Rye falling number.

[gustgd]

What causes falling numbers to go down in rye?
We sold some 2009 crop in Dec/Jan. on the understanding that it had a falling number of over 200.
We had it checked last year.

When we finally sold some again it came back with 3 loads having a falling number in the 114-119-167 range and another bin at 230.

Question is did we not test properly the first time, or can something happen in the bin to lower?

Thanks

[TOM4CWB]

Gusty,

Technical:

http://www.ann.ugal.ro/tpa/Annals%2003%20papers/13%20Full%20paper%20Banu.pdf

Reasonable explanation in this document.

The viscosity is influenced by the proteins, arabinoxylans,
and the amount of alpha-amylasis. The alpha-amylasis activity determines the enzymatical attack which end up determining the viscosity of the crystalline structure remaining after the heating and cooling of the ground rye. In turn this determines the viscosity of the dough that must create the loaf.

So sprouting is not the only factor that determines the alpha-amylasis activity in the flour... which is why different varieties have different falling numbers... because the proteins also affect alpha-amylasis activity in the bread making process.

How does this affect the grain in your bin?

I would phone CIGI and ask the question... hopefully a technical explanation on storage effects on alpha-amylasis activities and proteins may help answer your question!

Cheers!

[TOM4CWB]

Gusty,

THis is the perfect explanation of why varieties are a part of flour suitability... but the falling number is the true determinant of if a lot of grain will make good bread.

Western Canada has it backwards. Test the falling number... not the genes... to determine if the grain will make bread!!!

It is both more cost effective... and easier to determine the true suitability of a lot of grain for baking!

RE-inventing the wheel... when you still need it round and to roll... is just crazy!

[wmoebis]

Like grading grain, if you assess the same sample accurately it will not change unless the sample changes. Moisture, temp and time can change kernal characteristics. Rye germinates very easily both in the field and the bin and sprouting is one of the main degrading factors. Grain can be started to sprout and not show any physical signs. Kinda like getting your girlfriend a little bit pregnant.

The other thing that is very important is cleanliness of lab equipment. Contamination from prior samples on equipment can give different results. If the lab was not very careful about cleaning grinders and test tubes you could get obscured results. This is often the issue with different results and one of the reasons that on site tests are not certified. Human error.

In this case it could have been in the first test or the second.

[gustgd]

Thanks all.

The test was preformed by SGS in Winnipeg so I'll say they followed proper protocol.

Will have to check our storage protocols and maybe turn more grain.
oh the fun.

[wmoebis]

Yes most labs are very dilegent in thier protocol.
A good representaive sample is the most important part of any grain quality control. As the natural air movement in bins tends to draw heat and moisture to the centre of the bin a probe through the fill hole straight down may not give a true representation of the quality of the bin trough out.

I'm not saying this is what happened in this case, just for info for all. I have seen probe samples taken through the roof and probes through the door that are buy no way representative of the bin, when sample was taken when bin was turned or emptied. We often see this in malt barley sample rechecks.