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>BSI Standards >67 FOOD TECHNOLOGY>67.060 Cereals, pulses and derived products>BS EN ISO 21415-2:2026 - TC Tracked Changes. Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means
immediate downloadReleased: 2026-06-18
BS EN ISO 21415-2:2026 - TC Tracked Changes. Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means

BS EN ISO 21415-2:2026 - TC

Tracked Changes. Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means

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Standard number:BS EN ISO 21415-2:2026 - TC
Pages:84
Released:2026-06-18
ISBN:978 0 539 42763 9
Status:Tracked Changes
DESCRIPTION

BS EN ISO 21415-2:2026 - TC


This standard BS EN ISO 21415-2:2026 - TC Tracked Changes. Wheat and wheat flour. Gluten content is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products
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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