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.

References

ICC-Standard No. 101/1, Sampling of Grain
ICC-Standard No. 130/1, Sampling of Milling Products (semolina, flours, agglomerated flours and by-product)
ICC-Standard No. 110/1, Determination of the Moisture, Content of Cereals and Cereal Products (Practical Method)
ICC Recommendation No. 203, Statistical Analysis of the Results of Collaborative Studies
ISO 3696, Water for analytical laboratory use - Specification and test methods

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

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