Measure
Falling number
You might say: enzyme activity, amylase, diastatic activity
A lab test of flour's starch slurry: the seconds a stirrer takes to fall through hot ground wheat and water.
- What it does
- Indicates sprout damage and alpha-amylase activity: more alpha-amylase makes a thinner starch paste, so the stirrer falls faster.
- Ask
- Is the flour's enzyme activity in the range bakers want?
- Typical
- Canadian Western Red Spring wheat normally has a falling number greater than 350 seconds.
- Trouble
- A low result reflects more sprout damage and alpha-amylase in the wheat.
What to look for
- A stirrer hangs above a hot flour slurry
- A digital readout shows falling time in seconds
Sources
- Canadian Grain Commission, Procedures for the falling number test, Procedures for the falling number test
The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat.
- Canadian Grain Commission, Procedures for the falling number test, Procedures for the falling number test
The greater the amount of alpha-amylase in the wheat, the thinner the gelationized starch paste and the faster the plunger will fall through the slurry.
- Canadian Grain Commission, Procedures for the falling number test, Procedures for the falling number test
Canada Western Red Spring wheat normally has a falling number greater than 350 seconds.
- Canadian Grain Commission, Procedures for the falling number test, Procedures for the falling number test
the time it takes the stirrer to reach the bottom is the falling number result … which reflects the sprout damage in the sample
Use it on your project
teardown-apply: hold "Falling number" (falling-number) from the teardown at https://teardownatlas.com/bread/ against my project
Paste it into a coding agent that has the teardown skills.
An AI agent wrote this map with the teardown skill. It can contain errors: check the sources before you rely on a part. About and legal