In order to investigate the influence of inulin on water migration in wheat dough, the freezable water (loosely bound water and free water) and nonfreezable water (tightly bound water) of wheat dough with different addition proportions (0, 2.5%, 5.0%, 7.5% and 10.0%) of short-chain, natural and long-chain inulin were determined by using differential scanning calorimetric (DSC) and nuclear magnetic resonance (NMR) techniques. The results of DSC showed that inulin with different degrees of polymerization (DP) all decreased freezable water content and increased non-freezable water content. And the effect of long-chain inulin on freezable water content was the most obvious. NMR results showed that with the increase of three kinds of inulin added, the contents of tightly bound water and free water were all increased in the dough, while the loosely bound water content was reduced, suggesting that the addition of three types of inulin all promoted the interaction between protein and water and inhibited the interaction between starch and moisture. The short-chain inulin and natural inulin had more obvious impact on the content of free water of the dough. On the other hand, the long-chain inulin had more significant influence on the content of tightly bound water; three kinds of inulin all had obvious effect on the loosely bound water content. In addition, the results of water state in the dough measured by DSC and NMR were consistent; there was a significant correlation between water migration and inulin addition. The test could provide data references for studying water distribution during the making process of dough and adjusting the product processing technology.