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gluten in flour

gluten in flour, Total:400 items.

In the international standard classification, gluten in flour involves: Cereals, pulses and derived products, Food products in general, Fruits. Vegetables, Processes in the food industry, Sugar. Sugar products. Starch, Iron and steel products, Structures of buildings, Paper products, General methods of tests and analysis for food products, Products of the chemical industry, Plant and equipment for the food industry, Animal feeding stuffs, Machine tool systems, Wood-based panels, Non-ferrous metals, Meat, meat products and other animal produce, Paints and varnishes, Valves, Surface treatment and coating, Particle size analysis. Sieving, Water quality, Agricultural machines, implements and equipment, Construction materials, Farming and forestry, Shipbuilding and marine structures in general, Technical drawings, Sensory analysis.

Korean Agency for Technology and Standards (KATS), gluten in flour

• KS H ISO 21415-4:2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
• KS H ISO 21415-3:2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
• KS H ISO 21415-2:2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
• KS H ISO 5531:2007 Wheat flour－Determination of wet gluten
• KS H ISO 6645:2007 Wheat flour－Determination of dry gluten
• KS H ISO 5531:2004 Wheat flour－Determination of wet gluten
• KS H ISO 6645:2004 Wheat flour－Determination of dry gluten
• KS H ISO 21415-1:2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
• KS H ISO 7495:2007 Wheat flour－Determination of wet glutencontent by mechenical means
• KS H ISO 7495:2004 Wheat flour－Determination of wet glutencontent by mechenical means
• KS H 2012-2012 Wheat flours
• KS H 2012-2013 Wheat flours
• KS H 2012-1986 Wheat flours
• KS H 2012-2018 Wheat flours
• KS F 4415-1993
• KS D ISO 6935-1:2009 Steel for the reinforcement of concrete-Part 1:Plain bars
• KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
• KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
• KS V 17602-2016(2021) Metal valves for use in flanged pipe — Face-to-face and centre-to-face dimensions
• KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis
• KS M ISO 4324:2007 Surface active agents-Powders and granules-Measurement of the angle of repose
• KS M ISO 4324:2013 Surface N agents-Powders and granules-Measurement of the angle of repose
• KS F 3217-2021 Standard specification for starch adhesives for wall paper and wall coverings

KR-KS, gluten in flour

• KS H ISO 21415-4-2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
• KS H ISO 21415-3-2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
• KS H ISO 21415-2-2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
• KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
• KS H ISO 6645-2004 Wheat flour－Determination of dry gluten
• KS H ISO 21415-1-2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
• KS H ISO 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical means

British Standards Institution (BSI), gluten in flour

• BS EN ISO 21415-2:2015 Wheat and wheat flour. Gluten content. Determination of wet gluten and gluten index by mechanical means
• BS EN ISO 21415-2:2008 Wheat and wheat flour. Gluten content. Determination of wet gluten by mechanical means
• BS EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• BS EN ISO 27971:2015 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• BS EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
• BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
• BS 4317-29:1993 Methods of test for cereals and pulses - Determination of impurities of animal origin in wheat flour and durum wheat semolina
• BS 4317-25:1990 Methods of test for cereals and pulses - Determination of wet gluten content in wheat flour by mechanical means
• BS ISO 5752:2021 Metal valves for use in flanged pipe systems. Face-to-face and centre-to-face dimensions
• BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method

