Falling Number Test: Measuring Alpha-Amylase Activity in Wheat & Flour

The Falling Number (FN) test is one of the most widely used analyses to indirectly evaluate alpha-amylase activity in cereal and flour quality control processes. This method aims to measure the change in viscosity caused by the liquefaction of the gelatinized structure of a flour–water suspension under specific temperature conditions, depending on the rate at which alpha-amylase activity breaks down the gel structure.

Despite its simple principle, the Falling Number test has become a widely accepted reference measurement method in both academic and commercial environments worldwide. The main reason for this is that the test can rapidly and reproducibly determine sprouting damage and the related enzymatic deterioration levels and integrate these results directly into industrial decision-making processes.

A low Falling Number value generally indicates increased alpha-amylase activity and the associated starch degradation, whereas high values indicate low enzyme activity and a more stable starch structure. In this context, Falling Number analysis has evolved from being merely a laboratory measurement into an important decision-making parameter for flour mills, grain storage facilities, and grain trading organizations.

It also creates a common language that enables reliable quality classification of wheat batches coming from different production regions. The Falling Number test is considered one of the most effective methods to meet this need.

Today, standardized test protocols developed by the International Association for Cereal Science and Technology and other institutions play a key role in ensuring the international acceptance of the Falling Number test. These standards ensure that analysis conditions (such as sample moisture, temperature, mixing time, and measurement duration) are applied uniformly in all laboratories, thereby increasing the comparability of results.

Thus, the Falling Number value is not only a local quality parameter but also a common reference criterion in the quality evaluation of wheat originating from different countries.

However, it is well known that the Falling Number test alone does not explain all quality parameters; rather, it is a strong indicator for determining alpha-amylase activity and sprouting damage. Literature suggests that evaluating Falling Number results together with dough rheology tests such as the Farinograph Test and the Alveograph Test can provide a more comprehensive quality analysis.

Nevertheless, due to its rapid application, low cost, and industrial practicality, the Falling Number test is particularly useful in routine quality control analyses. Ultimately, this analysis indirectly measures the alpha-amylase activity, starch integrity, and biochemical stability of wheat, thereby supporting production safety in the flour-based food industry. It also enables early detection of field-originated quality losses, such as pre-harvest sprouting, ensuring quality continuity throughout the chain from producer to consumer.

Why Is the ICC 189 Standard Important?

Establishing a common language for analytical results used in trade worldwide is crucial. The ICC 189 standard test is an international protocol developed to eliminate such complexities and ensure a unified system of interpretation.

This standard uses an amperometric method and provides both microscopic measurement precision and macro-level economic impact.

The method study titled “Estimation of Alpha-Amylase Activity Level Based on Viscosity in Determining the Falling Number Using the Bastak Instruments FNCheq Device” was accepted in 2021 by the International Association for Cereal Science and Technology as ICC Draft Standard No. 189 and presented for global use.

For the grain industry, the accuracy of data is important, but its international validity is equally strategic. The Bastak Falling Number 5100 is the first and only registered device worldwide certified to comply with the ICC Draft Standard No.189 criteria.

One of the major benefits of this certification is that analysis results are automatically corrected according to ICC standards. This correction mechanism allows raw materials from different locations to be interpreted within the same scientific framework used in academic literature and international grain markets.

The technological infrastructure emphasized by ICC 189 almost eliminates errors in defining alpha-amylase activity and positions the device as a reliable assistant even under challenging geographical conditions. In particular, it automatically compensates for differences that may occur in tests conducted in regions with unfavorable altitudes.

As a result, using the Bastak 5100 transforms your operation from a local producer into a technology partner that both follows and contributes to global standards.

APPLICATION AREAS OF THE DEVICE

With more than 20,000 devices operating worldwide, Bastak devices are used in flour mills, bakeries, pasta and biscuit production plants, cereal industry laboratories, universities, and research institutions.

Within a maximum of 10 minutes, the device can determine malt enzyme or commercial alpha-amylase enzyme activity in samples such as:

• commercial wheat flour

• whole wheat flour

• durum wheat flour

• bulgur

• vital gluten

• vermicelli

• semolina

Figure 1. Application Areas of the BASTAK 5100 FN Device

The Falling Number (FN) measurement mode is used to determine natural alpha-amylase enzyme activity, while the Fungal Falling Number (FFN) mode is used to determine total alpha-amylase activity (microbiological + natural).

