ISO INTERNATIONAL STANDARD 21415-3 First edition 2006-05-01 Wheat and wheat flour Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method Ble et farinesdeblé-Teneur engluten- Partie 3:Determination dugluten seca partirdu gluten humidepar une methodede séchage enétuve Reference number ISO 21415-3:2006(E) @ISO 2006 Copyright Intemational Organization for Standardization vithout license from IHS Not for Resale ISO21415-3:2006(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 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-1211Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ ISo 2006All rights reserved without license from IHS Not for Resale ISO21415-3:2006(E) Contents Page Foreword. IV 1 Scope 2 Normative reference 3 Termsanddefinitions 4 Principle.. 5 Apparatus 6 Procedure. 6.1 Testportion. 6.2 Determination 7 Calculationandexpressionof results. 7.1 Calculation of thedry gluten content 7.2 Calculation of water content of the wet gluten.. 8 Precision.... 8.1 Interlaboratorytests 8.2 Repeatability 8.3 Reproducibility 9 Test report Annex A (informative)Results of an interlaboratory test. Bibliography ii Copyraght Intemaltinal Oorganization fcorstandardalon'ghts reserved ense from IHS Not for Resale ISO21415-3:2006(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (isOmemberbodies).TheworkofpreparingInternationalStandardsisnormallycarriedoutthroughISo technical committees.Eachmemberbodyinterestedinasubjectforwhichatechnical committeehasbeen non-governmental, in liaison with IsO, also take part in the work. Iso collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. adoptedbythetechnical committees arecirculatedtothememberbodiesfor voting.Publicationas 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 patent rights. IsO shall not be held responsible for identifying any or all such patent rights. ISO 21415-3 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals andpulses. This first edition of ISO 21415-3, together with IsO 21415-4:2006, cancels and replaces IsO 6645:1981, which has been technically revised. 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 Part2:Determinationofwetglutenbymechanicalmeans Part 3: Determination of dry gluten from wet gluten by an oven drying method Part 4: Determination of dry gluten from wet gluten by a rapid drying method ISO 2006 - All rights reserved al Organization for Standardization Not for Resale INTERNATIONALSTANDARD ISO21415-3:2006(E) Wheat and wheat flourGluten content- Part 3: method Scope This part of Iso 21415 specifies a method for the determination of the dry gluten content from wet gl