SIST EN ISO 21415-4:2007 PDF

Name: SIST EN ISO 21415-4:2007 — Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
SKU: SIST EN ISO 21415-4:2007
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Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)

Название (английский):

SIST EN ISO 21415-4:2007

Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 12
Дата публикации:: 22 июня 2007 г.
ICS:: 67.060
Технический комитет:: KŽP - Agricultural food products

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Описание (английский):

ISO 21415-4:2006 specifies a rapid method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21415-2. The method can also be used to determine the moisture content of the wet gluten.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

SIST EN ISO 21415-4:2007 specifies a rapid method for the determination of dry gluten content in wheat and wheat flour. This European Standard, developed by CEN and based on ISO 21415-4:2006, enables laboratories and food producers to efficiently quantify dry gluten by drying a sample of wet gluten using electrically heated drying plates. The method supports precise quality control and compliance with international requirements for cereal and flour analysis. Additionally, it provides a means to determine the moisture content of wet gluten, which is essential for monitoring properties relevant to baking and food production.

Key Topics

Scope

Applies to wheat and wheat flour
Focuses on the rapid drying method for measuring dry gluten, obtained via manual or mechanical means as detailed in ISO 21415-1 or ISO 21415-2
Allows for the determination of both dry gluten content and moisture content in wet gluten

Definitions

Wet gluten: The hydrated, visco-elastic protein fraction in wheat and wheat flour
Dry gluten: The residue remaining after water is removed from wet gluten using specified drying conditions

Apparatus

Electrically heated drying plates (150 °C to 200 °C), coated for anti-adhesion, are required to perform the rapid drying process
Analytical balance capable of weighing to 0.01 g accuracy

Precision and Repeatability

Method provides robust repeatability and reproducibility for both manual and mechanical wet gluten preparation methods
Results from interlaboratory tests demonstrate the suitability of the standard for quality control across different laboratories and operators

Applications

Quality Assurance in Wheat and Flour Processing

Enables milling and baking industries to consistently monitor gluten content, which is a critical indicator of flour strength and baking performance
Helps ensure the uniformity of flour batches, supporting product specification and customer requirements

Research and Development

Provides a standardized approach for analyzing protein fractions during wheat breeding, research, and new product development
Facilitates comparison of results across institutions and geographic regions

Regulatory Compliance

Supports food producers in meeting international and European regulatory standards for wheat products
Useful for trade, import, and export documentation where standardized gluten content reporting is required

Process Optimization

Assists technical staff and quality managers in identifying trends, optimizing milling conditions, and troubleshooting issues related to dough performance

Related Standards

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

ISO 21415-2: Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means

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

ISO 712: Cereals and cereal products - Determination of moisture content - Routine reference method

By adhering to SIST EN ISO 21415-4:2007, organizations in the cereals and milling sector can achieve more reliable, efficient, and internationally recognized methods for gluten content analysis, supporting the production of consistently high-quality wheat and wheat flour products. Use of this standard enhances laboratory efficiency and underpins global trade in wheat-based ingredients.

SIST EN ISO 21415-4:2007 PDF

Abstract

Похожие стандарты

Overview

Key Topics

Applications

Related Standards

Технические детали

ISO 21415-4:2006

Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid dryin…

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 21415-3:2007

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

SIST EN ISO 712-2:2024

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