ISO 21415-2:2026

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

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].

To comply with a standard, you need to quickly understand its issues in order to determine its impact on your activity.

The Requirements department helps you quickly locate within the normative text:
- mandatory clauses to satisfy,
- non-essential but useful clauses to know, such as permissions and recommendations.

The identification of these types of clauses is based on the document “ISO / IEC Directives, Part 2 - Principles and rules of structure and drafting of ISO documents ”as well as on a constantly enriched list of verbal forms.

With Requirements, quickly access the main part of the normative text!