Falling Number® applications

Why measure the alpha-amylase activity? Rainy, adverse weather conditions during harvest can cause sprouting. When sprouting occurs the alpha-amylase enzyme develops. Alpha-amylase activity has direct impact on bread and pasta quality and adversely affects the malting process. As little as 5 % sprouted grain, mixed with 95 % sound grain, can render the entire mixture unacceptable.

The end users of wheat, rye and barley suffer when the grain is sprout damaged, and need to monitor the ingredients they buy. To prevent sprout damaged grain from entering the production chain, farmers and grain receivals should test the grain during harvest, and when it's delivered.

Follow the links in the menu to the right, and read more about the benefits of Falling Number® testing in grain trade, flour milling and more.