the falling number test اختبار رقم السقوط
مرسل: الأربعاء مايو 09, 2018 6:20 pm
the falling number test
اختبار رقم السقوط
اختبار رقم السقوط
The falling number test is used to evaluate the amount of sprout damage in wheats. Alpha-amylase is an enzyme found in sprout-damaged wheat. If germination occurs there is a dramatic increase of this enzyme.
The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat. The greater the amount of alpha-amylase in the wheat, the thinner the gelationized starch paste and the faster the plunger will fall through the slurry.
A high falling number or the longer it takes the stirrer to fall indicates the wheat is sound and satisfactory for most baking processes.
The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat. The greater the amount of alpha-amylase in the wheat, the thinner the gelationized starch paste and the faster the plunger will fall through the slurry.
A high falling number or the longer it takes the stirrer to fall indicates the wheat is sound and satisfactory for most baking processes.