British Standards Institution

Source:: ISO
Committee:: AW/4 - Cereals and pulses
Categories:: Cereals, pulses and derived products
Comment period start date:: 24/07/2025
Comment period end date:: 16/09/2025
Number of comments:: 0

Comment by:

16th Sep

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.

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Please email further comments to: debbie.stead@bsigroup.com

Standard timeline

1. Proposal (Complete)

Proposal start date:

2. Draft (Complete)

Draft start date:

19/05/2025

3. Public Comments

Public Comments start date:

24/07/2025

Public Comments end date:

16/09/2025

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Standards Development

BS EN ISO 21415-2 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means

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