NEN EN ISO 21415-1 : 2007
Current
The latest, up-to-date edition.
WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 1: DETERMINATION OF WET GLUTEN BY A MANUAL METHOD
12-01-2013
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 General
9.2 Test portion
9.3 Dough preparation and leaving it to rest
9.4 Washing out
9.5 Removal of excess washing solution
9.6 Determination of the mass of the wet gluten
9.7 Number of determinations
10 Calculation and expression of results
11 Precision
11.1 Interlaboratory tests
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (normative) - Gluten press
Annex B (normative) - Preparation of ground wheat
Annex C (informative) - Results of an interlaboratory
test
Bibliography
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