ISO 21415-2:2015 小麦および小麦粉—グルテン含有量—パート2：機械的手段による湿ったグルテンおよびグルテン指数の決定 | ページ 2

Foreword

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The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses.

This second edition of ISO 21415-2 cancels and replaces the first edition (ISO 21415-2-2006) 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
• 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

Introduction

The alternative techniques specified in this part of ISO 21415 and in ISO 21415-1 for isolation of wet gluten (i.e. manual extraction and mechanical extraction) do not generally yield equivalent results. The reason for this is that for full development of the gluten structure the dough needs to be allowed to rest. Hence, the result obtained by manual extraction is usually greater than that obtained by mechanical extraction, especially in the case of wheat with high gluten content. Therefore, the test report should always state the technique used.

1 Scope

This part of ISO 21415 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.

2 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

Bibliography