Sprout damage in durum wheat affects quality in a number of ways, leading to lower grade and processing value.
Sprout damage has little impact on milling quality, but is often associated with mildew damage.
This can lead to black specks and duller colour in semolina and pasta, instead of the usual bright yellow. More importantly, sprouting in durum wheat produces the enzyme alpha-amylase, which causes lower falling numbers . American millers and pasta manufacturers typically want durum wheat or semolina with very little sprout damage and high falling numbers. The American market is an important market for Canadian durum wheat. Lower falling number, caused by high levels of sprout damage, has an influence on cooked pasta.