NF EN ISO 21415-1

NF EN ISO 21415-1

July 2007
Standard Current

Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method

ISO 21415-1:2006 specifies a manual washing out method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.). This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the given specification.

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Main informations

Collections

National standards and national normative documents

Publication date

July 2007

Number of pages

18 p.

Reference

NF EN ISO 21415-1

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-730-1

Print number

1 - 04/07/2007

International kinship

ISO 21415-1:2006

European kinship

EN ISO 21415-1:2007
Sumary
Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method

ISO 21415-1:2006 specifies a manual washing out method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.). This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the given specification.

Table of contents
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  • 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 pour essai
    3
  • 9 Mode opératoire
    3
  • 9.1 Généralités
    3
  • 9.2 Prise d'essai
    3
  • 9.3 Préparation de la pâte à laisser reposer
    3
  • 9.4 Lavage
    4
  • 9.5 Élimination de l'excès de la solution de lavage
    4
  • 9.6 Détermination de la masse de gluten humide
    4
  • 9.7 Nombre de déterminations
    4
  • 10 Calculs et expression des résultats
    4
  • 11 Fidélité
    5
  • 11.1 Essais interlaboratoires
    5
  • 11.2 Répétabilité
    5
  • 11.3 Reproductibilité
    5
  • 12 Rapport d'essai
    5
  • Annexe A (normative) Presse à gluten
    7
  • Annexe B (normative) Préparation du blé moulu
    8
  • Annexe C (informative) Résultats de l'essai interlaboratoire
    9
  • Bibliographie
    10
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