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.