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Interpreting Falling Number Test Results
Sprouting in durum HRS wheat may not be visible but alpha-amylase levels may be considerably elevated. A falling number test is used to detect this sprout damage. Alpha-amylase breaks down the gelatinous structure that forms from the starch in the flour. The falling number is a measure of the time required for a plunger to fall through a slurry made from a specified amount of flour and a specified volume of water. This slurry is maintained at a temperature favorable for enzyme activity. The time in seconds that is required for the plunger to fall through the slurry is the unit of measurement. The lower the falling number, the greater the enzyme activity, and the greater the sprout damage.
Generally speaking, falling numbers above 300 indicate no sprout damage; falling numbers between 200 and 300 indicate some sprouting; and falling numbers below 200 indicate severe damage.
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