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ISO 21415-2:2026

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

Publication date:   May 28, 2026

General information

60.60   Standard published   May 28, 2026

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

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Scope

This document 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 document is directly applicable to flours. It is also applicable to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.
NOTE            This document is related to ICC 137/1[7], ICC 155[8] and AACC Method 38-12.02[9].

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 21415-2:2015

NOW

PUBLISHED
ISO 21415-2:2026
60.60 Standard published
May 28, 2026