GRAIN growers often experience anxiety when the falling number test machine comes out at harvest. 

However, new preliminary research findings suggest these results could improve with time in storage. 

The falling number test monitors for sprouting, which causes an increase in alpha-amylase, an enzyme that breaks down starch. 

Grain with high levels of alpha-amylase produces lower quality flour. 

The test was designed to mimic the way the flour made from this grain would behave in a bakery by measuring changes in the properties of the starch component of the grain caused by alpha amylase activity. 

Chris Warrick from Grains Research and Development Corp oration said trials by Agriculture Victoria showed wheat’s falling number could increase by up to 50 seconds and even exceed 300 seconds post storage. 

Barley did not show an increase, and further research was needed to understand the differences, he said. 

Wheat with an initial falling number above 250 seconds showed potential to reach the 300-second threshold during storage, particularly at warmer temperatures (25 to 30 degrees Celsius), although cold storage remained vital for pest control. 

No improvement was observed in wheat with initial falling numbers below 250 seconds. 

Mr Warrick said these preliminary findings may encourage growers to consider storing wheat that initially falls short of the 300-second threshold, but further research was needed to determine the reliability of these results across various conditions, Mr Warrick said. 

Aside from falling number considerations, safe grain storage practices, including regular monitoring of grain temperature and moisture, and using a sieve and probe traps to detect insects, is paramount, he said. 

For more information download a copy of the GRDC Grain Storage GrowNotes from storedgrain.com.au.