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AACC International Approved Methods -AACC Method 56-81.03. Determination of Falling Number

AACC International Approved Methods

Physicochemical Tests

AACCI Method 56-81.03
Determination of Falling Number

VIEW METHOD

Objective
This method is based on the ability of alpha-amylase to liquefy a starch gel. The activity of the enzyme is measured by falling number (FN), defined as time in sec required to stir and allow stirrer to fall a measured distance through a hot aqueous flour or meal gel undergoing liquefaction. alpha-Amylase activity is associated with kernel sprouting, and both of these are inversely correlated with FN. The method is applicable to both meal and flour of small grains and to malted cereals.