Heatwave 2018. How enzyme systems can compensate for deficits in this year’s crop—Low amylase values, high falling numbers

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2018 September

    Medium Digital

    Cereal processes > Cereal and milling science


    Scope & contentBy Dimitrios Vasilakopoulos, Head of Baking and Rheology Lab, Mühlenchemie David Nolte, Rheology & Milling, Mühlenchemie

    The long period of drought and hot weather in large parts of Europe and Russia has caused massive damage to the 2018 wheat crop. New enzyme systems make it possible to compensate for quality deficits in low-amylase flours and lower the falling numbers.

    Read more about:
    A low enzyme content causes flours to bake dry
    The falling number: an indicator of amylase activity
    A diversity of options for lowering the falling number
    Malt flour: a regulator with side effects
    Heterogeneous quality due to heat stress
    Influence on the prices of wheat, flour and flour additives


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