Price of the test:
$67 per analysis
Acceptable Matrices:
Designed specifically for wheat and wheat flours. Other starchy flours can also be tested.
Unacceptable Matrices:
Soy flour, flax seed
Sample Size Requirements:
25 grams
Reportable Units:
Falling number
Turn Around Time:
7-9 Business Days
Is Rush Available?
No
Method Reference:
AACC 56-81B
Method Description:
Sprouting of the grain seed causes the release of a number of enzymes, including alpha-Amylase. A slurry is made with the ground grain and water and heated in a tube to gelatinize the starch. The time required for a weight to drop through the slurry is then measured. If alpha-Amylase is present, some of the starch will be broken down and the viscosity of the slurry will drop. This causes the weight to fall through the slurry faster, resulting in a lower Falling Number.
Information Required by Submitter:
The Falling Numbers instrument is used to measure the relative amount of sprout damage in wheat and other cereal grains, or flours made from those grains. Samples with Falling Numbers >400 are considered to have an insignificant amount of sprout damage.