Technical data sheet
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.
Designed specifically for wheat and wheat flours. Other starchy flours can also be tested.
Soy flour, flax seed
Sample size requirements
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.