Hagberg Falling Number [Grain]

The Hagberg Falling Number (HFN) is an internationally recognized measure, which allows the indirect determination of alpha-amylase activity (alpha-amylases are enzymes that decompose starch). This activity may become excessive if germinated grains are present.

Low values for HFN mean excessive levels of alpha-amylase causing loaves to be discolored, sticky and of poor resilience and texture. Thus, wheat grains whose alpha-amylase activity is too high do not suit baking industries and rather should be used for animal feeding.

• Below 120 seconds, the wheat grain lot is unfit for bakery use.
• Value lower than 180 seconds signifies an alpha-amylase activity that may be detrimental to the bread making process.
• Ideal level of activity is between 180s and 250s.
• However above 250 seconds, the lack of activity may be corrected by adding malt to the batch so that it may be used for bakery.

Hydrogenation [Oil]

This process involves addition of hydrogen to the double bonds of unsaturated acids in the molecules of an oil. By doing this, the properties of the fatty acids are changed and therefore also the properties and physical behavior of the oil. This chemical reaction is carried out by reacting the oil with gaseous hydrogen at elevated temperature and pressure, in the presence of a catalyst, usually nickel. Hydrogenation of oils and fats is also known as hardening.