Falling Number is an Important Indicator of Wheat Quality

Falling Number is a critical test performed to assess wheat quality and the effects of sprout damage. The analytical team at Cereals Canada performs the Falling Number test as part of its routine testing, including its annual New Crop Harvest Assessment, and shares results with customers and buyers of Canadian wheat.

“During crop years that have wet harvest conditions, Falling Number testing becomes a priority to ensure the quality and reputation of Canadian wheat is maintained,” says Elaine Sopiwnyk, Cereals Canada vice president of technical services. “Consistently producing high-quality wheat with a desirable Falling Number helps Canada build a good reputation with buyers and processors.”

The Falling Number test indirectly measures the activity of the enzyme alpha-amylase in wheat, caused by pre-harvest sprouting. Sprout damage occurs when wet field conditions occur at or near maturity. The kernels absorb moisture and begin to germinate or sprout.

Sprouting itself is subject to limits under the Canadian Grain Commission wheat grading process which is available in the Official Grain Grading Guide. Swelling or a visible sprout may appear in sprouted kernels. The bran may be split over the germ and/or the germ may be missing. A kernel is considered severely sprouted when the growth of the sprout extends past the normal contours of the germ.

Falling Number is not a Canadian grading specification but sprouted kernels are considered a grading factor. The tolerance for spouted kernels depends on the wheat class and grade. For the benefit of end-product processors, milling companies may stipulate a specific Falling Number in purchase contracts with exporters.