Do you have trouble making the perfect bread at home? If you are using the incorrect flour, you will never get that delicious soft bread you’ve always dreamt of. Here are some ways to use science and the falling number test to figure out which flour to use to make the perfect bread!
Make this rosemary bread! Recipe was featured here.
The Falling Number (FN) test measures enzyme activity in flour. This is related to the alpha-amylase (AA) cereal enzyme, which is found in wheat after harvesting. FN measures the amount and activity of alpha-amylase in flour samples. Why is it important to measure this, and how does the Falling Number test work?
The Effects of AA in Grain
A certain amount of alpha-amylase is important in ensuring proper baking happens, because AA breaks down starches, which provides sugars that fuel fermentation processes. With the right amount of AA activity, you can achieve a high volume of bread that has the right firm and soft texture combination. If the level of alpha-amylase is high, there will be a greater formation of dextrins during the breadmaking process. The resulting dough will be sticky and harder to manage, producing a lower volume.
On the other hand, if AA activity is too low, then the result is likely to be a dry breadcrumb, also with a lower volume.
What is the FN Test?
Developed in Sweden, the Falling Number test transforms a flour sample into a gravy-like substance, by combining it with hot water. It then uses a falling paddle to test how thick this substance stays over a given time period, measured in seconds. The FN time is the time it takes to mix the substance and for the paddle to fall through the gelatinised starch in the mixture. Where there is high enzyme activity, this breaks the starch down rapidly, with the paddle device falling through the mixture in a relatively short time.
Essentially, it is a risk management tool. If FN is below 300 seconds, it significantly increases the chances of the AA enzymes being active. Grain with high AA activity, where low falling numbers are shown, may not produce good quality products.
Knowing Your Falling Numbers
You can also use the Falling Number test to bake products with specific or desired FN values. For example, flours used in bread baking will have different FN values to flours used for other products, such as crackers or biscuits. FN values over 250 seconds are most suitable for bread baking processes, whereas falling numbers over 350 seconds may mean that the flour will require supplementing with malted grain or a form of amylolytic enzyme.
What Influences Falling Numbers?
There can be several reasons for lower falling numbers, and correspondingly high amounts of AA activity in flour. Fluctuations in precipitation and temperature can affect wheat harvests. Unpredictable weather patterns can result in pre-harvest sprouting, initiating germination that turns wheat from green to gold. Large temperature increases or decreases can lead to late maturity alpha-amylase during grain maturation.
The Benefits of the FN Test
FN can test for:
- Activity of enzymes in wheat flour
- Damage to wheat kernels from sprouting
- Water-binding capacity and water absorption
- Dough-handling issues
- Different flour specifications.
Calibre Control provides expert Falling Number testing equipment, including the Perten Falling Number 1000 and the Falling Number 1310. For more information, please get in touch on +44 (0) 1925 860 401, or email info@calibrecontrol.com