EN ISO 21415-1:2007
(Main)Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
ISO 21415-1:2006 specifies a manual washing out method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.). This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the given specification.
Weizen und Weizenmehl - Glutengehalt - Teil 1: Manuelle Methode zur Bestimmung des Feuchtglutens (ISO 21415-1:2006)
Dieser Teil der ISO 21415 beschreibt ein manuelles Auswaschverfahren für die Bestimmung des Feuchtglutengehalts von Weizenmehl (Triticum aestivum L. und Triticum durum Desf.). Dieses Verfahren ist direkt für Mehl geeignet. Es ist auch für Grieß und Weizen nach dem Mahlen geeignet, wenn deren Partikelgrößenverteilung mit der in Tabelle B.1 angegebenen Spezifikation übereinstimmt.
Blé et farines de blé - Teneur en gluten - Partie 1: Détermination du gluten humide par une méthode manuelle (ISO 21415-1:2006)
L'ISO 21415-1:2006 spécifie une méthode d'extraction manuelle pour la détermination de la teneur en gluten humide des farines de blé (Triticum aestivum L. et Triticum durum Desf.). La présente méthode est directement applicable aux farines. Elle peut également être applicable aux semoules et au blé après mouture si leur granulométrie satisfait aux spécifications données dans le Tableau B.1.
Pšenica in pšenična moka - Vsebnost glutena - 1. del: Določevanje mokrega glutena z ročno metodo (ISO 21415-1:2006)
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-julij-2007
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Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual
method (ISO 21415-1:2006)
Weizen und Weizenmehl - Glutengehalt - Teil 1: Manuelle Methode zur Bestimmung des
Feuchtglutens (ISO 21415-1:2006)
Blé et farines de blé - Teneur en gluten - Partie 1: Détermination du gluten humide par
une méthode manuelle (ISO 21415-1:2006)
Ta slovenski standard je istoveten z: EN ISO 21415-1:2007
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD
EN ISO 21415-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
March 2007
ICS 67.060
English Version
Wheat and wheat flour - Gluten content - Part 1: Determination
of wet gluten by a manual method (ISO 21415-1:2006)
Blé et farines de blé - Teneur en gluten - Partie 1: Weizen und Weizenmehl - Glutengehalt - Teil 1: Manuelle
Détermination du gluten humide par une méthode manuelle Methode zur Bestimmung des Feuchtglutens (ISO 21415-
(ISO 21415-1:2006) 1:2006)
This European Standard was approved by CEN on 25 February 2007.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
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Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
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© 2007 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 21415-1:2007: E
worldwide for CEN national Members.
Foreword
The text of ISO 21415-1:2006 has been prepared by Technical Committee ISO/TC 34
"Agricultural food products” of the International Organization for Standardization (ISO) and has
been taken over as EN ISO 21415-1:2007 by Technical Committee CEN/TC 338 "Cereal and
cereal products", the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by September 2007, and conflicting national
standards shall be withdrawn at the latest by September 2007.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United
Kingdom.
Endorsement notice
The text of ISO 21415-1:2006 has been approved by CEN as EN ISO 21415-1:2007 without any
modifications.
INTERNATIONAL ISO
STANDARD 21415-1
First edition
2006-05-01
Wheat and wheat flour — Gluten
content —
Part 1:
Determination of wet gluten by a manual
method
Blé et farines de blé — Teneur en gluten —
Partie 1: Détermination du gluten humide par une méthode manuelle
Reference number
ISO 21415-1:2006(E)
©
ISO 2006
ISO 21415-1:2006(E)
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ii © ISO 2006 – All rights reserved
ISO 21415-1:2006(E)
Contents Page
Foreword. iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions. 1
4 Principle. 1
5 Reagents. 2
6 Apparatus . 2
7 Sampling. 3
8 Preparation of test sample. 3
9 Procedure . 3
9.1 General. 3
9.2 Test portion . 3
9.3 Dough preparation and leaving it to rest. 3
9.4 Washing out . 3
9.5 Removal of excess washing solution. 4
9.6 Determination of the mass of the wet gluten.4
9.7 Number of determinations . 4
10 Calculation and expression of results. 4
11 Precision. 5
11.1 Interlaboratory tests . 5
11.2 Repeatability. 5
11.3 Reproducibility. 5
12 Test report . 5
Annex A (normative) Gluten press . 6
Annex B (normative) Preparation of ground wheat. 7
Annex C (informative) Results of an interlaboratory test. 8
Bibliography . 9
ISO 21415-1:2006(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 21415-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
This first edition of ISO 21415-1, together with ISO 21415-2 (to be published), cancels and replaces
ISO 5531:1978, which has been technically revised.
ISO 21415 consists of the following parts, under the general title Wheat and wheat flour — Gluten content:
⎯ Part 1: Determination of wet gluten by a manual method
⎯ Part 2: Determination of wet gluten by mechanical means
⎯ Part 3: Determination of dry gluten from wet gluten by an oven drying method
⎯ Part 4: Determination of dry gluten from wet gluten by a rapid drying method
iv © ISO 2006 – All rights reserved
ISO 21415-1:2006(E)
Introduction
The alternative techniques specified in this part of ISO 21415 and in ISO 21415-2 for the isolation of wet
gluten (i.e. washing out by hand and mechanical washing out) do not usually give equivalent results. The
reason is that, for complete development of the gluten structure, it is necessary to rest the dough. Therefore,
the result obtained by hand washing is usually higher than that obtained by mechanical washing, mainly in the
case of wheat which has high gluten content. Consequently, the test report should always indicate the
technique used.
INTERNATIONAL STANDARD ISO 21415-1:2006(E)
Wheat and wheat flour — Gluten content —
Part 1:
Determination of wet gluten by a manual method
1 Scope
This part of ISO 21415 specifies a manual washing out method for the determination of the wet gluten content
of wheat flour (Triticum aestivum L. and Triticum durum Desf.). This method is directly applicable to flour. It is
also applicable to semolina and wheat after grinding, if their particle size distribution meets the specification
given in Table B.1.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Routine reference method
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
wet gluten
visco-elastic substance, composed principally of two protein fractions (gliadin and glutenin) in a hydrated form,
obtained as specified in this part of ISO 21415 or ISO 21415-2
3.2
ground wheat
product of small-scale milling of whole wheat which meets the particle size distribution shown in Table B.1
3.3
semolina
coarsely milled wheat endosperm
3.4
flour
finely milled wheat endosperm with a particle size of less than 250 µm
4 Principle
Dough is prepared from a sample of flour or reground semolina or ground wheat and a solution of sodium
chloride. The dough is left to rest for the gluten structure to develop. The wet gluten is separated by hand
ISO 21415-1:2006(E)
washing the dough with
...
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