Cereal Chem 41:127 - 139.  |  VIEW ARTICLE

Application of the Falling Number Method for Evaluating Alpha-Amylase Activity.

H. Perten. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Determination of the alpha-amylase activity in finely ground grains and flours is described. The results of the falling number method are compared with those of other methods for measuring alpha-amylase activity. Certain applications of the method are also described. These include studies on the influence of wheat and rye alpha-amylases on different kinds of starches, computation of flour mixtures with desired viscosity characteristics, predicting the malt supplement required to produce a given viscosity, and the effect of alpha- and beta-amylases on the quality of bread crumb.