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>BS EN ISO 21415-2:2026 Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means
sklademVydáno: 2026-06-08
BS EN ISO 21415-2:2026 Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means

BS EN ISO 21415-2:2026

Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means

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Označení normy:BS EN ISO 21415-2:2026
Počet stran:38
Vydáno:2026-06-08
ISBN:978 0 539 35216 0
Status:Standard
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BS EN ISO 21415-2:2026


This standard BS EN ISO 21415-2:2026 Wheat and wheat flour. Gluten content is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products
This document 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 document is directly applicable to flours. It is also applicable to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1. NOTE            This document is related to ICC 137/1[7], ICC 155[8] and AACC Method 38-12.02[9].
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