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Falling number – Farinograph is used to determine the activity of alpha-amylase enzyme in flour.

Adding 1% of alpha-amylase enzyme will soften the texture of bread by 0.2%. Regarding the quality properties of bread, adding 1% of alpha-amylase will improve the taste, aroma and better chewing ability.

The Falling number autumn test was first developed in Sweden to measure the activity of the enzyme in it.

After the collection of powder FN, the grain enzyme in wheat is associated with the amount and activity of α-amylase. High-moisture wheat grains often show high levels of α-amylase.

Falling number is used to evaluate the baking industry:

Damage caused by wheat germ
Enzymatic activity in wheat flour
Change of crop year and selection of wheat flour suppliers
Water absorption effects (water binding ability)
Flour mill and flour handling problems during operation
Improving the list of dry powders (eg, starch damage, enzyme activity)
How does it work?
The Falling number test shows the effect of am-amylase starch grains in gelatin powder and gradually decomposes under the influence of amylase.1. Or suspension.

When the Falling number device is heated, the distance measured with the hot powder / water mixture should drop within seconds. If

the enzyme activity is high, the starch decomposes rapidly (liquid) during gelatin. Thus, the device falls into a relatively small volume of liquid in a short time

. Low fluid resistance to flow means low Falling number. On the other hand, if the enzyme activity is low, the device will take longer to cover the drop. This means that the number of drops is large 2

Falling number for more than 250 seconds is ideal for baking bread. Conversely, FNs greater than 350 seconds may indicate that the powder needs to be filled with amylolytic enzyme or crushed grain flour.

Most large ovens operate in an ideal Falling number range of 250 to 250 seconds. The values ​​of different drop numbers may be unique for different products and the process at the factory. 1

As a rule, for most bakeries, amylase is abundant in dextrin types when making high-quality bread. It is not difficult to cope with, but also has some cutting options.

Steps for Falling number Analysis 3

Prepare a sample size (usually 250-350 grams of dry product).
Put it in a viscous tube.
Indicate the moisture content of the flour (use the correction table).

Using a separator, pour filtered or tap water (approximately 25 ml) into a viscous tube.
Shake the powder / water mixture well in the viscometer tube to a uniform consistency (this can be done with a vibrating device).

Place the viscometric tube with the activating rod in a warm bath at room temperature.

Turn on the Falling number device. After 5 seconds, the trigger will start automatically.
After a few seconds, the trigger rod is automatically released from above and begins to fall.
It is only a matter of seconds before the device is activated a certain distance from the rod and the rod is lowered. This is Falling number.

Grain Falling number measurement methods have been approved
AACC International Method 56-81.03 (Determination of Fall Number)
107/1 ICC Standard (Measurement of Amylase Activity in Grain and Flour (in Haggerg-Peten form))

Daneshvar Shimi Co. is an importer of laboratory equipment for food industry and laboratory and research supplies and chemicals. Daneshvar Shimi Company also has the ability to supply spare parts for laboratory equipment and laboratory devices purchased by the centers that have problems.

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