EN ISO 21415-4:2007 PDF

Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)

Название (английский):

EN ISO 21415-4:2007

Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 12
Дата публикации:: 21 марта 2007 г.
Издание:: CEN EN 21415 edition 1 version 1
ICS:: 67.060

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Описание (английский):

ISO 21415-4:2006 specifies a rapid method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21415-2. The method can also be used to determine the moisture content of the wet gluten.

Технические детали

Технический комитет: CEN/TC 338 - Cereal and cereal products
SKU: EN ISO 21415-4:2007

Abstract

Overview

EN ISO 21415-4:2007 specifies a rapid method for the determination of dry gluten content in wheat and wheat flour. This European Standard, developed by CEN and based on ISO 21415-4:2006, enables laboratories and food producers to efficiently quantify dry gluten by drying a sample of wet gluten using electrically heated drying plates. The method supports precise quality control and compliance with international requirements for cereal and flour analysis. Additionally, it provides a means to determine the moisture content of wet gluten, which is essential for monitoring properties relevant to baking and food production.

Key Topics

Scope
- Applies to wheat and wheat flour
- Focuses on the rapid drying method for measuring dry gluten, obtained via manual or mechanical means as detailed in ISO 21415-1 or ISO 21415-2
- Allows for the determination of both dry gluten content and moisture content in wet gluten
Definitions
- Wet gluten: The hydrated, visco-elastic protein fraction in wheat and wheat flour
- Dry gluten: The residue remaining after water is removed from wet gluten using specified drying conditions
Apparatus
- Electrically heated drying plates (150 °C to 200 °C), coated for anti-adhesion, are required to perform the rapid drying process
- Analytical balance capable of weighing to 0.01 g accuracy
Precision and Repeatability
- Method provides robust repeatability and reproducibility for both manual and mechanical wet gluten preparation methods
- Results from interlaboratory tests demonstrate the suitability of the standard for quality control across different laboratories and operators

Applications

Quality Assurance in Wheat and Flour Processing
- Enables milling and baking industries to consistently monitor gluten content, which is a critical indicator of flour strength and baking performance
- Helps ensure the uniformity of flour batches, supporting product specification and customer requirements
Research and Development
- Provides a standardized approach for analyzing protein fractions during wheat breeding, research, and new product development
- Facilitates comparison of results across institutions and geographic regions
Regulatory Compliance
- Supports food producers in meeting international and European regulatory standards for wheat products
- Useful for trade, import, and export documentation where standardized gluten content reporting is required
Process Optimization
- Assists technical staff and quality managers in identifying trends, optimizing milling conditions, and troubleshooting issues related to dough performance

Related Standards

ISO 21415-1: Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
ISO 21415-2: Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
ISO 21415-3: Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
ISO 712: Cereals and cereal products - Determination of moisture content - Routine reference method

By adhering to EN ISO 21415-4:2007, organizations in the cereals and milling sector can achieve more reliable, efficient, and internationally recognized methods for gluten content analysis, supporting the production of consistently high-quality wheat and wheat flour products. Use of this standard enhances laboratory efficiency and underpins global trade in wheat-based ingredients.

Overview

Key Topics

Scope
- Applies to wheat and wheat flour
- Focuses on the rapid drying method for measuring dry gluten, obtained via manual or mechanical means as detailed in ISO 21415-1 or ISO 21415-2
- Allows for the determination of both dry gluten content and moisture content in wet gluten
Definitions
- Wet gluten: The hydrated, visco-elastic protein fraction in wheat and wheat flour
- Dry gluten: The residue remaining after water is removed from wet gluten using specified drying conditions
Apparatus
- Electrically heated drying plates (150 °C to 200 °C), coated for anti-adhesion, are required to perform the rapid drying process
- Analytical balance capable of weighing to 0.01 g accuracy
Precision and Repeatability
- Method provides robust repeatability and reproducibility for both manual and mechanical wet gluten preparation methods
- Results from interlaboratory tests demonstrate the suitability of the standard for quality control across different laboratories and operators

Applications

Quality Assurance in Wheat and Flour Processing
- Enables milling and baking industries to consistently monitor gluten content, which is a critical indicator of flour strength and baking performance
- Helps ensure the uniformity of flour batches, supporting product specification and customer requirements
Research and Development
- Provides a standardized approach for analyzing protein fractions during wheat breeding, research, and new product development
- Facilitates comparison of results across institutions and geographic regions
Regulatory Compliance
- Supports food producers in meeting international and European regulatory standards for wheat products
- Useful for trade, import, and export documentation where standardized gluten content reporting is required
Process Optimization
- Assists technical staff and quality managers in identifying trends, optimizing milling conditions, and troubleshooting issues related to dough performance

Related Standards

ISO 21415-1: Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
ISO 21415-2: Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
ISO 21415-3: Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
ISO 712: Cereals and cereal products - Determination of moisture content - Routine reference method

EN ISO 21415-4:2007 PDF

Технические детали

Abstract

Overview

Key Topics

Applications

Related Standards

Похожие стандарты

Abstract

Overview

Key Topics

Applications

Related Standards

Похожие стандарты

Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid dryin…

Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:…

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