Variety traits

Falling Number — Rye

Secale cereale L.

An indicator of alpha-amylase enzyme activity in rye grain, which determines the extent of germination and baking quality. It is measured by the time taken for a stirrer to fall through a water-flour suspension and is expressed in seconds.

In the reference 78 varieties crop Rye, where this is mentioned in the description.

The falling number characterizes the viscosity of starch paste, which decreases with high alpha-amylase activity that breaks down starch during grain germination. The lower the value of the indicator, the more active the enzymes, resulting in sticky dough and low-quality bread with a dark crumb.

According to quality standards, rye is divided into classes based on the falling number: Class 1 requires at least 200 seconds, Class 2 corresponds to the range of 200–141 seconds, Class 3 is 140–80 seconds, and values of less than 80 seconds classify the grain as sprouted and defective.

The main factor reducing this indicator is adverse weather conditions during the ripening and harvesting period, which trigger pre-harvest sprouting. Monitoring the falling number is critical when receiving grain for storage, as high humidity can lead to further enzyme activation.

General information about the subject — on the page Falling number.

Sources8

Varieties of Rye mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Stoir

Active

Secale cereale L. · Rye

Tsyhanko Viktor Anatoliiovych, Krainiuk Valentyna Stepanivna, Parasovchenko Oleh Oleksandrovych, Derev'ianko Vira Petrivna, Khudoerko Volodymyr Ivanovych, Yehorov Dmytro Kostiantynovych,

2 records