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What is Falling Number Test for Starch Liquefaction about?

This document describes the AACC International Method for determining the falling number of wheat and other small grains. The falling number test measures the ability of alpha-amylase enzymes to liquefy a starch gel, providing an inverse measure of sprout damage and alpha-amylase activity. The method involves mixing flour or meal with water to form a gel and then measuring the time it takes for a stirrer to fall through the gel once placed in a boiling water bath. Corrections must be made to account for dif

Author

Edson E. Orozco M.

Language

EN