ISO 21415-2-2015 PDF

Full title and description

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means. This International Standard specifies a mechanical procedure for measuring wet gluten content and the gluten index for common and durum wheat flours.

Abstract

ISO 21415-2:2015 defines the principle, apparatus, reagents, sampling, test procedure, calculations, precision and reporting requirements for determining wet gluten and the gluten index using mechanical equipment (commonly comprising a washing chamber/unit and a centrifuge such as those marketed under Glutomatic-type systems). It is intended for use on flours and, under specified particle-size conditions, on ground wheat and semolina.

General information

• Status: Published.
• Publication date: October 2015 (second edition).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.060 (Cereals, pulses and derived products).
• Edition / version: 2 (ISO 21415-2:2015).
• Number of pages: 15 pages.

Scope

Specifies a mechanical method for determining the content of wet gluten and the gluten index of wheat flours (Triticum aestivum and Triticum durum). The procedure is directly applicable to flour and may be applied to semolina and ground wheat when the particle size distribution meets the specification in the standard. The standard covers sampling, sample preparation, apparatus requirements (washing unit and centrifuge), test procedure, calculations, precision and the format of the test report.

Key topics and requirements

• Definition of wet gluten and gluten index and the principle of mechanical determination (washing + centrifugation).
• Required apparatus (mechanical washing unit/Glutomatic-type washing chamber, centrifuge and mills) and calibration checks.
• Reagents, sample preparation and particle-size requirements for flour/ground wheat.
• Step-by-step test procedure, calculations for wet gluten content and gluten index, and recommended number of replicates.
• Precision and interlaboratory performance data (reported precision limits and repeatability/reproducibility information).
• Required content of the test report and informative/normative annexes (e.g., apparatus details, preparation of ground wheat, interlaboratory results).

Typical use and users

Used by cereal and flour testing laboratories, milling and baking industry quality-control departments, cereal research institutes, regulatory and standards bodies, and producers who need rapid, reproducible measurements of gluten quantity and quality (gluten index) to assess flour baking performance and raw material specification compliance. The mechanical method is favored when higher throughput and reduced operator variability are required compared with manual washing methods.

Related standards

ISO 21415-1:2006 — Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method (manual washing-out procedure). ISO 21415-2:2015 replaces ISO 21415-2:2006 (withdrawn) and is part of the ISO 21415 series covering gluten determination methods. Other regional/adopted versions (EN ISO 21415-2:2015) provide identical text for CEN members.

Keywords

gluten; wet gluten; gluten index; wheat flour; semolina; Glutomatic; mechanical determination; cereal testing; ISO 21415-2; food analysis.

FAQ

Q: What is this standard?

A: ISO 21415-2:2015 is an international standard that defines a mechanical method for determining wet gluten content and the gluten index of wheat flours.

Q: What does it cover?

A: It covers apparatus and reagents, sampling and sample preparation, detailed test procedure, calculations, precision (repeatability/reproducibility) and test-reporting requirements for the mechanical (Glutomatic-type) determination of wet gluten and gluten index.

Q: Who typically uses it?

A: Flour and cereal testing laboratories, mill quality-control teams, bakeries, researchers and regulatory bodies who need reproducible, relatively rapid measures of gluten quantity and quality for specification, quality control and research.

Q: Is it current or superseded?

A: ISO 21415-2:2015 is the second edition published in October 2015 and it supersedes the 2006 edition (ISO 21415-2:2006, withdrawn). ISO documentation has indicated work toward a possible future FDIS/revision, but the 2015 edition remains the published international standard.

Q: Is it part of a series?

A: Yes. It is Part 2 of the ISO 21415 series on gluten content; Part 1 provides a manual washing method (ISO 21415-1:2006), and the series addresses different accepted methods for determining wet gluten in wheat and wheat products.

Q: What are the key keywords?

A: Wet gluten, gluten index, wheat flour, mechanical determination, Glutomatic, sample preparation, precision, ISO 21415-2.