BAS EN ISO 21415-2:2016
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
General Information
Status: Published
No. of pages: 19
Language: English
Edition: 2.
Adoption method: Endorsment
Publication date: 24.06.2016
Technical committee:
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Abstract
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.
Lifecycle
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Original document and degree of correspondence
- EN ISO 21415-2:2015, identical
- ISO 21415-2:2015, identical