ISO 21415-2:2026

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

Publication date: 28 maj 2026

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Current stage: 60.60 Effective date: 28 maj 2026

Originator: ISO

Owner: ISO/TC 34/SC 4

Type: International Standard

ICS: 67.060

Gjuha: anglisht frëngjisht

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Statusi: Publikuar

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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].

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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