GSO ISO 21415-2:2021

Gulf Standard   Current Edition

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

Scope

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.

Adoption without modification
ISO 21415-2:2015
01 July 2021
Cereals, pulses and derived products
Including grains, corn, flours, baked products, etc.

Files

English 15 Pages
Current Edition Reference Language
 
 

Related Standards

Updates
GSO ISO 21415-2:2010
ISO 21415-2:2006 
Historical
Gulf Standard
Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means

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