In the paper， the effect of processing methods on the antigenicity of wheat gliadin in fermented dough was studied. The effects of hot processing （hot steaming， baking， microwave， high temperature and high pressure）， cold treatment （liquid nitrogen， quick freezing machine） and non-thermal processing （static ultra high pressure， irradiation， pulse glare， ozone fumigation and ultrasonic） on the antigenicity of wheat gliadin in fermented dough were studied by SDS-PAGE and double antibody sandwich ELISA. The results showed that the antigenicity of wheat gliadin in the fermented dough increased significantly at 100 MPa （P<0.05）， an increase of 61.84%； Hot steaming， microwave， high temperature and high pressure， irradiation （7， 10 kGy）， ozone fumigation， pulsed light and ultrasonic treatment all significantly reduced the antigenicity of wheat gliadin in fermented dough （P<0.01）. Among them， the desensitization effect by microwave and high temperature and high pressure was the best （P<0.01）， and the antigenicity was reduced by 62.63% and 61.47%， respectively. When the fermented dough was processed by baking， quick freezing， etc. the antigenicity of wheat gliadin did not change significantly （P>0.05）. This shows that appropriate processing methods can be used as an effective means of food allergy safety control， and can provide an effective reference for the production of desensitized food.