Abstract:To deal with the inadequate reducing sugar and ferulic acid in wheat in the brewing industry，high temperature α-amylase-extrusion puffing was used to pretreat the germinated wheat，to observe the combined effect of endogenous and exogenous enzymes and high temperature puffing on stimulating starch hydrolysis in raw materials.It was expected to increase the reducing sugar and ferulic acid.The optimal extrusion puffing process was determined through single factor experiment and orthogonal experiment，which were material moisture 30%，addition of high temperature α-amylase 0.18%，barrel end 90 ℃，and screw speed 80 r/min.Under these conditions，an extrudate was produced with reducing sugar and ferulic acid at 38.39% and 3.78 mg/g，respectively.Compared with that in the raw wheat and single germinated wheat，reducing sugar in germinated wheat after high temperature α-amylase-extrusion puffing was increased by 481.67% and 20.95%，respectively，and ferulic acid was increased by 131.90% and 38.97%，respectively.By cold field emission scanning electron microscope（Cold FESEM），Fourier-transform infrared spectroscopy（FTIR）and high performance size exclusion chromatography（HPSEC），the germinated wheat presented damaged starch structure along with reduced crystallinity，short-range order，and weight-average molecular weight.In conclusion，pretreatment of germinated wheat by high temperature α-amylase-extrusion puffing stimulates the generation of reducing sugar and release of ferulic acid，which provides favorable conditions and flavor precursors for the following fermentation process.