SIST EN ISO 21415-3:2007 PDF

Name: SIST EN ISO 21415-3:2007 — Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
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Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)

Название (английский):

SIST EN ISO 21415-3:2007

Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 12
Дата публикации:: 2 июля 2007 г.
ICS:: 67.060
Технический комитет:: KŽP - Agricultural food products

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Описание (английский):

ISO 21415-3:2006 specifies a method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21514-2. In this method, dry gluten is obtained from wet gluten by drying in an oven. The method can also be used to determine the moisture content of the wet gluten.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

EN ISO 21415-3:2007 (ISO 21415-3:2006) specifies a laboratory method for determining dry gluten content by drying a ball of wet gluten in an oven. Adopted by CEN as EN ISO 21415-3:2007, this standard is part of the ISO 21415 series on wheat and wheat flour - gluten content and is intended for routine quality control and testing in cereal and flour laboratories. The method can also be used to determine the moisture content of wet gluten.

Key topics and requirements

Scope: Converts wet gluten (obtained according to ISO 21415-1 or ISO 21415-2) to dry gluten by oven drying and expresses results as percent of the original sample.

Apparatus: Typical lab equipment including scalpel/knife, metal or glass plate (5 cm × 5 cm), oven controllable at 130 °C ± 2 °C, desiccator with desiccant, and a balance accurate to 0.01 g.

Procedure essentials:

Weigh plate and wet gluten (to 0.01 g).
Dry in oven at 130 °C: initial 2 h, make several deep incisions, then continue for another 4 h (total 6 h).
Cool in a desiccator, reweigh and calculate dry gluten and water content.

Calculations: Dry gluten content is reported as a mass fraction (%) of the original flour/sample. The method also includes formulae to correct results on a dry-matter basis and to calculate water content of the wet gluten.

Precision:

Repeatability: typical limit r ≈ 0.6 g/100 g (two single tests in same lab).
Reproducibility: R ≈ 3.1 g/100 g (starting from manual wet gluten) or R ≈ 2.3 g/100 g (starting from mechanical wet gluten).
Precision results are supported by an interlaboratory study cited in the standard.

Applications and users

Who uses it: cereal and flour testing laboratories, milling and baking industry QC teams, ingredient suppliers, research labs, regulatory and conformity assessment bodies.

Practical uses:

Quantifying gluten for product specification, quality grading and process control.
Supporting labeling and regulatory compliance where gluten content or gluten-related moisture data are required.
Correlating wet-gluten measurements (from ISO 21415-1/2) with dry gluten for formulation and ingredient management.
Determining moisture content of wet gluten as part of ingredient quality checks.

Related standards

ISO 21415-1 - Determination of wet gluten by a manual method

ISO 21415-2 - Determination of wet gluten by mechanical means

ISO 21415-4 - Rapid drying method for dry gluten determination

ISO 712 - Determination of moisture in cereal products (referenced for dry-matter correction)

ISO 5725 - Precision of measurement methods (interlaboratory/statistics)

Keywords: EN ISO 21415-3:2007, ISO 21415-3:2006, dry gluten, wet gluten, oven drying method, wheat, wheat flour, gluten content, moisture content, CEN, laboratory method.

SIST EN ISO 21415-3:2007 PDF

Abstract

Похожие стандарты

Overview

Key topics and requirements

Applications and users

Related standards

Технические детали

ISO 21415-3:2006

Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven dryin…

SIST EN ISO 21415-1:2007

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ISO 21415-2:2006

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

SIST EN ISO 21415-4:2007

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SIST EN ISO 712-2:2024

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ISO 5725-6:1994/Cor 1:2001

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