The improvement of 11S calcium-binding protein on crispness of microwavable pre-fried food products was studied.Attenuated total reflection Fourier transform infrared(ATR-FTIR) spectrometry combined with second derivative peak fitting method was applied to analyze the effect of 11S Calcium-binding protein on wheat batter during gelatinization.The infrared spectra obtained showed that the modified protein in the pre-mix dramatically increased protein hydration.However,during the gelatinization,modified protein decreased protein hydration to the same level as the blank,and re-crystallization of starch was also reduced 10%.The results indicated that 11S Calcium-binding protein can effectively stabilize the wheat batter by re-distribution of water;it can also decrease the ability of starch re-crystallization after gelatinization.