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ISO 21415-2:2026

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
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ISO 21415-2:2026

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

PUBLISH DATE 2026
ISO 21415-2:2026

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].

SDO ISO: International Organization for Standardization
Document Number ISO 21415
Publication Date June 1, 2026
Language en - English
Page Count 36
Revision Level
Supercedes
Committee ISO/TC 34/SC 4
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