New Cause of Low Falling Number Spreads Across Northwest Wheat Crops

Northwest wheat growers faced an unusually challenging falling number season, according to Washington State University researcher Amber Hauvermale. The falling number is a test that measures starch damage in wheat, which can compromise the quality of baked goods and noodles.

This year, low falling numbers were not attributed to late-maturity alpha amylase or pre-harvest sprouting, but rather non-alpha amylase induced low falling number (NAIL). Hauvermale said samples with NAIL will throw a low falling number, but the actual cause of starch damage is absent.

The researchers do not yet know what causes NAIL, but it may be related to cold temperatures early in grain development. Agronomists and farmers can determine whether an event is NAIL or another cause with an enzyme activity test.