GB/T 10361-2008
AbolishedWheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
小麦、黑麦及其面粉，杜伦麦及其粗粒粉 降落数值的测定 Hagberg-Perten法
Application Summary AI generated
This standard specifies the Hagberg-Perten method for determining the alpha-amylase activity in grains by measuring the falling number. It is applied in the grain processing and food industry to assess sprout damage in wheat, rye, durum wheat, and their flours or semolina, ensuring quality control for baking and pasta production. The test is critical for evaluating enzymatic activity that affects dough handling and final product texture.
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