Abstract: The article is to study the change rule of paste and the correlation of paste and wheat allergenicity in the fermentation process by the sourdough yeast,and Lactobacillus,which mainly included the effect of the changes of protein content,p H,TTA,hydrophobicity and disulfide bond on wheat allergy.The result showed that the content and composition( Water- soluble protein,gliadin and glutelin) of wheat protein were almost unchanged in the process of fermentation with significance test. Yeast and Lactobacillus fermentation could reduce p H and damage gluten structure to change the wheat allergy by decreasing the disulfide bonds and increasing the hydrophobicity of gluten structure. The highest sensitization when fermentation was 30% higher than unfermented one.