Sprout damage facts for kids

Imagine wheat plants in a field, all grown up and ready for harvest. Sometimes, if it rains too much just before or during the harvest, the wheat kernels (the seeds) can start to sprout right there on the plant! This unwanted growth is called sprout damage. It's a big problem for farmers and for anyone who uses wheat to make things like bread.

What is Sprout Damage?

Sprout damage happens when wheat seeds begin to grow while they are still attached to the plant in the field. This is not supposed to happen until the seeds are planted in the ground. It's like a tiny plant trying to burst out of the wheat kernel too early.

When Does Sprout Damage Occur?

This problem usually happens when the weather is very wet. If it rains a lot just before farmers can pick their wheat, or while they are picking it, the moisture can trick the seeds into thinking it's time to grow.

Wheat Left in the Field

Sometimes, farmers cut the wheat and leave it lying in rows in the field to dry out. This is called "windrowing." If it then gets very wet, the wheat in these rows is especially likely to get sprout damage. In places like Canada, cold weather can force farmers to cut their wheat early. If it then rains, many fields can suffer from sprout damage.

How Sprout Damage Affects Wheat

When wheat sprouts, even a little, it causes big changes inside the kernels. One of the most important changes is a huge increase in a special chemical called an enzyme. This enzyme is called alpha-amylase.

The Alpha-Amylase Enzyme

Alpha-amylase is an enzyme that helps break down starches into sugars. While some of this enzyme is needed for baking, too much of it can ruin the quality of the wheat.

The Falling Number Test

To check for sprout damage, scientists use something called the Falling Number test. This test measures how much alpha-amylase is in the wheat.

• A high falling number means the wheat is healthy and good for baking.
• A low falling number means there's too much alpha-amylase, showing that harmful sprouting has happened. This wheat won't be good for making bread or other baked goods.

Why Sprout Damage is Bad for Baking

The amount of alpha-amylase in wheat is very important for making good bread.

• If there is too much alpha-amylase (from sprout damage), the bread will turn out wet and sticky inside. It might also have big, empty holes in the loaf.
• If there is too little alpha-amylase, the bread will be dry and crumbly. It will also be very heavy.

So, sprout damage makes it hard to bake delicious, fluffy bread, which is why farmers and millers try very hard to prevent it.