Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025)

Comment end date 2025-09-25

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Project stage codes

1. Prioritetinių darbo temų pažymėjimas ir ekspertų skyrimas

2. Projektas

3. Viešoji apklausa

From 2025-07-27 till 2025-09-25

4. Closure of enquiry

5. Submission to Formal Vote

Organisation

CEN Europos standartizacijos komitetas

ICS

67.060 - Cereals, pulses and derived products

Technical Committee

TK 15 Cereals, cereal products, bread and animal feeding stuffs

ForeignTC'S

CEN/TC 338

Number of comments

Comment start date

2025-07-27

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.

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Pakeis

prEN ISO 21415-2