Sprouting of cereal grains can drastically alter their composition and processing. In wheat, the presence of sprout-associated α-amylase degrades starch and can reduce product quality. Cereal chemists Sven Hagberg and Harald Perten developed what is now known as the falling number test (AACCI Approved Method 56-81.03). Delwiche and colleagues examined the repeatability precision of the test, which had a coefficient of variation of 1–4%. Modifying the test to use 8 g of meal and 30 mL of water improved precision, whereas a surfactant (Tween 20) had a negligible effect. Methods evolve and are under continual scrutiny, evaluation, and improvement.
In the latest Centennial video, Art Bettge shares why the AACCI Annual Meetings are the perfect place for young professionals to exchange ideas with the field's top scientists.