ISO 21415-2:2026
ISO 21415-2:2026 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
CDN $296.00
This publication was last reviewed and confirmed in 2026.
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
Description
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].
Edition
3
Published Date
2026-06-19
Status
PUBLISHED
Pages
29
Language
English
Format
Secure PDF
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Abstract
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].
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