BENEFITS OF THE BASTAK FALLING NUMBER 5100 DEVICE

The Falling Number analysis, recognized worldwide as the most modern and reliable method, is the most advanced system used to measure alpha-amylase enzyme activity in wheat and flour.

In this process, a thick pudding-like mixture formed by combining flour and water is monitored to determine how quickly it is liquefied by enzymes.

With over 25 years of experience in food quality control technologies, Bastak manufactures Falling Number 5000 and 5100 models, which perform this sensitive measurement using advanced engineering.

Modern grain industries must accurately determine the biochemical characteristics of raw materials to ensure sustainable final product quality. The Bastak Falling Number 5100 transforms laboratory environments into high-technology centers.

One of the most important advantages of the device is that it performs the globally recognized Falling Number analysis within a fully automated digital system, minimizing human error.

The ability to analyze both natural (FN) and total (FFN) alpha-amylase enzyme activities simultaneously provides operational efficiency and time savings. The total analysis time is no more than 10 minutes.

Its ability to automatically correct pressure changes caused by altitude differences and optimize results according to ICC standards ensures universal measurement accuracy independent of geographic limitations.

This technology serves a wide range of applications from flour mills to research institutes, combining academic reliability with high-resolution touch panels and corrosion-resistant aluminum components.

By automatically calculating mixture ratios, the system eliminates costly trial-and-error processes in stock management. Ultimately, using a Bastak device is not merely a measurement procedure; it is a scientific assurance that supports the entire quality chain from raw material to final baked product.

DEVICE FEATURES

The device operates at 220V / 50 Hz.

After the device is turned on, altitude, date, and time information can be entered using the ENTER button on the control panel.

• FN measures the Falling Number value of the sample.

• FFN measures the fungal Falling Number value.

• LEFT ID and RIGHT ID allow entry of sample names.

• MOIST GR calculates the required sample amount automatically when moisture percentage is entered.

• MOIST FN performs corrections according to ICC standards.

• MIX calculates the ideal mixing ratio.

• MALT calculates the required malt enzyme addition.

• LN determines the liquefaction value.

• AVER calculates the average of left and right sample results.

• PRINT provides printed results, while FEED adjusts paper length.

STEP-BY-STEP FALLING NUMBER ANALYSIS WITH BASTAK 5100

After filling and activating the cooling tower water tank, the test tubes must be placed into the cooling slots on the FN device lid. The cooling water flow should be adjusted to 1 L per minute.

Before starting the analysis, the sample must be mixed to ensure homogeneity. From the homogenized sample, 7 grams of flour (adjusted to 14% moisture basis) is weighed from four or five different points. The same procedure is repeated for the second sample.

The weighed flour is transferred into clean and dry test tubes using a funnel.

Then 25 ml of distilled water at 22°C is added to each tube. The tubes are shaken for 20 seconds using the Bastak FNX 5050 shaker.

Any sample residue on the tube walls is pushed down into the tube using a stirring rod. The tubes are then placed into the tube holder.

Once the tubes are fully inserted into the device’s water bath, the analysis is started.

The device grips the stirring rods within 5 seconds and mixes the sample for 55 seconds. At the end of the 60-second test period, the rods are released. When the magnetic sensors detect the falling rods, the test ends.

The device automatically stops and prints the results, thereby determining the natural alpha-amylase enzyme activity.

IDEAL VALUES IN FALLING NUMBER ANALYSIS

In a good bread flour, the Falling Number value is ideally expected to be between 200–250 seconds. Values above 250 generally indicate that there is no climatic damage.

Figure 2. BASTAK Falling Number Ideal Values

If the Falling Number exceeds 300, alpha-amylase activity is low, fermentation is slow, and breads produced from such flour tend to have low volume, dry crumb, and shorter shelf life.

On the other hand, breads produced from flours with values below 150 are typically sticky, rapidly fermenting, darker in color, low in volume, and have short shelf life.

Falling Number Values in Different Wheat Varieties

Table: Falling Number (FN) Values in Different Wheat Varieties