ABSTRACT
Differences in falling number are due to differences in alpha-amylase activity and in starch value. These two factors were separated by determining both falling number and alpha-amylase activity, and analyzing falling number in an analysis of covariance with alpha-amylase activity as the covariate. Both measures were transformed to logaritms to obtain a linear relationship between them. Differences in starch value were found between varieties and locations, and between different levels of sprouting damage. On the basis of the results of these investigations, the choice of methods for evaluating sprouting damage is discussed.
