European Food Research and Technology

, Volume 226, Issue 6, pp 1365–1371 | Cite as

Factors influencing falling number in winter wheat

  • Jinhua Wang
  • Elke PawelzikEmail author
  • Joachim Weinert
  • Qinghua Zhao
  • Gerhard A. Wolf
Original Paper


The Hagberg falling number (HFN) is one of the most important quality characteristics of wheat. Six winter wheat cultivars from three locations in Germany were analysed to assess the factors influencing the HFN. The cultivars and locations affected significantly the HFN of all the samples. The infection with Fusarium culmorum, determined in another cultivar, also led to an increase in HFN, which suggested that the HFN method is not adequate enough for the true determination of the alpha-amylase activity of fungus-infected, wheat flour. Furthermore, there was no clear correlation between HFN and thousand-kernel weight, starch content or pentosan content. The crude protein content was positively related to the HFN, while the total dietary fibre content depended on the cultivar and location.


Wheat Hagberg falling number Quality Fusarium culmorum 



J. W. was supported under the Law of Lower Saxony for the Promotion of Graduate Students in the Arts and Sciences (Graduiertenförderungsgesetz-GradFöG), by the International PhD Programme for Agricultural Sciences in Goettingen (IPAG) and the German Academic Exchange Service (DAAD).


  1. 1.
    Hagberg S (1960) Cereal Chem 37:218–222Google Scholar
  2. 2.
    Belitz HD, Grosch W, Schieberle P (2004) 3rd edn. Springer, HeidelbergGoogle Scholar
  3. 3.
    Lorenz K, Wolt M (1981) Cereal Chem 58:80–82Google Scholar
  4. 4.
    Chang SY, Delwiche SR, Wang NS (1999) J Sci Food Agri 79:19–24CrossRefGoogle Scholar
  5. 5.
    Stewart BA, Dyke GV (1993) Plant Var Seeds 6:169–178Google Scholar
  6. 6.
    Smith GP, Gooding MJ (1999) Agric For Meteorol 94:159–170CrossRefGoogle Scholar
  7. 7.
    Johansson E (2002) Euphytica 12:6143–149Google Scholar
  8. 8.
    Ruske RE, Gooding MJ, Dobraszczyk BJ (2004) J Cereal Sci 20:1–8CrossRefGoogle Scholar
  9. 9.
    Wang J, Pawelzik E, Weinert J, Zhao Q, Wolf GA (2004) J Agric Food Chem 52:7593–7600CrossRefGoogle Scholar
  10. 10.
    Pawelzik E, Permady H, Weinert J, Wolf GA (1998) Getreide Mehl und Brot 52:264–266Google Scholar
  11. 11.
    Dexter DE, Clear RM, Preston KR (1996) Cereal Chem 73:695–701Google Scholar
  12. 12.
    Beschreibende Sortenliste (Bundessortenamt) (2002) Deutscher Landwirtschaftsverlag GmbH, HanoverGoogle Scholar
  13. 13.
    Wirth SJ, Wolf GA (1992) Soil Biol Biochem 24:511–519CrossRefGoogle Scholar
  14. 14.
    Standard Methods of the International Association for Cereal Science and Technology (ICC) (1999) ViennaGoogle Scholar
  15. 15.
    Sweeney RA, Rexroad PR (1987) J AOAC 70:1028–1030Google Scholar
  16. 16.
    Lee SC, Prosky L, de Vries JW (1992) J AOAC 75:395–416Google Scholar
  17. 17.
    Dörfer J (1999) Lebensmittelchemie 53:99–100Google Scholar
  18. 18.
    Gooding MJ, Smith G, Davies WP, Kettlewell PS (1997) J Agric Sci 128:135–142CrossRefGoogle Scholar
  19. 19.
    Oettler G, Mares DJ (1994) Plant Breed 112: 47–52CrossRefGoogle Scholar
  20. 20.
    Johansson E (2002) Euphytica 12:6143–6149Google Scholar
  21. 21.
    Kettlewell PS (1997) Ann Appl Biol 130:569–580CrossRefGoogle Scholar
  22. 22.
    Prange A, Birzele B, Krämer J, Meier A, Modrow H, Köhler P (2005) Food Control 16:739–745CrossRefGoogle Scholar
  23. 23.
    Meyer D, Weipert D, Mielke H (1986) Getreide Mehl und Brot 40:35–39Google Scholar
  24. 24.
    Matthäus K, Dänicke S, Vahjen W, Simon O, Wang J, Valenta H, Meyer K, Strumpf A, Ziesenib H, Flachowsky G (2004) Arch Anim Nutr 58:19–35CrossRefGoogle Scholar
  25. 25.
    Autio K, Flander L, Heinonen R, Kinnunen A (1999) Cereal Chem 76:912–914CrossRefGoogle Scholar
  26. 26.
    Ayoub M, Guertin S, Fregeau RL, Smith DL (1994) Crop Sci 34:1346–1352CrossRefGoogle Scholar
  27. 27.
    Wang J, Pawelzik E, Weinert J, Wolf GA (2005) J Agric Food Chem 53:5818–5823CrossRefGoogle Scholar
  28. 28.
    Ćurić D, Dugum J, Bauman I (2002) Int J Food Sci Tech 37:673–680CrossRefGoogle Scholar
  29. 29.
    Ruttloff H (1994) Industrielle Enzyme. Behr’s Verlag, HamburgGoogle Scholar

Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Jinhua Wang
    • 1
  • Elke Pawelzik
    • 1
    Email author
  • Joachim Weinert
    • 2
  • Qinghua Zhao
    • 2
  • Gerhard A. Wolf
    • 2
  1. 1.Department of Crop Science, Section Quality of Plant ProductsGeorg-August-University of GöttingenGöttingenGermany
  2. 2.Department of Crop Science, Section General Plant Pathology and Plant ProtectionGeorg-August-University of GöttingenGöttingenGermany

Personalised recommendations