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"Falling Number. A laboratory method for measuring the level ?-amylase (q.v.) activity of a flour (q.v.), in which the results are expressed in terms of a ""falling number"" as the method is based on the time it takes for a rod to sink or drop through a flour slurry (q.v.) heated in a boiling water bath. Bread flours with normal diastatic activity (q.v.) generally record falling number values of 220 to 250 seconds, those of low diastatic activity have values of 400 to 500 seconds, while flours with excessive diastatic activity can have a minimum value of 60 seconds."