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Nowadays, baked goods are currently manufactured by accelerated processes. Under these circumstances, proteins are subjected to mild or no degradation during manufacturing. An effort was made to study effect of short-time sourdough fermentation on wheat protein. For this purpose, dough was prepared by mixing refined wheat flour with appropriate amount of water along with 20% curd, 2% yeast and 20% curd + 2% yeast followed by fermentation for 90 min at 37°C to study effect of fermentation. The moisture content of dough decreased with increase in fermentation time. The wet gluten content of dough inoculated with curd, yeast and curd + yeast was 27.01, 28.97 and 28.71%, respectively, and remained unaffected during fermentation. SDS-PAGE revealed that intensities of some of the higher molecular weight protein bands decreased in curd and curd + yeast treated dough. The colour parameters (L, a, b values) remain almost unaltered with fermentation.