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DIN EN ISO 21415-2:2025-08

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025); German and English version prEN ISO 21415-2:2025 / Note: Date of issue 2025-07-11*Intended as replacement for DIN EN ISO 21415-2 (2016-03).

Fecha edición: 2025-08-01
En Vigor
Idiomas disponibles: Alemán, Inglés
Resumen: This part of ISO 21415 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.

Keywords: Agricultural products|Centrifuging|Cereal food products|Cereal products|Cereals|Content|Definitions|Determination of content|Flour|Food inspection|Food products|Gluten|Instruments|Inter-laboratory tests|Laboratory tests|Laboratory ware|Mechanic|Mechanical separation|Methods|Precision|Reagents|Semolina|Separation|Specimen preparation|Test equipment|Test report|Wheat|Wheat flour
ICS: 67.060 - Cereales, leguminosas y productos derivados
CTN:

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