prEN ISO 21415-2
(Main)Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025)
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025)
ISO 21415-2:2015 specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flours. It also applies to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.
Weizen und Weizenmehl - Glutengehalt - Teil 2: Bestimmung von Feuchtgluten und Glutenindex durch mechanische Verfahren (ISO/DIS 21415‑2:2025)
Blé et farines de blé - Teneur en gluten - Partie 2: Détermination du gluten humide et du gluten index par des moyens mécaniques (ISO/DIS 21415-2:2025)
ISO 21415-2:2015 spécifie une méthode de détermination de la teneur en gluten humide et du gluten index des farines de blé (Triticum aestivum L. et Triticum durum Desf.) par des moyens mécaniques. Cette méthode est directement applicable aux farines. Elle s'applique également au blé tendre et au blé dur après broyage, si leur granulométrie particulière satisfait aux spécifications données dans le Tableau B.1.
Pšenica in pšenična moka - Vsebnost glutena - 2. del: Določevanje mokrega glutena in indeksa glutena na mehanski način (ISO/DIS 21415-2:2025)
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Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2025
Pšenica in pšenična moka - Vsebnost glutena - 2. del: Določevanje mokrega
glutena in indeksa glutena na mehanski način (ISO/DIS 21415-2:2025)
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten
index by mechanical means (ISO/DIS 21415-2:2025)
Weizen und Weizenmehl - Glutengehalt - Teil 2: Bestimmung von Feuchtgluten und
Glutenindex durch mechanische Verfahren (ISO/DIS 21415-2:2025)
Blé et farines de blé - Teneur en gluten - Partie 2: Détermination du gluten humide et du
gluten index par des moyens mécaniques (ISO/DIS 21415-2:2025)
Ta slovenski standard je istoveten z: prEN ISO 21415-2
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
DRAFT
International
Standard
ISO/DIS 21415-2
ISO/TC 34/SC 4
Wheat and wheat flour — Gluten
Secretariat: SAC
content —
Voting begins on:
Part 2: 2025-07-24
Determination of wet gluten and
Voting terminates on:
2025-10-16
gluten index by mechanical means
Blé et farines de blé — Teneur en gluten —
Partie 2: Détermination du gluten humide et du gluten index par
des moyens mécaniques
ICS: 67.060
THIS DOCUMENT IS A DRAFT CIRCULATED
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Reference number
ISO/DIS 21415-2:2025(en)
DRAFT
ISO/DIS 21415-2:2025(en)
International
Standard
ISO/DIS 21415-2
ISO/TC 34/SC 4
Wheat and wheat flour — Gluten
Secretariat: SAC
content —
Voting begins on:
Part 2:
Determination of wet gluten and
Voting terminates on:
gluten index by mechanical means
Blé et farines de blé — Teneur en gluten —
Partie 2: Détermination du gluten humide et du gluten index par
des moyens mécaniques
ICS: 67.060
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
© ISO 2025
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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Published in Switzerland Reference number
ISO/DIS 21415-2:2025(en)
ii
ISO/DIS 21415-2:2025(en)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Terms and definitions . 1
3 Principle . 1
4 Reagents . 1
5 Apparatus . 2
6 Sampling . 3
7 Preparation of test sample . 3
8 Procedure . 3
8.1 General .3
8.2 Testing .3
8.3 Paste preparation.3
8.4 Paste washing .4
8.4.1 Detection of starch .4
8.4.2 Flour .4
8.4.3 Ground wheat .4
8.4.4 Special case .4
8.5 Spinning and weighing the wet gluten .4
8.6 Determining the gluten index .5
8.7 Number of measurements .5
9 Calculations and record of results . 5
10 Precision . 5
10.1 Interlaboratory tests .5
10.2 Repeatability .6
10.3 Reproducibility . .6
10.4 Critical difference .7
10.4.1 Comparison of two sets of measurements in the same laboratory .7
10.4.2 Comparison of two sets of measurements in two laboratories .8
11 Test report . 8
Annex A (informative) Washing chamber and mill of the Glutomatic unit and centrifuge. 9
Annex B (normative) Preparation of ground wheat .12
Annex C (informative) Results of interlaboratory tests .13
Annex D (informative) Interlaboratory and proficiency test data for commercial flours and
wheats . 17
Bibliography .25
iii
ISO/DIS 21415-2:2025(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
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with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types
of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent
rights identified during the development of the document will be in the Introduction and/or on the ISO list of
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Any trade name used in this document is information given for the convenience of users and does not
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For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment,
as well as information about ISO's adherence to the WTO principles in the Technical Barriers to Trade (TBT)
see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses.
This third edition of ISO 21415-2 cancels and replaces the second edition (ISO 21415-2:2015). It has
been technically revised by adding reproducibility requirements (see 10.3) in accordance with practical
observations in proficiency tests (see Annex D).
ISO 21415 consists of the following parts, under the general title Wheat and wheat flour — Gluten content:
— Part 1: Determination of wet gluten by a manual method
— Part 2: Determination of wet gluten and gluten index by mechanical means
— Part 3: Determination of dry gluten from wet gluten by using an oven-drying method
— Part 4: Determination of dry gluten from wet gluten by a rapid drying method
iv
ISO/DIS 21415-2:2025(en)
Introduction
The alternative techniques specified in this part of ISO 21415 and in ISO 21415-1 for isolatio
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