Association Francaise de Normalisation, gluten in flour

• NF V03-730-4*NF EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4 : determination of dry gluten content from wet gluten by a rapid drying method.
• NF EN ISO 21415-4:2007 Blé et farines de blé - Teneur en gluten - Partie 4 : détermination du gluten sec à partir du gluten humide par une méthode de séchage rapide
• NF V03-730-3*NF EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3 : determination of dry gluten from wet gluten by an oven drying method.
• NF EN ISO 21415-3:2007 Blé et farines de blé - Teneur en gluten - Partie 3 : détermination du gluten sec à partir du gluten humide par une méthode de séchage en étuve
• NF EN ISO 21415-2:2015 Blé et farines de blé - Teneur en gluten - Partie 2 : détermination du gluten humide et du gluten index par des moyens mécaniques
• NF V03-730-2*NF EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten and gluten index by mechanical means
• NF EN ISO 21415-1:2007 Blé et farines de blé - Teneur en gluten - Partie 1 : détermination du gluten humide par une méthode manuelle
• NF V03-730-1*NF EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method
• NF V03-730-2:2008 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten by mechanical means.
• NF V03-170:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology.
• NF V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.
• NF A35-015:1996 Concrete reinforcing steels. Weldable round bars.
• NF V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
• NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
• NF A35-015/A1:2022 Reinforcing steel - Weldable smooth steel - Bars and coils
• NF V03-710*NF EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
• NF EN 14958/IN1:2009 Machines pour les produits alimentaires - Machines pour la mouture et la transformation de farines et de semoule - Prescriptions relatives à la sécurité et à l'hygiène
• NF EN 14958+A1:2009 Machines pour les produits alimentaires - Machines pour la mouture et la transformation de farines et de semoules - Prescriptions relatives à la sécurité et à l'hygiène
• NF A91-460:1977 SURFACE TREATMENTS. SHERARDIZED COATINGS ON IRON AND STEEL (SHERARDIZATION).
• NF T73-428*NF EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
• NF U65-080*NF EN 14958+A1:2009 Food processing equipment - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
• NF ISO 10376:2011 Pâtes - Détermination de la fraction massique des fines
• NF EN 15647:2009 Agents de surface - Détermination des forces de dispersion des surfactants sur la poudre
• NF V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
• NF EN ISO 17715:2015 Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage de l'endommagement de l'amidon

German Institute for Standardization, gluten in flour

• DIN EN ISO 21415-3:2007-06 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
• DIN EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
• DIN EN ISO 21415-4:2007-07 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
• DIN EN ISO 21415-2:2016-03 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015); German version EN ISO 21415-2:2015
• DIN EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
• DIN EN ISO 21415-1:2007-07 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
• DIN EN ISO 21415-2:2016 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015); German version EN ISO 21415-2:2015
• DIN CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology; German version CEN/TS 15731:2008
• DIN EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2008); English version of DIN EN ISO 27971:200
• DIN EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder; English version of DIN EN 15647:2009-04
• DIN EN ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2015); German version EN ISO 27971:2015
• DIN 10352:1967 Determination of ash of flour
• DIN 68792:2016 Large area shuttering panels of veneer plywood for concrete and reinforced concrete
• DIN 68792:1979 Large area shuttering panels of veneer plywood for concrete and reinforced concrete
• DIN EN 14958:2010-10 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements; German version EN 14958:2006+A1:2009
• DIN EN 15647:2009-04 Surface active agents - Determination of the dispersing effect of surfactants on powder; German version EN 15647:2009
• DIN EN ISO 17715:2015-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014 / Note: To be replaced by DIN EN ISO 17715 (2022-03).

European Committee for Standardization (CEN), gluten in flour

• EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
• EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means
• EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
• 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)
• EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• EN ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
• EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

IN-BIS, gluten in flour

• IS 8162-1976
• IS 3984-1967
• IS 3838-1966
• IS 3966-1967
• IS 1485-1976
• IS 7464-1974
• IS 8574-1977
• IS 4782-1968

CZ-CSN, gluten in flour

• CSN ISO 5531:1993 Wheat flour. Determination of wet gluten
• CSN 56 1021-1975 First-class flour bread
• CSN ON 13 0625-1964
• CSN 56 0630-1973 Soft wheat flour
• CSN ON 56 0632-1963
• CSN ON 56 0634-1963
• CSN ON 56 0627-1963
• CSN ON 56 0635-1963
• CSN 68 1512-1978 Cosmetic products. Face and body powders. Common provisions
• CSN 46 1011 Cast.9-1988 Testing of cereals, legumes and oil-bearing crops. Cereal testing. Gluten test. Determination of gluten ductility and swelling capacity
• CSN ON 56 0652-1963
• CSN ON 56 0653-1963
• CSN ON 56 0651-1963
• CSN ON 52 0973-1968
• CSN ON 56 0650-1963
• CSN ON 56 0629-1967
• CSN 44 2060-1989 Drafting of circular mining support of reinforced concrete panels
• CSN ON 56 0624-1967

Professional Standard - Grain, gluten in flour

• LS/T 6102-1995 Determination method of wet gluten quality of wheat flour gluten index method
• LS/T 3703-1995 Wheat Flour Gluten Tester
• LS/T 3201-1993 wheat flour for bread
• LS/T 3202-1993 wheat flour for noodles
• LS/T 3802-1988 Grain Packaging Flour Bag

