107/1 Determination of the Falling Number according to Hagberg - as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour

Methods Type: Generic Methods

Key data
Number: 107/1
Analyte: Alpha-Amylase Activity (Falling Number)
Matrix: Grain and Flour
Year of Approval: 1968
Year of Last Revision: 1995
Scope: The method is applicable to meal and flour of wheat, rye, barley, as well as to other grains and to starch containing and malted products. In this standard the word "flour" also means meals and ground grains (wholemeal).

By converting the Falling Number into the Liquefaction Number it is possible to calculate the composition of flour mixtures of desired Falling Number.

Principle: The Falling Number is defined as the time in seconds required to stir and to allow a viscometer stirrer to fall a measured distance through a hot aqueous meal, flour or starch gel undergoing liquefaction due to alpha-amylase activity.