IDAHO WHEAT COMMISSION

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New Falling Numbers Test Prevents Wheat Contamination, Saves Farmers Millions

As wheat harvesting season comes to an end, farmers brace for a potential threat to their crop that costs tens of millions of dollars each year. High levels of alpha-amylase protein in wheat can lead to a low falling number score, a factor that determines the quality and price of wheat. Because alpha-amylase digests starch, wheat with a low falling number score produces flour with lower gelling capacity, causing cakes that fall or sticky bread and noodles, and significantly lowers the price growers receive.

Read more about the new falling number test here