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EN ISO 21415-2:2015

Current
Current

The latest, up-to-date edition.

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
Published date

28-10-2015

Publisher

Comite Europeen de Normalisation

European foreword
Foreword
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Calculations and record of results
10 Precision
11 Test report
Annex A (informative) - Washing chamber and mill of the
        Glutomatic unit and centrifuge
Annex B (normative) - Preparation of ground wheat
Annex C (informative) - Results of interlaboratory tests
Bibliography

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.

Committee
CEN/TC 338
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current

ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
ISO 21415-1:2006 Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 24333:2009 Cereals and cereal products — Sampling

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