SIST EN ISO 21415-2:2026

Overview

SIST EN ISO 21415-2:2026 – Wheat and Wheat Flour – Gluten Content – Part 2: Determination of Wet Gluten and Gluten Index by Mechanical Means provides a standardized method for determining the wet gluten content and gluten index in wheat flour and ground wheat using mechanical devices. This standard is essential for food laboratories, grain testing centers, and quality control environments, ensuring consistency and comparability of results across the international wheat and milling industries.

The standard is specifically applicable to flours produced from Triticum aestivum L. (common wheat) and Triticum durum Desf. (durum wheat). It may also be applied to whole wheat after grinding, provided the particle size matches the required specification.

Key Topics

• Wet Gluten Determination: Outlines procedures for quantifying the content of wet gluten in wheat flour and ground wheat samples using mechanical separation, typically involving automatic gluten separation units.
• Gluten Index Measurement: Describes the process of centrifuging the separated gluten to assess its physical properties, where the proportion of gluten retained on a specific sieve correlates to gluten strength.
• Sample Preparation: Includes guidance on homogenizing test samples and achieving the correct particle size distribution, which is critical for accurate measurements.
• Precision and Repeatability: Specifies standards for repeatability and reproducibility, supporting reliable results across multiple laboratories and operators.
• Reporting Requirements: Details the necessary information for test reporting to maintain transparency, traceability, and alignment with international best practices.

Applications

This ISO standard is widely used in various sectors:

• Flour and Grain Milling Industries: For routine quality control, product development, and specification compliance.
• Food Testing Laboratories: Enabling standardized comparison of wheat flours and ground wheat samples, supporting claims on gluten content and strength.
• Regulatory Compliance: Provides a traceable method accepted in trade and regulatory frameworks when referencing wheat and flour characteristics.
• Research and Product Development: Used in scientific studies and by R&D teams to ensure consistency when evaluating wheat varieties or processing methods.
• International Trade: Harmonizes testing protocols for wheat and wheat flour between countries, facilitating fair trading practices and mutual quality assurance.

Related Standards

SIST EN ISO 21415-2:2026 is closely linked to several internationally recognized methods and standards:

• ISO 21415 Series:

  • Part 1: Determination of wet gluten by manual method
  • Part 3: Determination of dry gluten from wet gluten (oven-drying)
  • Part 4: Determination of dry gluten from wet gluten by rapid drying

• ICC Methods:

  • ICC 137/1: Standard for wet gluten determination
  • ICC 155: Standard for gluten index measurement

• AACC International:

  • AACC Method 38-12.02: Wet gluten and gluten index analysis for wheat and wheat flour

• ISO 24333: Relevant for recommended sampling procedures to obtain representative and uncontaminated samples.

These related standards ensure that laboratories and milling operations can align methodologies, compare results confidently, and meet the requirements of buyers, sellers, and regulatory authorities globally.

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