EN ISO 21415-1:2007 PDF

Name: EN ISO 21415-1:2007 — Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
SKU: EN ISO 21415-1:2007
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Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)

Название (английский):

EN ISO 21415-1:2007

Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 16
Дата публикации:: 21 марта 2007 г.
Издание:: CEN EN 21415 edition 1 version 1
ICS:: 67.060

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Описание (английский):

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.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

EN ISO 21415-1:2007 (identical to ISO 21415-1:2006) defines a manual washing‑out method for determining the wet gluten content of wheat and wheat flour (Triticum aestivum L. and Triticum durum Desf.). The method is directly applicable to wheat flour and can be applied to semolina and ground wheat provided the particle size distribution meets the specification given in the standard (Annex B). This European Standard was adopted by CEN and is part of the ISO 21415 series on gluten content.

Key topics and technical requirements

Principle: Prepare a dough from a measured test portion and 20 g/L sodium chloride solution; allow the dough to rest so gluten structure develops; separate wet gluten by manual washing and remove excess solution; weigh the wet gluten residue.

Test portion & dosing: Typical test portion ~24 g; add ~12 ml sodium chloride solution dropwise; dough preparation should not exceed 3 minutes.

Resting time: Dough is covered and left to rest for 30 minutes to allow gluten development (important for reproducible results).

Washing procedure: Manual hand‑washing over a gauze frame using NaCl solution; specified flow rate example: 750 ml per 8 min during washing (standard details methods for starch detection using Lugol’s reagent).

Reagents & apparatus: Uses analytical reagents (20 g/L NaCl, Lugol’s iodine solution) and typical lab apparatus (mortar/vessel, burette, balance to 0.01 g, gluten press, gauze, small‑scale mill for sample preparation).

Precision and reporting: Standard includes sections on repeatability, reproducibility, sampling, calculation and test reporting. The report should note the technique used (manual washing vs mechanical), since methods may yield different values.

Scope limits: Applicable to flour directly; semolina and ground wheat only if particle size distribution meets Table B.1.

Applications

Routine gluten content testing in flour mills, quality control laboratories, cereal research institutes and food testing labs.

Compliance testing for product labeling, baking performance assessment, and raw material specification (wheat, semolina, re‑ground samples).

Comparative evaluation against mechanical methods (ISO 21415‑2) and conversion to dry gluten results (ISO 21415‑3/4).

Related standards

ISO 21415 series (Part 2: mechanical method; Parts 3–4: dry gluten determination)

ISO 712 (moisture content of cereals and cereal products)

ISO 6644 / ISO 13690 (recommended sampling methods)

Keywords: EN ISO 21415-1:2007, ISO 21415-1:2006, wet gluten, wheat flour, gluten content determination, manual washing method, semolina testing, ground wheat.

EN ISO 21415-1:2007 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications

Who should use it

Related standards

Технические детали

ISO 21415-1:2006

Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method

SIST EN ISO 21415-1:2007

Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:…

ISO 21415-2:2006

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means

SIST EN ISO 712-2:2024

Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 7…

ISO 6644:1981

Cereals and milled cereal products — Automatic sampling by mechanical means

BS EN ISO 13690:2007

Cereals, pulses and milled products. Sampling of static batches