Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by a rapid drying method

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-04-2007

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Procedure
  6.1 Preparation of the drying plates
  6.2 Drying wet gluten
7 Calculation and expression of results
  7.1 Calculation of the dry gluten content
  7.2 Calculation of water content of the wet gluten
8 Precision
  8.1 Interlaboratory tests
  8.2 Repeatability
  8.3 Reproducibility
9 Test report
Annex A (normative) Electrically heated drying plates
Annex B (informative) Results of an interlaboratory test
Bibliography

Specifies a rapid method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21415-2.

Committee	AW/4
DevelopmentNote	Supersedes 02/712195 DC. (04/2007)
DocumentType	Standard
Pages	16
PublisherName	British Standards Institution
Status	Current
Supersedes	02/712195 DC : DRAFT DEC 2002

Standards	Relationship
NS EN ISO 21415-4 : 1ED 2007	Identical
UNI EN ISO 21415-4 : 2007	Identical
NF EN ISO 21415-4 : 2007	Identical
UNE-EN ISO 21415-4:2007	Identical
NEN EN ISO 21415-4 : 2007	Identical
ISO 21415-4:2006	Identical
SN EN ISO 21415-4:2007	Identical
I.S. EN ISO 21415-4:2007	Identical
NBN EN ISO 21415-4 : 2007	Identical
EN ISO 21415-4:2007	Identical
DIN EN ISO 21415-4:2007-07	Identical

ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
ISO 21415-2:2015	Wheat and wheat flour Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means
ISO 21415-1:2006	Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
ISO 21415-3:2006	Wheat and wheat flour Gluten content Part 3: Determination of dry gluten from wet gluten by an oven drying method

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BS EN ISO 21415-4:2007

Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by a rapid drying method

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

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