This study was designed to analysis the effects of different degree of polymerization (DP) inulin on wheat dough rheological properties and bread quality. Inulin of 3 different DP [DP-L (DP=4.3), DP-M (DP=11.37), DP-H (DP=19.02)] were added to wheat flour at a certain amount, and wheat flour without inulin was set as the control. The quality of blended wheat, stretching, dynamic rheological properties, and bread quality were measured. Results showed that three kinds of DP inulin could obviously improve the quality and tensile property of wheat flour. Dough water absorption increased significantly with DP increased. Three DP inulin had also extended the dough formation time compared with the control group. Dough stability with DP-H increased and dough weakening reduced, while DP-M and DP-L group had no significant differences compared to the control group. DP inulin can increase the extent, tension ratio, curve area and the maximum tensile resistance of dough. From dynamic rheological properties results, G' and G'' value of DP-H group were the highest, followed by DP-M, DP-L and control group. It suggested that three DP inulin all could increase the elasticity of the dough. According to temperature scanning, three DP inulin can increase dough gelatinization temperature, elasticity and viscosity. DP-H and DP-M inulin decreased bread fermentation volume and bread specific volume which suggested that those two DP insulins had no improvement on bread quality. DP-L group could increase bread fermentation volume and bread specific volume indicating that DP-L inulin could delay the ageing of the bread and improve bread quality.