Aoda Falling number test in Wheat & Wheat flour

Aoda Falling number test in Wheat & Wheat flour

FN Falling Number Tester is a special instrument for measuring the activity of amylase in grains. It can accurately determine the degree of germination damage of grains. It is suitable for the determination of grains, especially wheat and wheat flour. It is an essential instrument for quality inspection in the fields of grain storage, flour processing, food processing, etc. The instrument is widely used in the fields of grain storage, flour processing, food processing, etc. Users can choose with or without printing function according to actual needs.

The suspension of cereal flour (such as wheat flour) is rapidly gelatinized in a boiling water bath, and the starch in the gelatinized material is liquefied to different degrees due to the different activities of α-amylase in it. The different liquefaction degrees cause the stirrer to descend at different speeds in the gelatinized material, and the falling value indicates the corresponding difference in α-amylase activity. The lower the falling value, the higher the activity of α-amylase. The falling value is expressed as the number of seconds required for the stirring rod to freely descend a certain height in the gelatinized liquid.

1. The falling number tester is controlled by a microcomputer, and the test process can be completed with 

one button, without the need for personnel supervision. It has a unique fault self-checking function.

2. The panel is humanized, simple and elegant, with touch buttons, long service life, and window prompts 

during the test.

Gluten tester	Farinograph	Dough tension tester