Wheat　gluten　hydrolysates　produced　by　enzymatic　hydrolysis(Alcalase,　Pepsase　and　Flavorzyme)　were　added　into　yoghurt　fermentation　for　the　replace　of　milk　protein.　The　optimum　hydrolysates　were　investigated　through　the　pH　value,　titrableacidity,　protein　concentration　and　comprehensive　sensory　evaluation.　Wheat　gluten　hydrolysates　were　obtained　at　36　h　by　Alacalase　enzymatic　hydrolysis　with　the　best　effect　for　promoting　yogurt　fermentation.　The　hydrolysate　was　fractionated　by　ultrafiltration　for　determining　the　influence　of　amino　acid　composition　of　peptides　fractions　on　promoting-fermentation　yogurt　effect.　Results　showed　that　the　peptide　fraction　with　molecular　weight　between　3-5　ku　has　the　best　promoting-yoghurt-fermentation　effect.　At　this　point,　compared　with　the　control,　yogurt　fermentation　cycle　shortened　one　hour,　and　sensory　evaluation　and　texture　properties　were　improved　significantly.　©　2017,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.