Liquefaction Number (LN) Provide a More Accurate Measure

One of the most common methods used to assess the enzymatic activity in wheat is the

Falling Number (FN) test, which measures the time it takes for a falling plunger to pass through a hot, viscous starch-water mixture. This value gives an indication of the level of amylolytic activity, which can be critical for the production of high-quality flour.

However, when blending wheat with different FN values, averaging the FN to obtain a single value for the mixture can be misleading. The FN is not linear, meaning that a simple arithmetic average doesn’t accurately represent the combined amylolytic activity.

This is where the Liquefaction Number (LN) formula comes into play. The LN provides a more scientifically accurate measure of the amylolytic activity in blended wheat by taking into account the non-linear relationship between FN and enzymatic activity.

The Problem with Averaging FN

Falling Number is a valuable tool, but it measures the resistance of starch to enzymatic breakdown, not a direct indication of the total amylolytic activity.

When blending two or more wheat lots, the FN values do not behave in a linear fashion.

For example, if you mix wheat with an FN of 500 and wheat with an FN of 300, the blended FN would not simply be the average (400), because the enzymatic breakdown of starch does not scale in a linear manner.

This non-linearity occurs because the rate of enzymatic activity depends on various factors such as the concentration of enzymes and starch, both of which are affected differently by the specific FN of each wheat batch. Thus, averaging the FN values can lead to inaccurate results, ultimately misrepresenting the wheat's true amylolytic activity.

The Liquefaction Number (LN) Formula: A Better Way

To address this issue, the Liquefaction Number (LN) formula is used to convert FN values into a more accurate representation of amylolytic activity. The formula is:

This formula accounts for the non-linear relationship between FN and the actual amylolytic activity. It transforms FN values into a more accurate measure of the breakdown of starch and enzymes in the wheat. By using LN, millers can better understand the enzymatic breakdown process, even when blending different wheat lots with varying FN values.

How to Use the LN Formula in Wheat Blending

Let’s consider two examples of wheat blending and how the LN formula can be used for accurate results.

Example 1: Blending Two Wheats

Suppose we have two wheat lots:

• Wheat 1: FN = 500

• Wheat 2: FN = 300

To determine the LN for each, we apply the formula:

• LN for Wheat 1 = 6000 / (500 - 50) = 6000 / 450 = 13.33

• LN for Wheat 2 = 6000 / (300 - 50) = 6000 / 250 = 24.00

Now, to calculate the blended LN, we average the individual LNs:

• Average LN = (13.33 + 24.00) / 2 = 18.665

Finally, we convert the average LN back to FN using the reverse formula:

Thus, the blended FN value is approximately 371.6, which is more accurate than simply averaging the two FN values.

Example 2: Blending Three Wheats

Now, consider a mixture of three wheat lots:

• Wheat 1: FN = 500

• Wheat 2: FN = 400

• Wheat 3: FN = 300

The LN values for each wheat are:

• LN for Wheat 1 = 13.33

• LN for Wheat 2 = 17.14

• LN for Wheat 3 = 24.00

To find the average LN:

• Average LN = (13.33 + 17.14 + 24.00) / 3 = 18.49

Converting back to FN:

Again, this approach provides a much more accurate FN value than simply averaging the raw FN numbers of the wheat lots.

Conclusion

When you blending wheat lots with different FN values, it is crucial to avoid simply averaging the FN. The non-linear relationship between FN and enzymatic activity means that averaging does not gives you a true representation of the wheat’s amylolytic potential. By using the Liquefaction Number (LN), which is derived from the FN using the formula LN = 6000 / (FN - 50), you can achieve a more precise understanding of the wheat’s true enzymatic activity.

This approach ensures more accurate blending and, ultimately, better quality flour production. It’s a small change in methodology that can have a significant impact on product consistency and quality.

Thanks for reading✨📚

GRAINAR