inulin to the dough. It showed that inulin could decreasing dough's water absorption, elongating the formation time and stabilization time, decreasing the degree of softening, enlarging tensile curve area, increasing 50 mm tensile strength and ultimate tensile strength, increasing ultimate drawing ratio, increasing and then decreasing the malleability. Inulin could increase the water content of bread and delay the aging speed, but lead to a decrease in the specific volume of bread and the quality of the senses. More than 4% of the inulin could lead to an increase in the hardness of the bread. Conclusion:Inulin could increase the elasticity of dough, and the hardness was the lowest when the amount of inulin was 4%.