Variety traits

Falling number

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.

Sources10

Breakdown by crop

Falling Number — Soft Wheat 388 Falling Number — Rye 78 Triticale Falling Number 16 Falling Number — Durum Wheat 13 Falling Number — Soft Wheat 11 Falling Number of Spelt 9

Found in these crops

Bread wheat 398 Rye 79 Triticale 16 Durum wheat 12 Bread wheat 11 Spelt 9 Italian ryegrass 1 Maize 1 Oat 1 Triticum aestivum subsp. aestivum x Triticum aestivum subsp. spelta 1

Varieties that feature this in their description

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.

Mangold

Terminated

Triticum aestivum L. · Bread wheat

Strube Research GmbH & Co. KG, DE

DK FR NL

5 records

Mohican

Active

Triticum aestivum L. · Bread wheat

SAATZUCHT BAUER GMBH AND CO KG

5 records

Active

Triticum aestivum L. · Bread wheat

Strube D&S GMBH

7 records

Solange CS

Active

Triticum aestivum L. · Bread wheat

LIDEA FRANCE SAS

BE FR

6 records

Revelj

Terminated

Triticum aestivum L. · Bread wheat

Svensson, Gunnar/Jönsson, Jan Ö.

DK SE

9 records

Ponsi

Protection expired

Secale cereale L. · Rye

Julén, Gösta

FI SE

4 records

Robijs

Active

Triticum aestivum L. · Bread wheat

State Stende Cereals Breeding Institute

LT LV

5 records

Manitou

Active

Triticum aestivum L. · Bread wheat

W. von Borries-Eckendorf GmbH & Co.KG

5 records

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Variety traits

Maturity group 89 063
Yield 67 000
Vigor 53 548
Plant height 51 504
Lodging 50 198
Taste and aroma 36 010
Variety origin 29 523
Productivity 27 845

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Text source

This summary is compiled from the publications listed in the sources and verified by an editor. It contains no legally significant information; it provides agronomic context for registry data rather than the registry data itself.