Lactobacillus casei has been shown to possess cell envelope proteases， which play a major role in the degradation of proteins. In our study， the effects of Lactobacillus casei MM6 on reducing wheat proteinsantigenicity during food processing were investigated by three different processing methods： fermentation， dry heat （roasting） and moist heat （steaming）. Our results showed that Lactobacillus casei fermentation reduced the content of allergens Tri a 37， Tri a 18， Tri a 36 and Tri a 26 and decreased protein antigenicity. There was no significant difference between sponge fermentation （TF） and cold fermentation （CF） on reducing wheat protein antigenicity， but different from first fermentation （FF）. Steaming was different from fermentation and baking， which had a significant ability to reduce wheat protein sensitization. Steaming after fermentation with Lactobacillus casei MM6 could better alleviate the antigenicity of wheat proteins.