ABSTRACT
In addition to the Amylograph and the Falling Number Methods, our Laboratory has recently implemented a specific α-amylase method into the monitoring program for Canadian cereals. This method has provided new information on: i) the effectiveness of visual sprout assessment for 1 CWRS wheats; ii) levels of α-amylase in damaged kernels representing different degrading factors; iii) the influence of severity of sprouting upon distribution of the enzyme in mill fractions; and iv) assessment of sprout-resistant cultivars.
