ISO INTERNATIONAL STANDARD 21415-1 First edition 2006-05-01 Wheat and wheat flour Gluten content - Part 1: Determination of wet gluten by a manual method Bleetfarinesdeble-Teneurengluten- Partie 1:Determination dugluten humideparune methode manuelle Reference number ISO 21415-1:2006(E) @ISO2006 ISO21415-1:2006(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. @ISO2006 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, Iso's member body in the country of the requester. ISO copyright office Case postale 56 : CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland ISO21415-1:2006(E) Contents Page Foreword Introduction 1 Scope 2 Normativereferences 3 Terms and definitions. 4 Principle. 5 Reagents 6 Apparatus 7 Sampling. 8 Preparation oftest sample.. 9 Procedure 9.1 General. 9.2 Test portion ... 9.3 Doughpreparationand leaving ittorest. 9.4 Washing out .... 9.5 Removal ofexcesswashingsolution. 9.6 Determination of the mass of thewetgluten.. 9.7 Number of determinations.... 10 Calculation and expression of results... 11 Precision... 11.1 Interlaboratorytests 11.2 11.3 Reproducibility 12 Test report AnnexA(normative)Glutenpress AnnexB(normative)Preparation of groundwheat. AnnexC(informative)Results of an interlaboratory test. Bibliography . ISO 21415-1:2006(E) 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 non-governmental, in liaison with IsO, also take part in the work. iso collaborates closely with the International ElectrotechnicalCommission (IEC)onallmattersofelectrotechnicalstandardization International Standards are drafted in accordance with the rules given in the ISO/lEC Directives, Part 2. The main task of technical committees is to prepare International Standards.Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of paten rights. IsO shall not be held responsible for identifying any or all such patent rights. ISO21415-1wasprepared byTechnicalCommittee ISO/TC34, Food products, Subcommittee SC 4, Cereals andpulses. This first edition of IsO 21415-1,together with IsO21415-2 (to be published),cancels and replaces ISO 5531:1978, which has been technically revised. Iso 21415 consists of the following parts, under the general title Wheat and wheat flour - Gluten content: Part1:Determinationofwetglutenbyamanualmethod Part2:Determinationofwetglutenbymechanicalmeans Part3:Determinationofdryglutenfromwetglutenbyanovendryingmethod Part 4: Determination of dry gluten from wet gluten by a rapid drying method ISO21415-1:2006(E) Introduction gluten (i.e. washing out by hand and mechanical washing out) do not usually give equivalent results. The the result obtained by hand washing is usually higher than that obtained by mechanical washing,