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    I.S. EN ISO 21415-2:2015

    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)

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  01-01-2015

    Publisher:  National Standards Authority of Ireland

    For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
    Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

    Dates of withdrawal of national standards are available from NSAI.

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    Table of Contents - (Show below) - (Hide below)

    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

    Abstract - (Show below) - (Hide below)

    Defines 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.

    General Product Information - (Show below) - (Hide below)

    Document Type Standard
    Publisher National Standards Authority of Ireland
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    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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