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.
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
Sisällysluettelo
Foreword
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
8.1 General
8.2 Testing
8.3 Paste preparation
8.4 Paste washing
8.5 Spinning and weighing the wet gluten
8.6 Determining the gluten index
8.7 Number of measurements
9 Calculations and record of results
10 Precision
10.1 Interlaboratory tests
10.2 Repeatability
10.3 Reproducibility
10.4 Critical difference
11 Test report
Annex A Washing chamber and mill of the Glutomatic unit and centrifuge (informative)
Annex B Preparation of ground wheat (normative)
Annex C Results of interlaboratory tests (informative)