Falling Number Factsheet

Falling Number Factsheet

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Download the Falling Number factsheet PDF here.

References

Delwiche, S. (2019). A New Correction Function for Falling Number at Non-Sea Level Conditions. Cereal Foods World, 64(2).

AACC Approved Methods of Analysis, 11th Ed. Method 56-81.04. Determination of Falling Number. Approved Nov 2, 1972. Cereals & Grains Association, St. Paul, MN, U.S.A. http://dx.doi.org/10.1094/AACCIntMethod-56-81.04

ICC Standard No. 107/1. (1995). Determination of the” Falling Number” According to Hagberg-As a Measure of the Degree of Alpha Amylase Activity in Grain and Flour Alpha-Amylase Activity (Falling Number).

Lukow, O. M., White, N. D. G., & Sinha, R. N. (1995). Influence of ambient storage conditions on the breadmaking quality of two hard red spring wheats. Journal of Stored Products Research, 31(4), 279-289