An indicator of alpha-amylase activity reflecting the degree of grain sprouting and its suitability for bread baking. In triticale, this parameter is characterized by genetically determined high amylolytic activity.
In the reference
16
varieties
crop Triticale,
where this is mentioned in the description.
Triticale possesses higher natural alpha-amylase enzyme activity compared to common wheat, which results in lower falling number values. Under research conditions, the values for this crop can be around 123 seconds, while comparable wheat samples reach 268 seconds.
The high alpha-amylase activity in triticale grain significantly limits its use in bread production, as an excess of the enzyme leads to a sticky crumb and slack dough. The crop is distinguished by increased sensitivity to pre-harvest sprouting in the spike.
During selection evaluation, it is necessary to consider that high falling number values do not always guarantee resistance to sprouting during periods of excessive moisture at maturity. The state of the carbohydrate-amylase complex depends on the physiological characteristics of the seed dormancy period of a specific variety.
General information about the subject — on the page
Falling number.
Varieties of Triticale 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.