Variety traits

Falling Number — Durum Wheat

Triticum durum Desf.

An indicator of alpha-amylase enzyme activity in durum wheat grain, which determines the degree of sprouting and the suitability of the harvest for pasta production.

In the reference 13 varieties crop Durum wheat, where this is mentioned in the description.

The falling number characterizes the activity of alpha-amylase: the higher it is due to grain sprouting, the faster starch is broken down and the viscosity of the suspension decreases, which leads to a reduction in the falling time of the stirrer. For durum wheat, this indicator is critical, as the degradation of starch and proteins disrupts the structure of the vitreous endosperm, negatively affecting the quality of pasta products.

According to GOST 9353-2016, for grade 1 and 2 durum wheat, the falling number must be at least 200 seconds, for grade 3 — at least 150 seconds, and for grade 4 — at least 80 seconds. Low values of this indicator are a consequence of pre-harvest sprouting due to excessive moisture, which downgrades the grain to lower quality classes and reduces its market value.

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

Sources8

Varieties of Durum 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.