189 Determination of ‘Falling Number’ using Bastak FNCheq to estimate the level of Alpha-Amylase Activity based on viscosity in wheat flour and wheat meal

Methods Type: Generic Methods
Key data
Number: 189
Status: DRAFT (2021)

Scope: The method is applicable to wheat flour and wheat meal. In this standard the word “flour” and ‘meals/ground wheat’ (wholemeal) are not synonymous and their meanings are defined below.Bastak 4000 and 4500 model roller mills must be used to obtain the wheat flour sample.Bastak 1900 model hammer mill must be used to obtain the wheat meal sample.By converting the Falling Number value into the Liquefaction Number, it is possible to calculate the composition of flour mixtures of a desired Falling Number value.
 
References
- ICC- Standard No.101/2, Sampling of Cereal Grains
- ICC-Standard No. 130/1, Sampling of Milling Products (semolina, flour, agglomerated flour and by-products
- ISO 712 Cereals and cereal products – Determination of moisture content-Reference method
- ISO 5725-2 Accuracy (trueness and precision) of measurement methods and results- Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
- ICC-Standard No. 110/1 Determination of the moisture content of cereals and cereal products (practical method)
- ISO 3310-2 Test sieves – Technical requirements and testing – Part 2: test sieves of perforated metal plate
- ISO 8655-2 Piston-operated volumetric apparatus- Part 2: piston pipette
- ISO 3696 Water for analytical laboratory use – Specification and test methods
- AACC 56-81B Determination of Falling Number
- CXS 152-1985 Codex Alimentarius
- VIM, International Vocabulary of Metrology – Basic and general concepts and associated terms, 3rd edition, JCGM
 
Definition
The Liquefaction Number is a value obtained from the Falling Number value, using an empirical formula. It is used to measure the composition of flour mixtures of a desired Falling Number value.
 
 
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