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.
PUBLISHED
SRPS EN ISO 21415-2:2016
PROJECT
naSRPS EN ISO 21415-2:2025
40.20
DIS ballot initiated: 12 weeks
Jul 24, 2025
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