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.
Status: PublishedPublication date: 2015-10
Edition: 2Number of pages: 15
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
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