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.