Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers

► We treated complete wheat flour with hydrostatic pressure. ► Medium hydrostatic pressure enhances water binding of wheat flour. ► Prolamine fractions seem to be most sensitive to pressure. ► Arrangement of amorphous and crystalline regions of starch granules are modified. ► Pressure of 600 MPa leads to complete starch gelatinization and structural changes.