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>ISO 21415-2:2026 - Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
sklademVydáno: 2026-05-28
ISO 21415-2:2026 - Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means

ISO 21415-2:2026

ISO 21415-2:2026 - Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means

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Anglicky PDF
K okamžitému stažení
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4547 Kč
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skladem
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K okamžitému stažení
Tisknutelné
4547 Kč
Francouzsky Tisk
skladem
4547 Kč
Označení normy:ISO 21415-2:2026
Vydání:3
Vydáno:2026-05-28
Počet stran (Anglicky):29
Počet stran (Francouzsky):29
Popis

ISO 21415-2:2026

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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