Influence of processing temperature on the water vapour transport properties of wheat gluten based agromaterials

▶ Increasing thermoforming temperature led to a decrease in water vapour permeability. ▶ The decrease in WVP was attributed to a higher cross-linking degree of wheat gluten. ▶ A cross-linked structure is less prone to rearrangement in contact with water. ▶ The decrease in WVP was only related to a decrease in the apparent diffusivity of water.