Cereal Chem. 71:269-271 | VIEW
Correction Equation Development for Falling Number Values from Ground Wheat Meals.
M. Stone, L. Eoff, K. Lorenz, G. Haberli, and B. Allvin. Copyright 1994 by the American Association of Cereal Chemists, Inc.
The effect of altitude on falling number (FN) values was studied with 18 ground hard wheat meals (protein = 14.4-19.9%) varying in sea level FN values. Experiments were conducted at sea level, 2,000, 4,000, 6,000, 8,000, and 10,000 ft. of elevation. As elevation increased, FN values increased because of the lower boiling point of water at reduced atmospheric pressures. An equation was developed that permits calculation of sea level FN value from any FN value obtained at a different altitude. Results of a collaborative ringtest study with 10 laboratories in various countries indicated that the correction equation produces reliable sea level FN values when used at elevations above 2,000 ft.