What is the Falling Number of a flaur and how is it measured? What values shold we specify for our flour miller?

The Falling Number of s flour related to the level of cereal α-amylase whict is persent. The production of cereal α-amylase is encouraged within the wheat grains if their moisture content is sufficiently high in the last few weeks before harvesting. Such conditions are most likely to happen if the period concerned is particularly wet.

The full name for test is the Hagberg Falling Number test and it was originally developed in Sweden. It takes its name from the basis of test. A flour-water suspention is heated within a tube held in a boiling water bath. The mixture is stirred for 60 s to ensure uniformity of the mixture. At the top of the tube, released and the time taken stirrer to fall down the tube is known as the Fallin Number.

The test is based on the action of the cereal α-amylase on the starch present in the flour. The temperature in the test is designed to give maximum enzymic activity in the flour-water ixture and quickly changes according to the level of cereal α-amylase present; the faster the stirrer falls and therefore the lower the Falling Number.

The higher the cereal α-amylase level, the greater the formation of dextrin during bread making and so the more likely that there could be problems with bread slicing. In bulk fermentation high cereal α-amylase levels will lead to dough softening.

The Falling Number includes the 60s strirringf time so that the lowest theoretical number is 60. in practice Falling Numbers over 250 ae suitable for most breadmaking processes. As well ad Falling Numbers above 350 indicate suggest you specify that your Falling Number lies between 250 and 280, though the actual level you require will be specific to your products and processes.