The main objective of the article is to elucidate the effects of ultrasonic treatment with different ultrasonic power (0 W, 200 W, 250 W, 300 W, 400 W and 500 W) on the rheology, water distribution, sulfhydryl disulfide bond content, microstructure, and gluten properties of FXL (Long-chain inulin) dough. When the ultrasonic power is 300 W, the protein polymerization can be promoted, thus improving the gluten network. The mechanical action and cavitation induced by ultrasound changed the water distribution of FXL dough and promoted the transition from weakly bound water to tightly bound water. The T