ISO 21415-2:2015

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means

Publication date:   Sep 30, 2015

General information

90.60 Close of review   Dec 3, 2020

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

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Scope

ISO 21415-2:2015 specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flours. It also applies to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.

Life cycle

PREVIOUSLY

Revises
ISO 21415-2:2006

NOW

PUBLISHED
ISO 21415-2:2015
90.60 Close of review
Dec 3, 2020