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
Lietuvos agrarinių ir miškų mokslų centras
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
RAGT 2n
Secale cereale L. · Rye
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
Anne Ingver 20%, Merlin Haljak 10%, Reine Koppel 70% Centre of Estonian Rural Research and Knowledge
Triticum aestivum L. · Bread wheat
Výzkumné Centrum Selton s.r.o., Selgen A.S.
Secale cereale L. · Rye
Nordic Seed Germany
Triticum aestivum L. · Bread wheat
Agro Bio Seed Ltd, BG
Triticum aestivum L. · Bread wheat
Primož Titan
Triticum aestivum L. · Bread wheat
Graminor AS, N-2322 Ridabu
Triticum aestivum L. · Bread wheat
Anne Ingver 40%, Hans Küüts 10%, Aamisepa 1, Jõgeva alevik, 48309, Estonia Tapio Juuti 30%, rastitie 1, Tuusula, 04300, Finland
Triticum aestivum L. · Bread wheat
Dr. Murányi István, Kompolt
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
LIMAGRAIN EUROPE
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
HUBERT KEMPF
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
KWS Lochow