WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 2: DETERMINATION OF WET GLUTEN AND GLUTEN INDEX BY MECHANICAL MEANS (ISO 21415-2:2015)

Available format(s)

Hardcopy , PDF

Language(s)

English, German

Published date

01-01-2016

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

National foreword
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

Describes 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.

DocumentType	Standard
Pages	22
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Current

Standards	Relationship
EN ISO 21415-2:2015	Identical
ISO 21415-2:2015	Identical

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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DIN EN ISO 21415-2:2016-03

WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 2: DETERMINATION OF WET GLUTEN AND GLUTEN INDEX BY MECHANICAL MEANS (ISO 21415-2:2015)

Table of Contents

Abstract

General Product Information

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