What is Hagberg falling number?

The Hagberg falling number (HFN) is a term used to show the enzyme activity in flour.

It was originally developed in Sweden, and it gives an indication of the number of seconds it takes for a plunger to fall through a mix of wheat flour in water.

If it falls quickly, it means the starch has been converted to sugar. However, if the plunger falls slowly, the mixture is thick with starch.

Typically, when it comes to bread-making, HFN values below 250 are not accepted.

When making bread, this process should not be overlooked as starch levels have an impact on the overall bread quality which is critical if it is being bought by consumers.

How does the Hagberg falling number test work?

The Hagberg falling number is the measure of alpha-amylase, which is a certain type of enzyme.

This enzyme will attack the molecules of starch, breaking them down into sugars. This will create the gas that gives a good loaf of bread structure and air pockets.

For dough stickiness and starch breakdown to be limited as much as possible, levels of alpha-amylase need to be low.

A high Hagberg falling number indicates that there is a low amount of a-amylase activity, which means it is a good protein for baking.

For the bread-baking process, falling numbers over 250 seconds are the most suitable.

However, if you have a Hagberg falling number that is above 350 seconds, this indicates the flour needs to be supplemented with some type of amylolytic enzyme or with malted grain flours.

The vast majority of the large-scale bakeries will work with an ideal range between 250 and 280 seconds.

What does the Hagberg falling number test measure?

The Hagberg falling number test is used in the baking sector to assess a wide range of factors.

First, it can measure the upgrades or establishment of specification for flours at receipt such as enzymatic activity and starch damage.

It can also measure machinability and dough-handling problems during processing, its effect on water absorption (water binding capacity), crop-year changeovers and selection of wheat flour suppliers, enzymatic activity in wheat flour and sprout damage in wheat kernels

What are the main causes of low Hagberg falling numbers?

There are many different reasons why farmers may experience low Hagberg falling numbers.

One of the main reasons why this happens is because of an uneven crop and lodging results in pre-harvest sprouting.

This highlights why it is imperative to make sure that lodging does not delay the ripening and harvesting of the crop.

How can you increase the Hagberg falling number?

As outlined above, Hagberg falling number helps determine whether wheat is suitable for bread making.

Therefore, it’s imperative to put steps in place to ensure the Hagberg falling number of your wheat is high enough to be accepted by millers.

These include crop nutrition management, especially for potassium and nitrogen to help increase Hagberg falling numbers.

One of the main reasons why people experience a low Hagberg falling number is because of pre-harvest sprouting, and it’s essential to prevent this issue by utilising the optimum nutrient rates.

Precision farming is required so the variable soil nitrogen supply is managed.

Of the major nutrients, potassium and nitrogen are critical when it comes to nurturing crops that are even and have a strong straw that stays standing.

How does potassium influence the Hagberg falling number?

Adequate available potassium is a must when it comes to ensuring that high-quality marketable grain is produced with good specific weight and well-filled grains.

Premature ripening occurs when there is a shortage, resulting in significantly lower weight and individual grain size.

It can also stop some possible grain sites from developing. This means that a lack of potassium will reduce the number of grains per ear.

Additionally, potassium also plays a vital role when it comes to the prevention of lodging and straw stiffness.

Lodged crops are more likely to suffer from sprouting leading and ripen unevenly; both of which cause lower Hagberg falling numbers.

How do nitrogen rates impact the Hagberg falling number?

Nitrogen is one of the most important nutrients that help you achieve optimal application rates across all field areas.

It’s crucial to making sure there is an even crop at harvest.

With that in mind, it's necessary to make sure you have an accurate plan in place for the management of nitrogen.

You also need to take extreme care to ensure the precise application of nitrogen through the use of correct equipment calibration.

Variable nitrogen application can be used to progress the evenness of the crop while ripening, which is critical for the Hagberg falling number.

This will account for the uneven soil nitrogen supply that is apparent in many fields.

There are a number of different factors that can have an impact on the variation in soil nitrogen supply such as previous field cropping history, organic manure use, and different soil types.

How can the Perten falling number 1310 test for Hagberg falling number?

The Perten Falling Number 1310 is able to measure the activity of the alpha-amylase enzyme. This enzyme helps detect sprout damage in cereal grains.

Widely accepted as the industry standard, the method employs a single stirrer analysis, ensuring efficient operation.

It provides a rapid and straightforward way to assess alpha-amylase activity. By doing so, it helps identify sprout damage.

Perten Instruments’ FN method is globally recognized for measuring alpha-amylase activity in various grains, including wheat, durum, rye, barley, and malted cereals.

As the Falling Number 1310 method is endorsed by the American Association of Cereal Chemists International (AACCi), it’s considered the gold standard in the industry.

Its non-complex, robust design ensures consistent performance, meeting world standards. With a single analysis stirrer, the system delivers fast results, making it a standout choice for laboratories and quality control processes.

Contact Calibre Control for grain analysis solutions

Calibre Control supplies Perten products such as the Perten Falling Number 1310.

If you want more information on our range of solutions, call us on +44 (0) 1925 860 401 or email us at info@calibrecontrol.com