Fungi isolated in the laboratory were used as original strains.Through screening with different plates and rescreening with wheat Qu-making,strains GC3 and ZW12 were obtained as the functional microbes to improve the quality of wheat Qu.They were identified as Rhizopus oryzae and Aspergillus oryzae by molecular biological methods.Mixed inoculation experiments were conducted using the activities of glucoamylase,α-amylase and acidic protease as evaluating indexes,and Aspergillus oryzae strains Su-16 and ZW12 were selected to make cooked wheat Qu at a ratio of 1∶ 2.Culture conditions were then optimized by response surface analysis.Results showed that when inoculation amount was 2.75mL every 50 grams of raw materials,water content of raw material was 81.01%,and incubation time was 47.21h,the activities of glucoamylase,α-amylase and acidic protease were 3.5%,77.3%,and 59.7% higher than those of the traditional cooked wheat Qu,respectively.