The physicochemical and sensory indexes of the raw wheat Qu and the fried wheat Qu during their production processes were analyzed,in-cluding moisture,acidity,liquefaction power,saccharification power,and protease activity.The results showed that during the production process,the moisture content of the raw wheat Qu and the fried wheat Qu showed a decreasing trend,the acidity increased first and then decreased,and the sac-charification power,liquefaction power and protease activity showed an increasing trend,reaching the peak at about 24 h.The saccharification power,liquefaction power and protease activity of the fried wheat Qu were higher than those of the raw wheat Qu;the saccharification power was 2 times higher,the liquefaction power was 15％higher,and the protease activity was 36％higher.
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