Internationally standardized method for sprout damage detection
The Falling Number® System measures the alpha-amylase enzyme activity in grains and flour to detect sprout damage, optimise flour enzyme activity and guarantee soundness of traded grain. Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt. Anyone handling wheat, barley, rye or sorghum intended for these applications will benefit from the Falling Number® system.
The method is standardized by international bodies such as
the ICC, AACCI, ISO and ASBC in the standards: