GB/T 10361-2024
ActiveWheat, rye and their flours, durum wheat and durum wheat semolina—Determination of the falling number according to Hagberg-Perten
小麦、黑麦及其面粉和杜伦麦及其粗粒粉 Hagberg-Perten法测定降落数值
Application Summary AI generated
This standard specifies the Hagberg-Perten falling number method for determining alpha-amylase activity in wheat, rye, and their flours, as well as durum wheat and durum wheat semolina. It is applied in grain quality testing laboratories and food processing industries to assess sprout damage and predict baking or pasta-making performance. The falling number value helps classify grain for milling, storage, and end-use suitability.
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