1. A 7-gram sample of ground wheat or flour is weighed and combined with 25 milliliter of distilled water in a glass falling number tube with a stirrer and shaken to form a slurry. When grinding a wheat sample to perform a falling number test, it should be at least 300 grams to assure a representative sample; 2. As the slurry is heated in a boiling water bath at 100° Centigrade and stirred constantly, the starch gelatinizes and forms a thick paste; 3. The time it takes the stirrer to drop through the paste is recorded as the falling number value.
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CO_321:0000288 wheat flrfn measurement method