ISO-21415-2 › Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means

ISO-21415-2 - 2ND EDITION - CURRENT
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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.

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Document Number

ISO 21415-2:2015

Revision Level

2ND EDITION

Status

Current

Publication Date

Oct. 1, 2015

Committee Number

ISO/TC 34/SC 4