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liczba opadania

English translation: falling number

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Polish term or phrase:liczba opadania (dot. pszenicy)
English translation:falling number
Entered by: kingusia
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09:04 May 17, 2002
Polish to English translations [PRO]
Tech/Engineering - Food & Drink / food industry
Polish term or phrase: liczba opadania
dotyczy analizy jakościowej pszenicy
kingusia
Poland
Local time: 12:31
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
Selected response from:

Hanna Burdon
United Kingdom
Local time: 11:31
Grading comment
Thank you!
4 KudoZ points were awarded for this answer

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Summary of answers provided
4falling number
Hanna Burdon


  

Answers


33 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
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
Hanna Burdon
United Kingdom
Local time: 11:31
Works in field
Native speaker of: Polish
PRO pts in category: 8
Grading comment
Thank you!
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