Falling Number Test

Falling Number Determination, which is used to determine the enzyme activity in flour, is a study with the amount and activity of α-amylase. The Falling Number (FN) Test aims to detect the effect of α-amylase on the starch granules in the flour subjected to gelatinization and their gradual disintegration (split) by the effect of amylase.

According to the Fall Number (FN) data, you can have an idea about the following issues.
- Sprout damage that may occur in wheat grains
- In flour status of enzymatic activity
- Evaluation as data in wheat and wheat flour supplier selection
- Determination of water absorption capacity
- Workability of dough
- Enzymatic activity
- Starch damage