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
Nina Pfeiffer, Erhard Ebmeyer
Triticum aestivum L. · Bread wheat
SAATZUCHT JOSEF BREUN GMBH and CO.KG
Secale cereale L. · Rye
KWS Lochow
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
SOCIETA PRODUTTORI SEMENTI SPA B.
Triticum aestivum L. · Bread wheat
Institut national de recherche pour l'agriculture, l'aliment (FR)/Agri Obtentions SA (FR)
Triticum aestivum L. · Bread wheat
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Uniwersytet Warminsko-Mazurski w Olsztynie (University of Warmia and Mazury in Olsztyn)
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
Ragt, F
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
SERASEM
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Blackman Agriculture Ltd
Triticum aestivum L. · Bread wheat
LIMAGRAIN EUROPE
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
SAATEN UNION RECHERCHE
Triticum aestivum L. · Bread wheat
Saatzucht Josef Breun GmbH & Co. KG, D-91074 Herzogenaurach
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum durum Desf. · Durum wheat
Saatzucht Donau GmbH & Co.KG