ISO 21415-2:2026
International Standard
Current Edition
·
Approved on
28 May 2026
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
ISO 21415-2:2026 Files
English
29 Pages
Current Edition
USD
194.55
ISO 21415-2:2026 Scope
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].
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
YSMO GSO 150-2:2020
GSO 150-2:2013
Yemeni Technical Regulation
Expiration dates for food products - Part 2 :
Voluntary expiration dates
GSO 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
YSMO GSO 2055-1:2020
GSO 2055-1:2015
Yemeni Standard
HALAL FOOD - Part 1 : General Requirements
Recently Published
ISO/TS 23867:2026
International Standard
Ultrasonic testing of hardmetals
ISO/TR 6049:2026
International Standard
Hydraulic fluid power — Procedures used to certify the standard reference material SRM 2806d used in ISO 11171
ISO/IEC 19566-10:2026
International Standard
Information technology — JPEG systems — Part 10: Reference software
ISO 14068:2026
International Standard
Climate change management — Carbon neutrality