NF EN ISO 21415-2

NF EN ISO 21415-2

September 2008
Standard Cancelled

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

ISO 21415-2:2006 specifies a method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the specification given.

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Main informations

Collections

National standards and national normative documents

Publication date

September 2008

Number of pages

19 p.

Reference

NF EN ISO 21415-2

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-730-2

Print number

1 - 28/08/2008

International kinship

ISO 21415-2:2006

European kinship

EN ISO 21415-2:2008
Sumary
Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten by mechanical means

ISO 21415-2:2006 specifies a method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the specification given.

Standard replaced by (1)
NF EN ISO 21415-2
December 2015
Standard Current
Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten and gluten index by mechanical means

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.

Table of contents
  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    1
  • 4 Principe
    2
  • 5 Réactifs
    2
  • 6 Appareillage
    2
  • 7 Échantillonnage
    3
  • 8 Préparation de l'échantillon
    3
  • 9 Mode opératoire
    3
  • 9.1 Généralités
    3
  • 9.2 Prise d'essai
    3
  • 9.3 Préparation de la pâte
    4
  • 9.4 Lavage de la pâte
    4
  • 9.5 Essorage et pesée du gluten
    4
  • 9.6 Nombre de déterminations
    5
  • 10 Calculs et expression des résultats
    5
  • 11 Fidélité
    5
  • 11.1 Essais inter-laboratoires
    5
  • 11.2 Répétabilité
    5
  • 11.3 Reproductibilité
    6
  • 12 Rapport d'essai
    6
  • Annexe A (informative) Chambre de lavage, fraseur de l'appareil Glutomatic et centrifugeuse
    7
  • Annexe B (normative) Préparation du blé broyé
    9
  • Annexe C (informative) Résultats d'un essai interlaboratoires
    10
  • Bibliographie
    11
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