Relationships between Falling Number, α‐amylase activity, milling, cookie, and sponge cake quality of soft white wheat

Abstract

Background and objectives: Falling Number (FN) in wheat is an important quality predictor and carries a significant economic impact. Lower FN is associated with higher a-amylase activity and poorer soft wheat end-use quality, especially sponge cake. The objective was to examine wheat samples with a range of FN between 70 > 300 s for a-amylase activity and sponge cake quality. Findings: Falling Number was moderately well correlated with a-amylase activity. Stirring Number, an alternative to FN, was poorly correlated with a-amylase activity. Milling reduced a-amylase activity in break and straight-grade flours compared to grain, but not substantially. Sugar-snap cookie diameter was unrelated to FN. Japanese sponge cake quality, however, was variably associated with FN and a-amylase activity. Conclusions: It seemed that likely the inherent genetic differences in cake quality of specific varieties out-weighed the effects of a-amylase (and relationships with FN). In conclusion, field samples of soft white wheat showed the general inverse relationship between FN and a-amylase activity. However, the relationship was not strong enough to consider FN a highly robust predictor of a-amylase activity or of sponge cake quality. Significance and novelty: The results of this study illustrate the complex relationship among FN, a-amylase, milling, and sponge cake quality. a-amylase, Falling Number, sponge cake, quality Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source.---

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

“…In this study there was a clear absence of correlation between LMA related eFN and any of the baking quality traits analyzed. Interestingly a recent study also highlighted the weak correlation between low FN in soft wheat and Japanese sponge cake volume ( Kiszonas et al, 2018 ).…”

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

“…When FN is further decreased to 100 s, the volume is decreased by about 15% (Finney, Natsuaki, Bolte, Mathewson, & Pomeranz, ; Kaldy & Rubenthaler, ). However, a recent study with a larger sample size of 55 soft white wheat samples, found that the correlation between FNs and sponge cake volume is low, with a coefficient of determination ( R 2 ) value below 0.42 (Kiszonas, Engle, Pierantoni, & Morris, ). This contradictory result indicates that using FN to evaluate wheat quality for making sponge cake or similar products needs further investigation.…”

Evaluation of commercial α‐amylase enzyme‐linked immunosorbent assay (ELISA) test kits for wheat

“…These two samples were (i) laboratory sprouted to a modest level (18 hr) and (ii) had experienced environmental conditions that induced both LMA and PHS. Consequently, these two kits were not successful at detecting elevated levels of wheat α‐amylase associated with reduced flour quality (Kiszonas et al., ). The AMY2 kit, however, successfully detected increased levels of α‐amylase in both samples known to have greater α‐amylase activity.…”

“…When the germination process begins after crop physiological maturity but before harvest, the phenomenon is known as preharvest sprouting (PHS). PHS is associated with reduced grain and flour quality (Finney, Natsuaki, Bolte, Mathewson, & Pomeranz, ; Greenaway, ; Kiszonas, Engle, Pierantoni, & Morris, ), and various means have been developed to assess the extent of damage due to PHS. One of the most widely accepted methods is the Hagberg‐Perten Falling Number (FN) instrument (Hagberg, , ; Perten, ) (AACCI, Approved Method 56‐81.03).…”