SR EN ISO 21415-2:2026

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2026)

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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General information

Status : Valid
Approval date : 7/31/2026
Number of pages : 40
ICS : 67.060 Cereals, pulses and derived products
Technical Committee : 180 - Cereal and cereal products

Relations with other standards:

Replaces SR EN ISO 21415-2:2016