The influence of extrusion cooking on the properties of sprout-damaged wheat has been investigated under various process conditions by employing regression analysis. The extrusion cooking was carried out using a Clextral BC 45 twin-screw extruder with 500 mm co-rotating screws. Screw speed (90-210 r/min), total feed rate (200-600 g/min), mass temperature before the die (105-195 °C) and moisture content of the mass feed (12-30 %) were chosen as input variables. The mass temperature and feed moisture content usually dominated in determining the properties of the extruded products. The highest residual α-amylase activities and the lowest water absorptions were obtained at low mass temperatures and high feed moisture levels. The importance of the findings in specialty animal feed production is discussed.