SS-EN-ISO-21415-2 › Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
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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.
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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Designation Name
SS-EN ISO 21415-2:2015
Revision Level
2015 EDITION
Status
Current
Publication Date
Nov. 2, 2015
Language(s)
English
Page Count
28
International Equivalent
EN ISO 21415-2:2015(IDT); ISO 21415-2:2015(IDT)