It is well known that gluten can reduce oil uptake of frying foods. In this research, alcohol extracts of gluten (gliadins 1–4) are separated by freezing–thawing and cooling methods and their main components are identified. Addition of 10% gliadin 4 and 1% gliadin 2 reduces the oil uptake of Fried Mahua from 29.3% in control group to 24.5% and 26.0%, respectively. The results of IR spectra show that an interaction between gliadin 4/gliadin 2 and lipids/water is present during frying. The results of 13C solid nuclear magnetic resonance (NMR) spectra suggest that no new chemical bonds appear when gliadin 4 or gliadin 2 is added to the dough. X‐ray diffractions indicate that oil fills into crystal interplanar spacing of all diffraction angles of wheat starch but angles at around 2θ 20° (V‐type starch). Low‐molecular‐weight ethanol soluble glutenin (LMW) and ω‐gliadin can enter pores of wheat starch corresponding to two X‐ray diffraction angles at around 2θ 18.2° and 17.7°, respectively, which block the penetration of oil. The SEM demonstrates that addition of gliadin 2/gliadin 4 leads to the collapse of A‐type granules during frying. A possible mechanism of reducing oil uptake in Fried Mahua is proposed.

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