I.S. EN ISO 21415-3:2007
Current
The latest, up-to-date edition.
WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 3: DETERMINATION OF DRY GLUTEN FROM WET GLUTEN BY AN OVEN DRYING METHOD
Hardcopy , PDF
English
01-01-2007
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.
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Procedure
6.1 Test portion
6.2 Determination
7 Calculation and expression of results
7.1 Calculation of the dry gluten content
7.2 Calculation of water content of the wet gluten
8 Precision
8.1 Interlaboratory tests
8.2 Repeatability
8.3 Reproducibility
9 Test report
Annex A (informative) Results of an interlaboratory test
Bibliography
Important note : Users cannot be edited or removed once added to your Multi user PDF.Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.