An indicator of alpha-amylase activity in spelt grain, reflecting the degree of sprouting and suitability for baking. It is measured by the Hagberg-Perten method in seconds, with an optimal threshold considered to be at least 220 seconds.
In the reference
9
varieties
crop Spelt,
where this is mentioned in the description.
The falling number characterizes the intensity of starch degradation under the action of the alpha-amylase enzyme. High enzymatic activity results in low values, which indicates grain sprouting and leads to a sticky crumb and loss of dough structure during baking.
Despite the presence of tough glumes protecting the spelt grain, the risk of a decrease in the falling number remains during prolonged rainfall during the ripening period. Agronomic control of this indicator includes strict adherence to harvest timelines and the prevention of crop lodging to maintain harvest quality.
Although the same methods are used to assess the quality of spelt as for common wheat, varietal characteristics and rheological properties of the dough make the falling number a critical parameter for ensuring predictable baking quality for this crop.
General information about the subject — on the page
Falling number.
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.