Falling Number Meter; BFLN-2 With Printer

This instrument is testing α—amylase activity index in grains based on Berhagger’s sedimentation value method. The suspension liquid of cereal flour (such as wheat flour) can gelatinize quickly in boiling water and different amylase activity cause different liquefaction degree of starch of gelatinization, and then different falling speed of mix stick in gelatinization, the Falling Number shows the difference of Amylase activity, low value shows high activity. Falling Number is expressed by the seconds needed to drop a certain height freely in gelatinizing liquid.