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
ELSOMS WHEAT
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH, Probstdorf AT
Triticum durum Desf. · Durum wheat
Südwestdeutsche Saatzucht GmbH&Co.KG
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
LIMAGRAIN EUROPE
Secale cereale L. · Rye
KWS Lochow
Secale cereale L. · Rye
KWS Lochow
Triticum aestivum L. · Bread wheat
Landwirtschaftliche Lehranstalten Triesdorf
Triticum aestivum L. · Bread wheat
Syngenta Participations AG
Triticum aestivum L. · Bread wheat
KWS Lochow
Secale cereale L. · Rye
Selgen a.s., CZ
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
Institute of field and vegetable crops - Novi Sad (SR)
Triticum aestivum L. · Bread wheat
Gabonatermasztesi, H
Triticum aestivum L. · Bread wheat
Borislav Kobiljski
Triticum aestivum L. · Bread wheat
UNIGENETIC (BG)
Triticum aestivum L. · Bread wheat
Borislav Kobiljski
Triticum aestivum L. · Bread wheat
László Láng^^^Zoltán Bedő^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros^^^Zoltán Bognár
Triticum aestivum L. · Bread wheat
Saatzucht Schmidt
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Spp State Stende Cereals Breeding Institute
Triticum aestivum L. · Bread wheat
Selgen, a.s. Vyzkumne centrum SELTON, s.r.o.
Triticum aestivum L. · Bread wheat
SELGEN A.S