GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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09:04 May 17, 2002 |
Polish to English translations [PRO] Tech/Engineering - Food & Drink / food industry | |||||||
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| Selected response from: Hanna Burdon United Kingdom Local time: 22:12 | ||||||
Grading comment
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Summary of answers provided | ||||
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4 | falling number |
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falling number Explanation: "The falling number test is used to evaluate the amount of sprout damage in Canadian wheats. Alpha amylase is an enzyme found in sprout-damaged wheat. If germination occurs there is a dramatic increase of this enzyme. The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat. The greater the amount of alpha-amylase in the wheat, the thinner the gelationized starch paste and the faster the plunger will fall through the slurry. A high falling number or the longer it takes the stirrer to fall indicates the wheat is sound and satisfactory for most baking processes. A No.1 CWRS normally has a falling number greater than 350 seconds." http://www.cgc.ca/Quality/HS2000/harvestsurvey-oct00b2-e.htm Reference: http://www.cgc.ca/Quality/HS2000/harvestsurvey-oct00b2-e.htm |
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Grading comment
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