Falling Number Tester
Fallin
g
Number Model 2000 is a modern instrument for determining the
activity of Amylase, offering accurate identification of grain’s
sprouting damage. Used for grain testing, especially for wheat
and wheat flour, it is an important quality testing instrument
for grain storage and flour production.
The seeds of grain crops are mainly constituted by carbohydrates and starch, which is a key energy source for human, takes up the largest proportion. The eating quality and baking quality of products is relevant to the activity of starch. If the fermented food, such as bread and steamed bread, use the flours made of sprouting wheat, the core part would be clammy, the volume falls down and the taste would not be good. It is because that during the sprouting, the activity of α-amylase inside the wheat seeds increases sharply. If the flour has been stored for years, the volume of the bread would become small and the core part hard due to insufficient the activity of α-amylase.
The α-amylase, a kind of amylolytic enzyme, also named as liquefying enzyme, could hydrolyze the starch into dextrin and sugar to make the viscosity drop down. The activity depends on ph, temperature, seeds damage, pasting and some other factors. With proper temperature and ph condition, the activity of α-amylase would be high, which could lead to easier hydrolyzing function for the pasted starch and damaged starch grains while hard for those unpasted starch and complete starch grains. When it gets to the inactivation temperature for the enzyme,
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Falling number 2000 Operation Manual
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