Variety traits
Falling number is a grain quality indicator that reflects the activity of the alpha-amylase enzyme, which affects the viscosity of flour paste. It is measured in seconds and characterizes the grain's ability to resist sprouting.
Mentioned in descriptions 1 568 varieties reference book.
The falling number is a critical grain quality indicator reflecting the activity level of the alpha-amylase enzyme. This enzyme breaks down starch in flour as it is converted into dough. With high enzyme activity, the starch liquefies too quickly, resulting in sticky dough, bread that loses its shape, has uneven porosity, and possesses a dark crumb.
The indicator is measured in seconds using the Hagberg-Perten method, which records the time it takes for a stirrer to fall through a gelatinized grain suspension. The optimal range is 250–280 seconds. Values below 150–180 seconds indicate grain spoilage due to sprouting, whereas values above 400 seconds may suggest a lack of enzymes necessary for a normal fermentation process.
The falling number value depends on the physiological characteristics of the variety, specifically its genetic resistance to pre-harvest sprouting. External conditions play an important role: high humidity, rain, and fog during the ripening period trigger pre-harvest sprouting. Agrotechnical practices, including harvest timing and correct grain drying and storage regimes, also affect the indicator.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
Boreal Plant Breeding
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum durum Desf. · Durum wheat
Friedrich Longin
Secale cereale L. · Rye
Herbert Tuppits 95%, Hille Leesment 5%
Triticum aestivum L. · Bread wheat
Centrum výskumu rastlinnej výroby (CVRV) Pieštany
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Secale cereale L. · Rye
Herbert Tuppits 95%, Leida Kask 5%
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Syngenta Participations AG
Triticum aestivum L. · Bread wheat
Jönsson Jan Ö
Triticum aestivum L. · Bread wheat
Syngenta Participations AG
Triticum aestivum L. · Bread wheat
SEJET PLANTEFORÆDLING
Secale cereale L. · Rye
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.