The Falling Number is an important parameter in evaluating the quality of flour, especially when it comes to determining its enzymatic activity. This index measures the ability of amylase, an enzyme, to break down the starch in flour into simpler sugars during the baking process.
During the Falling Number test, the time, expressed in seconds, is measured for a piston to fall through a heated dough sample of flour and water. A low value indicates high amylase activity, which can lead to finished products with weakened structure and sticky consistency. Conversely, a high value suggests low amylase activity, which can result in dry and inelastic finished products.
Typical values:
- A Falling Number of less than 200 seconds indicates a flour with high amylase activity, suitable for products that require greater leavening and softness.
- A Falling Number between 250 and 300 seconds is generally considered ideal for most baking applications, offering a good balance between firmness and softness.
- A value greater than 300 seconds may be too high for most bread making, indicating poor enzymatic activity that may not support effective leavening.
This parameter is crucial to ensure that the flour has the desired properties for the specific type of baked product you intend to make, directly influencing the quality and sensory characteristics of the bread or focaccia.