Variety traits

Falling Number — Soft Wheat

Triticum aestivum L. subsp. aestivum

An indicator of alpha-amylase activity in grain, which determines the extent of enzymatic starch degradation. It is measured in seconds and serves as a critical criterion for the baking quality of wheat.

In the reference 11 varieties crop Bread wheat, where this is mentioned in the description.

The falling number reflects the time required for a viscometer stirrer to pass through a gelatinized flour-water suspension during heating. High alpha-amylase activity, occurring during grain germination, causes rapid starch liquefaction, leading to low values of this indicator.

Strict standards have been established for soft wheat: grades 1 and 2 require a value of at least 200 seconds, grade 3 — from 150 seconds, and grade 4 — from 80 seconds. The range of 200–250 seconds is considered optimal for baking. Low values indicate quality loss due to precipitation during the ripening period, which makes the dough sticky and unsuitable for high-quality baking.

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

Sources8

Varieties of Bread wheat 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.