ISO 21415-1-2006 PDF

Full title and description

St ISO 21415-1-2006 — Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method. This international standard specifies a manual washing‑out procedure for determining the wet gluten content of wheat flours (common and durum) and, where particle size requirements are met, semolina and ground wheat.

Abstract

ISO 21415-1:2006 defines a laboratory manual method (hand washing-out of dough) to isolate and measure wet gluten from samples of wheat flour. The procedure covers sample preparation, kneading, washing, recovery and weighing of the gluten fraction and the expression of results as wet gluten content. The method is intended for routine quality control and conformity testing in milling and food laboratories.

General information

• Status: Published (edition confirmed by ISO review).
• Publication date: May 2006 (2006-05).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.060 (Cereals and pulses; cereal and pulse products; food analysis).
• Edition / version: Edition 1 (2006).
• Number of pages: 9 (ISO published text).

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.). The method is directly applicable to flour and may also be applied to semolina and to wheat after grinding when the particle size distribution meets the specification given in the standard. It sets out required apparatus, reagents, sample size, procedural steps and how results are expressed.

Key topics and requirements

• Manual washing‑out (hand) procedure to separate gluten from starch and water‑soluble components.
• Sample preparation and specified sample mass and conditioning prior to analysis.
• Detailed procedural steps: kneading, washing, sieving/washing cycles, recovery and shaping of gluten mass.
• Specification of required apparatus and materials (balances, sieves, bowls, water temperature control, drying/settling conditions).
• Expression of result as percentage wet gluten by mass of sample and rules for calculation.
• Precision, repeatability and reproducibility information and recommendations for routine quality control.
• Applicability to common and durum wheats and guidance on particle size limits for non‑flour materials.

Typical use and users

Used by milling and flour production laboratories, food and cereal analysis laboratories, quality control departments in baking and food manufacturing, research institutions studying wheat quality, and regulatory/inspection bodies assessing product conformity. Typical uses include routine QC of incoming wheat and finished flours, specification testing for baking performance, and comparative research on gluten strength and quantity.

Related standards

ISO 21415 is a multi‑part series. Closely related documents include ISO 21415-2 (mechanical determination of wet gluten and gluten index; later editions published), and earlier/replaced standards that led to this series. Regional and national adoptions exist (EN ISO / national identical adoptions) and later revisions of Part 2 address mechanical methods and gluten index determination.

Keywords

wheat; flour; gluten; wet gluten; manual washing-out; gluten content; cereal analysis; Triticum aestivum; Triticum durum; food laboratory; quality control.

FAQ

Q: What is this standard?

A: ISO 21415-1:2006 is an international standard that specifies a manual laboratory method for determining the wet gluten content of wheat flour and, under stated conditions, semolina and ground wheat.

Q: What does it cover?

A: It covers required apparatus and materials, sample preparation, the step‑by‑step hand washing‑out procedure to isolate wet gluten, calculation and expression of results, and precision considerations for routine use.

Q: Who typically uses it?

A: Milling and flour laboratories, food manufacturers, baking industry QC teams, research laboratories working on cereal science, and regulatory/inspection laboratories.

Q: Is it current or superseded?

A: The 2006 edition (Edition 1) is the published Part 1 (manual method). ISO records indicate the edition was subject to periodic review; users should check their national standards body or ISO for the latest confirmation or any amendments. Part 2 (mechanical method) has later editions (for example, a 2015 edition) covering mechanical determination and the gluten index.

Q: Is it part of a series?

A: Yes. ISO 21415 is a series dealing with gluten content. Part 1 covers the manual method; Part 2 covers mechanical methods and the gluten index. National and regional identical/adopted versions (EN ISO / national standards) are also available.

Q: What are the key keywords?

A: wheat, flour, gluten, wet gluten, manual method, gluten content, cereal analysis, Triticum aestivum, Triticum durum.