Falling Number is an Important Indicator of Wheat Quality
Falling Number is a critical test performed to assess wheat quality and the effects of sprout damage. The analytical team at Cereals Canada performs the Falling Number test as part of its routine testing, including its annual New Crop Harvest Assessment, and shares results with customers and buyers of Canadian wheat.
“During crop years that have wet harvest conditions, Falling Number testing becomes a priority to ensure the quality and reputation of Canadian wheat is maintained,” says Elaine Sopiwnyk, Cereals Canada vice president of technical services. “Consistently producing high-quality wheat with a desirable Falling Number helps Canada build a good reputation with buyers and processors.”
The Falling Number test indirectly measures the activity of the enzyme alpha-amylase in wheat, caused by pre-harvest sprouting. Sprout damage occurs when wet field conditions occur at or near maturity. The kernels absorb moisture and begin to germinate or sprout.
Sprouting itself is subject to limits under the Canadian Grain Commission wheat grading process which is available in the Official Grain Grading Guide. Swelling or a visible sprout may appear in sprouted kernels. The bran may be split over the germ and/or the germ may be missing. A kernel is considered severely sprouted when the growth of the sprout extends past the normal contours of the germ.
Falling Number is not a Canadian grading specification but sprouted kernels are considered a grading factor. The tolerance for spouted kernels depends on the wheat class and grade. For the benefit of end-product processors, milling companies may stipulate a specific Falling Number in purchase contracts with exporters.
Measuring Falling Number
To measure Falling Number, a wheat sample is ground, and water is added to produce a slurry. A plunger is allowed to fall through the mixture while it is heated. Wheat unaffected by sprouting will produce a thick slurry, which causes the plunger to fall more slowly and results in a higher Falling Number. A high Falling Number indicates low enzyme activity, which generally signals that wheat quality has not been compromised.
If the wheat starch has been broken down by enzyme activity, the mixture will not thicken well, and the plunger will fall quickly and produce a low Falling Number. A low Falling Number is undesirable as it indicates enzyme activity has broken down the starch content of the kernel. Wheat with a lower Falling Number value also poses a challenge for exporters and millers, as it cannot be easily improved by blending with high-quality wheat.
Domestic and international millers and bakers generally prefer wheat with a Falling Number between 250-300 seconds as it would be acceptable for most baking processes. However, Falling Number can also be too high. A Falling Number of 400 seconds indicates there is not enough alpha-amylase activity to convert the starch into sugars to feed the yeast, which is necessary for bread with good loaf volume.
Flour derived from wheat with a low Falling Number delivers poor baking results. For example, low- Falling Number flour may darken pan bread, reduce loaf size, result in bread that is difficult to slice and/or create large and uneven holes in the slice.
A Commitment to Delivering High-Quality Wheat
Understanding Falling Number in wheat can help farmers make informed decisions about harvest quality. Claresholm farmer Dean Hubbard knows the importance of a consistent, high-quality grain supply to global customers.
“Maintaining a high Falling Number in our wheat ensures we deliver top-quality grain to our buyers, which then helps to keep our reputation strong in the market,” he says. Hubbard attended the 2023 New Wheat Crop Trade and Technical Mission that met with customers in Algeria, Morocco, Italy and the UK.
“I heard from customers how important quality is when it comes to wheat, and Canada grows some of the highest quality wheat in the world,” he adds.
Cereals Canada is a trusted independent source of technical support to customers and others in the cereals value chain. Learn more at: Technical Support