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
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
30-09-2015
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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.
| DevelopmentNote |
Supersedes ISO 7495 and together with ISO 21415-1, it supersedes ISO 5531. (01/2007) Supersedes ISO/DIS 21415-2. (10/2015)
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| DocumentType |
Standard
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| Pages |
15
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| ProductNote |
THIS STANDARD ALSO REFERS TO ICC Standard No. 137/1:1994,ICC Standard No. 155:1994
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| PublisherName |
International Organization for Standardization
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| Status |
Current
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| Supersedes |
| Standards | Relationship |
| NF EN ISO 21415-2 : 2015 | Identical |
| NBN EN ISO 21415-2 : 2015 | Identical |
| NEN EN ISO 21415-2 : 2015 | Identical |
| NS EN ISO 21415-2 : 2008 | Identical |
| I.S. EN ISO 21415-2:2015 | Identical |
| PN EN ISO 21415-2 : 2015 | Identical |
| SN EN ISO 21415-2 : 2016 | Identical |
| UNI EN ISO 21415-2 : 2008 | Identical |
| SS-EN ISO 21415-2 : 2015 | Identical |
| UNI EN ISO 21415-2 : 2015 | Identical |
| UNE-EN ISO 21415-2:2016 | Identical |
| BS EN ISO 21415-2:2015 | Identical |
| EN ISO 21415-2:2015 | Identical |
| DIN EN ISO 21415-2:2016-03 | Identical |
| NEN ISO 21415-2 : 2006 | Identical |
| 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) |
| EN ISO 21415-3:2007 | Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006) |
| 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) |
| 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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