prBAS EN ISO 21415-2:2027
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2026)
General information
Status:Project
Number of pages:32
Adoption method:Proglašavanje
Language:engleski
Edition:1.
Realization date:27.10.2026
Forseen date for next stage code:06.11.2026
Technical committee:BAS/TC 43, Food
ICS:
67.060, Cereals, pulses and derived products
Abstract
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].
Lifecycle
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Original document and degree of correspondence
EN ISO 21415-2:2026, identical
ISO 21415-2:2026, identical
Relation to BAS standards
Work material
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