The aim of this study was to explore the effects of adding different proportions of Ginkgo biloba fruit powder on rheological properties, water distribution and mobility in wheat dough.

The rheological properties were determined by using a farinograph, a rapid viscosity analyzer (RVA) and a rheometer, and the water distribution and mobility were measured by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR).

From the rheological results, it was found that the water absorption percentage, tolerance index and broadband of wheat flour-G. biloba fruit powder blends gradually increased with increasing addition of G. biloba fruit powder. Dough development time decreased first and then increased. Addition of 12% G. biloba fruit powder resulted in the shortest formation time of gluten network. Each tested gelatinization parameter showed a downward trend. The storage modulus (G’) and loss modulus (G’’) gradually increase with increasing frequency. The tangent of loss angle reached a maximum value upon the addition of 18% G. biloba fruit powder, but an inflection point began to appear as the addition amount continued to increase, which was not conducive to the viscoelasticity. The results of water distribution and mobility indicated that with increasing addition of G. biloba fruit powder, the enthalpy of water melting and the content of freezable water decreased gradually, the content of non-freezable water increased gradually, and the water fluidity in the system decreased. The contents of weakly bound water and free water decreased, while the content of strongly bound water began to increase gradually with increasing addition of G. biloba fruit powder from 18%.

In summary, the rheological properties and water distribution of wheat dough were significantly affected by the addition of G. biloba fruit powder in the range of 12%–18% (P < 0.05), which resulted in better dough quality.