ISO 21415-2:2026
International Standard
Current Edition
·
Approved on
28 May 2026
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
ISO 21415-2:2026 Files
English
29 Pages
Current Edition
BHD
71.83
ISO 21415-2:2026 Scope
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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