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GSO ISO 21415-2:2010

Gulf Standard   Historical

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

Adoption by Endorsement

Adoption by endorsement for the latest version of this international/national standard and the previous adopted edition remains effective for 2 years starting from the date of last international update

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.
ISO 21415-2:2006
31 October 2010
Cereals, pulses and derived products
Including grains, corn, flours, baked products, etc.


English 11 Pages
Historical Reference Language

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GSO ISO 21415-2:2021
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Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means

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