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ISO 21415-2:2015

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

Sep 30, 2015
95.99   Withdrawal of Standard   May 28, 2026

General information

95.99     May 28, 2026

ISO

ISO/TC 34/SC 4

International Standard

67.060  

English   French  

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Scope

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.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 21415-2:2006

NOW

WITHDRAWN
ISO 21415-2:2015
95.99 Withdrawal of Standard
May 28, 2026

REVISED BY

PUBLISHED
ISO 21415-2:2026

National adoptions

SRPS EN ISO 21415-2:2016  
ISS

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)

60.60   Standard published

E034-4 more