"The falling number method is a simple and quick method for testing the baking quality of cereal flour. The falling number method according to Hagberg is used to measure the decrease in viscosity of sprouted wheat.
The method is based on the rapid gelatinization of an aqueous suspension of flour or meal in a boiling water bath and the subsequent measurement of the liquefaction of the starch gel by the enzyme activity alpha-amylase in the sample. Flours with medium falling numbers (230 to 280 sec.) produce a normal, elastic, well-pored crumb and have sufficient leavening power. Flours with low falling numbers ( 220 Sek.) sind unelastisch und die Gebäckkrume ist feucht. Mehle mit hohen Fallzahlen (> 300 sec.), on the other hand, produce a dry crumb and a low volume. They also have a low leavening power, which requires the addition of fermentable sugars such as malt flour and/or enzyme-containing baking agents. "
