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  • 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

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French

    Published date:  30-09-2015

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    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.

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

    Development Note Supersedes ISO 7495 and together with ISO 21415-1, it supersedes ISO 5531. (01/2007) Supersedes ISO/DIS 21415-2. (10/2015)
    Document Type Standard
    Product Note THIS STANDARD ALSO REFERS TO ICC Standard No. 137/1:1994,ICC Standard No. 155:1994
    Publisher International Organization for Standardization
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    BS EN ISO 21415-1:2007 Wheat and wheat flour. Gluten content Determination of wet gluten by a manual method
    BS EN ISO 21415-4:2007 Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by a rapid drying method
    BS EN ISO 21415-3:2007 Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by an oven drying method
    ISO 21415-4:2006 Wheat and wheat flour Gluten content Part 4: Determination of dry gluten from wet gluten by a rapid drying method
    ISO 21415-1:2006 Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
    EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
    ISO 21415-3:2006 Wheat and wheat flour Gluten content Part 3: Determination of dry gluten from wet gluten by an oven drying method
    EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
    02/712194 DC : DRAFT DEC 2002 ISO 21415-3 - WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 3: DETERMINATION OF DRY GLUTEN FROM WET GLUTEN BY AN OVEN DRYING METHOD
    DIN EN ISO 21415-3:2007-06 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
    DIN EN ISO 21415-1:2007-07 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
    DIN EN ISO 21415-4:2007-07 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)

    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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