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.
Secale cereale L. · Rye
Symonenko Nina Viktorivna, Skoryk Olha Pavlivna, Skoryk Volodymyrovych Viktorovych, Skoryk Viktor Varfolomiiovych,
Secale cereale L. · Rye
Skoryk Olha Pavlivna, Skoryk Nina Viktorivna, Skoryk Volodymyr Viktorovych, Skoryk Viktor Varfolomiiovych,
Triticum aestivum L. · Bread wheat
Florimond Desprez
Avena sativa L. · Oat
Landwirtschaftliche Fachschule Edelhof Saatzucht
x Triticosecale Wittm. ex A. Camus · Triticale
NORDSAAT| NORDSAAT Saatzuchtgesellschaft mbH
Triticum durum Desf. · Durum wheat
SEIBERT DR.| Dr. Seibert c/o Zuchtstation Lilienhof Probstdorf, N.Oe.
Secale cereale L. · Rye
Adamchuk Halyna Kostiantynivna, Dryl Valentyna Petrivna, Batsaieva Rita Dmytrivna, Krainiuk Nina Oleksandrivna, Havrysh Zinaida Vasylivna, Yehorov Dmytro Kostiantynovych, Derev'ianko Vira Petrivna,
Secale cereale L. · Rye
Tsyhanko Viktor Anatoliiovych, Krainiuk Valentyna Stepanivna, Parasovchenko Oleh Oleksandrovych, Derev'ianko Vira Petrivna, Khudoerko Volodymyr Ivanovych, Yehorov Dmytro Kostiantynovych,
Secale cereale L. · Rye
Skoryk Olena Mykolaivna, Symonenko Nina Viktorivna, Skoryk Volodymyr Viktorovych,
Triticum aestivum L. · Bread wheat
Jeppe Reitan Andersen
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
Fonad Peter / Matuz Janos / Bona Lajos / Cseuz Laszlo / Beke Bela / Purnhauser Laszlo / Fonad Peterne / Csoesz Laszlone dr. / Berki Laszlo / Papp Maria
Secale cereale L. · Rye
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Triticum aestivum L. subsp. aestivum · Bread wheat
Triticum aestivum L. subsp. aestivum · Bread wheat
Triticum aestivum L. · Bread wheat
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Secale cereale L. · Rye
Secale cereale L. · Rye
Secale cereale L. · Rye
Secale cereale L. · Rye
Triticum aestivum L. · Bread wheat
Triticum aestivum L. · Bread wheat