SIST EN ISO 21415-2:2016

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)

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.

Weizen und Weizenmehl - Glutengehalt - Teil 2: Bestimmung von Feuchtgluten und Glutenindex durch mechanische Verfahren (ISO 21415-2:2015)

Dieser Teil der ISO 21415 legt ein Verfahren zur Bestimmung des Gehalts an Feuchtgluten und des Glutenindex in Weizenmehlen (Triticum aestivum L. und Triticum durum Desf.) mit mechanischen Verfahrens-weisen fest. Dieses Verfahren ist direkt auf Mehle anwendbar. Es gilt auch für Weich  und Hartweizen nach dem Vermahlen, sofern deren Korngrößenverteilung den Spezifikationen nach Tabelle B.1 entspricht.

Blé et farines de blé - Teneur en gluten - Partie 2: Détermination du gluten humide et du gluten index par des moyens mécaniques (ISO 21415-2:2015)

ISO 21415-2:2015 spécifie une méthode de détermination de la teneur en gluten humide et du gluten index des farines de blé (Triticum aestivum L. et Triticum durum Desf.) par des moyens mécaniques. Cette méthode est directement applicable aux farines. Elle s'applique également au blé tendre et au blé dur après broyage, si leur granulométrie particulière satisfait aux spécifications données dans le Tableau B.1.

Pšenica in pšenična moka - Vsebnost glutena - 2. del: Določevanje mokrega glutena in indeksa glutena na mehanski način (ISO 21415-2:2015)

Ta del standarda ISO 21415 navaja metodo za določevanje vsebnosti mokrega glutena in
indeksa glutena za pšenične moke (Triticum aestivum L. in Triticum durum Desf.) na mehanski način. Ta
metoda se lahko neposredno uporablja za moke. Uporablja se tudi za navadno pšenico in pšenico durum po mletju, če
porazdelitev velikosti ustreza specifikaciji, podani v preglednici B.1.

General Information

• Status: Published
• Public Enquiry End Date: 14-Oct-2013
• Publication Date: 08-Dec-2015
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 18-Nov-2015
• Due Date: 23-Jan-2016
• Completion Date: 09-Dec-2015
• Ref Project: EN ISO 21415-2:2015 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)

Relations

• Replaces: SIST EN ISO 21415-2:2008 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006)
• Effective Date: 01-Jan-2016
• Revised: oSIST prEN ISO 21415-2:2025 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025)
• Effective Date: 22-Jan-2025

Standards Content (Sample)

SLOVENSKI STANDARD
01-januar-2016
1DGRPHãþD
SIST EN ISO 21415-2:2008
3ãHQLFDLQSãHQLþQDPRND9VHEQRVWJOXWHQDGHO'RORþHYDQMHPRNUHJD
JOXWHQDLQLQGHNVDJOXWHQDQDPHKDQVNLQDþLQ,62
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten
index by mechanical means (ISO 21415-2:2015)
Weizen und Weizenmehl - Glutengehalt - Teil 2: Bestimmung von Feuchtgluten und
Glutenindex durch mechanische Verfahren (ISO 21415-2:2015)
Blé et farines de blé - Teneur en gluten - Partie 2: Détermination du gluten humide et du
gluten index par des moyens mécaniques (ISO 21415-2:2015)
Ta slovenski standard je istoveten z: EN ISO 21415-2:2015
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.

EN ISO 21415-2
EUROPEAN STANDARD
NORME EUROPÉENNE
October 2015
EUROPÄISCHE NORM
ICS 67.060 Supersedes EN ISO 21415-2:2008
English Version
Wheat and wheat flour - Gluten content - Part 2:
Determination of wet gluten and gluten index by
mechanical means (ISO 21415-2:2015)
Blé et farines de blé - Teneur en gluten - Partie 2: Weizen und Weizenmehl - Glutengehalt - Teil 2:
Détermination du gluten humide et du gluten index par Bestimmung von Feuchtgluten und Glutenindex durch
des moyens mécaniques (ISO 21415-2:2015) mechanische Verfahren (ISO 21415-2:2015)
This European Standard was approved by CEN on 13 June 2015.

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-CENELEC 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-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2015 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 21415-2:2015 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 21415-2:2015) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with 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 April 2016, and conflicting national standards shall be
withdrawn at the latest by April 2016.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent
rights.
This document supersedes EN ISO 21415-2:2008.
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,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 21415-2:2015 has been approved by CEN as EN ISO 21415-2:2015 without any
modification.
INTERNATIONAL ISO
STANDARD 21415-2
Second edition
2015-10-01
Wheat and wheat flour — Gluten
content —
Part 2:
Determination of wet gluten and
gluten index by mechanical means
Blé et farines de blé — Teneur en gluten —
Partie 2: Détermination du gluten humide et du gluten index par des
moyens mécaniques
Reference number
ISO 21415-2:2015(E)
©
ISO 2015
ISO 21415-2:2015(E)
© ISO 2015, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
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ii © ISO 2015 – All rights reserved

ISO 21415-2:2015(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Terms and definitions . 1
3 Principle . 1
4 Reagents . 1
5 Apparatus . 2
6 Sampling . 3
7 Preparation of test sample . 3
8 Procedure. 3
8.1 General . 3
8.2 Testing . 3
8.3 Paste preparation. 3
8.4 Paste washing . 4
8.4.1 Detection of starch . 4
8.4.2 Flour . 4
8.4.3 Ground wheat . 4
8.4.4 Special case . 4
8.5 Spinning and weighing the wet gluten . 4
8.6 Determining the gluten index . 4
8.7 Number of measurements . 5
9 Calculations and record of results. 5
10 Precision . 5
10.1 Interlaboratory tests . 5
10.2 Repeatability . 6
10.3 Reproducibility . 6
10.4 Critical difference. 6
10.4.1 Comparison of two sets of measurements in the same laboratory . 6
10.4.2 Comparison of two sets of measurements in two laboratories . 7
11 Test report . 7
Annex A (informative) Washing chamber and mill of the Glutomatic unit and centrifuge .8
Annex B (normative) Preparation of ground wheat .11
Annex C (informative) Results of interlaboratory tests .12
Bibliography .15
ISO 21415-2:2015(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
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ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
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. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
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constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to con
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