Falling number

Fallzahlmessgerät nach Messung

Falling Number is a measure used primarily in the agriculture and food industry to assess the quality of wheat and flour. It is an indicator of the enzymatic activity in the grain, specifically the presence of alpha-amylase, an enzyme that breaks down starch into sugar. High levels of alpha-amylase can lead to problems in baking and flour quality, making the Falling Number an important parameter for determining the usability of wheat for flour production.

Overview

The Falling Number test was developed in the 1960s in Sweden by Harald Perten. It is performed by mixing flour with water to create a slurry, which is then heated in a water bath. A plunger is dropped into the slurry, and the time taken for it to fall to the bottom of the tube is measured in seconds. The longer it takes for the plunger to fall, the lower the enzymatic activity, and thus, the higher the Falling Number. A high Falling Number (above 300 seconds) indicates low enzymatic activity, suitable for baking and other flour uses, while a low Falling Number (below 200 seconds) suggests high enzymatic activity, which can be problematic.

Importance in Agriculture

The Falling Number is a critical parameter for farmers, grain traders, and millers. It affects the price and marketability of wheat crops. Wheat with a low Falling Number may be discounted or rejected by millers, as it can affect the quality of the flour and the end products. Weather conditions, particularly rain before harvest, can increase the risk of sprouting in the wheat, leading to higher alpha-amylase activity and lower Falling Numbers.

Applications

In addition to its use in the wheat and flour industries, the Falling Number test is also applied in the production of barley for brewing and distilling. The enzymatic activity can affect the brewing process and the quality of the beer or spirit. Therefore, the Falling Number is an essential quality control measure in various sectors of the food and beverage industry.

Challenges and Considerations

One of the challenges in using the Falling Number as a quality measure is the variability in test results, which can be influenced by the method of testing and environmental factors. Efforts to standardize the testing procedure are ongoing to ensure consistency and reliability in the results. Additionally, there is research into developing alternative methods for assessing alpha-amylase activity that may offer more precision or convenience compared to the traditional Falling Number test.

Conclusion

The Falling Number remains a vital tool in the agriculture and food industries for assessing the quality of wheat and flour. Its role in determining the usability of grain for various purposes underscores the importance of enzymatic activity in food production and quality control. As research continues, the methodology and applications of the Falling Number test may evolve, but its significance in ensuring the quality of wheat-based products is likely to remain unchanged.