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].
PUBLISHED
SRPS EN ISO 21415-2:2016
PROJECT
dnaSRPS EN ISO 21415-2:2025
50.60
Close of voting. Proof returned by secretariat
Apr 28, 2026