When wheat begins to sprout, it produces an enzyme called alpha-amylase, says Dr. Bin Fu, wheat research scientist with the Canadian Grain Commission. "The elevation of alpha-amylase activity can significantly reduce wheat quality by degrading the starch for food processing."
Falling number is the time (in seconds) it takes for a plunger to fall through a heated, gelatinized slurry of ground wheat meal and water. It's also the internationally accepted method for measuring alpha-amylase activity, indirectly, says Fu, and it's an indicator for quality loss.
Tests are standardized, but that doesn't mean there aren't common pitfalls to creating accurate measurements.
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