Robert Kratochvil, Extension Agronomist, University of Maryland
I have heard reports that the first wheat harvested on the Delmarva this year is having falling numbers ranging between 160 and 320s. The falling number measurement is used by the industry to assess the amount of starch (flour) damage that has occurred due to pre-harvest sprouting. When falling number is below 275s, the quality of the flour milled from the wheat may not be suitable for some of the end-use products made with it. Continue reading Wheat Quality: Late Season Alpha-Amylase