Cereal Chem 61:108 - 111.  |  VIEW ARTICLE
A Modified Falling-Number Method Suitable for Measuring Both Cereal and Fungal Alpha- Amylase Activity.

H. Perten. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Cereal and fungal alpha-amylase were measured at 30 C by a modified falling-number method by replacing 50% of the flour with a pregelatinized wheat starch. Falling Number Amylast Activity units, calculated from modified falling number values, are highly correlated with the SKB values for both fungal and cereal amylases.