Abstract: In order to optimize the mashing procedures to increase the yielding rate of wort made from extruded wheat， the effects of parameters including water/grain ratio， the content of extruded wheat， duration of protein interregna at 50℃， saccharification time at 62℃ and 70℃， respectively， on yielding rate of wort were analyzed by the BoxBenhnken central combination design and response surface methodology. The mashing procedures were optimized as follows: the water/grain ratio was 416(V/m)， the content of extruded wheat was 310%， the protein interregna time at 50℃ was 50 min， and the saccharification time at 62℃ and 70℃ was 50 and 30 min， respectively. Following the above optimized procedures， the yielding rate of wort could reach 6971%.

Key words: extruded wheat, brewing adjunct, saccharification technology, yielding rate of wort