International Standard
ISO 21415-2:2026
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
Reference number
ISO 21415-2:2026
Edition 3
2026-05
© ISO 2026
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Published (Edition 3, 2026)

ISO 21415-2:2026

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Format
CHF 159
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Abstract

This document 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 document is directly applicable to flours. It is also applicable to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.

NOTE            This document is related to ICC 137/1[7], ICC 155[8] and AACC Method 38-12.02[9].

General information

  • Status
     : Published
    Publication date
     : 2026-05
    Stage
    : International Standard published [60.60]
  • Edition
     : 3
    Number of pages
     : 29
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
  • RSS updates

Life cycle

Sustainable Development Goals

This standard contributes to the following Sustainable Development Goals

3
Good Health and Well-being
12
Responsible Consumption and Production

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