Professional Standard - Agriculture, gluten in flour

• SB/T 10248-1995 Method for Determination of Wet Gluten Quality of Wheat Flour - Gluten Index Method
• SB/T 10249-1995 Wheat Flour Gluten Tester
• SB/T 10137-1993 wheat flour for noodles
• SB/T 10136-1993 wheat flour for bread
• GB 8665-1988 Grain Packaging Flour Bag
• NY 5301-2005 Pollution-free food wheat and flour
• NY/T 1512-2014 Green food.Uncooked processed food made of cereal
• NY/T 1512-2007 Green food.Uncooked processed food made of cereals

VN-TCVN, gluten in flour

• TCVN 1874-1995 Wheat flour.Determination of wet gluten
• TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method
• TCVN 1651-1-2008 Steel for the reinforcement of concrete.Part1:Plain bars

International Organization for Standardization (ISO), gluten in flour

• ISO 5531:1978 Wheat flour; Determination of wet gluten
• ISO 6645:1981 Wheat flour; Determination of dry gluten
• ISO 7495:1990 Wheat flour; determination of wet gluten content by mechanical means
• ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• ISO 6935-1:2007 Steel for the reinforcement of concrete - Part 1: Plain bars
• ISO 6935-1:1991 Steel for the reinforcement of concrete; part 1: plain bars
• ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
• ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
• ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
• ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, gluten in flour

• GB/T 14607-1993 Method for determination of dry gluten in flour
• GB/T 14608-1993 Method for determination of wet gluten in flour
• GB/T 5506.1-2008 Wheat and wheat flour.Gluten content.Part 1:Determination of wet gluten by manual method
• GB/T 5506.2-2008 Wheat and wheat flour.Gluten content.Part 2:Determination of wet gluten by mechanical means
• GB/T 5506.3-2008 Wheat and wheat flour.Gluten content.Part 3:Determination of dry gluten from wet gluten by an oven drying method
• GB/T 5506.4-2008 Wheat and wheat flour.Gluten content.Part 4:Determination of dry gluten form wet gluten by a rapid drying method
• GB/T 28120-2011 Paper sacks for flour
• GB 13122-1991 Hygienic specifications of flour milling factory
• GB/T 5506-1985 Inspection of grain and oilseeds--Methods for determination of gluten
• GB/T 14612-1993 Bread baking quality of wheat flour. Sponge dough method
• GB 2711-2014 National Food Safety Standard Gluten Products
• GB 16329-1996 Tolerance limits for deoxynivalenol in wheat, wheat flour, corn and corn flour
• GB/T 3173-1982 Determination of coating surface of aluminum powder on water
• GB 2711-1998 Hygienic standard for non-fermented bean products and gluten
• GB 2711-2003 Hygienic standard for non-fermented bean products and gluten
• GB/T 14612-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Sponge-dough method

Danish Standards Foundation, gluten in flour

• DS/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
• DS/EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
• DS/EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
• DS/EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
• DS/EN 14958+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
• DS/EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
• DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
• DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
• DS/EN ISO 5261:2000 Technical drawings - Simplified representation of bars and profile sections
• DS/ISO 5261:1996 Technical drawings - Simplified representation of bars and profile sections

PL-PKN, gluten in flour

• PN A74042-03-1993 Cereals and cereal products Determination of wet gluten by mechanical means Wheat flour
• PN A74021-1992 Cereal products. Wheat flour for alimentary pasta
• PN A74032-1986 Cereal producte Rye flour
• PN A74022-1991 Cereal products. Wheat flour
• PN A74020-1993 Cereal products. Macaroni common wheat flour
• PN BN 9131-15-1966
• PN A74036-1988 Cereal products Wheat grits
• PN BN 6145-06-1964
• PN A78515-1974 Mushroom products Mushroom edible flour
• PN H04930-01-1989 Metallic powders Determination of apparent density Prescription

GOSTR, gluten in flour

• GOST ISO 21415-2-2019 Wheat and wheat flour. Determination of gluten content. Part 2. Determination of wet gluten and gluten index by mechanical means

ES-UNE, gluten in flour

• UNE-EN ISO 21415-2:2016 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
• UNE 34902:2016 Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.

RU-GOST R, gluten in flour

• GOST R 51412-1999 Wheat flour. Determination of wet gluten content by mechanical means
• GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten
• GOST 28796-1990 Wheat flour. Determination of wet gluten
• GOST 28797-1990 Wheat flour. Determination of dry gluten
• GOST R 51415-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph
• GOST 31934-2012 Wheat gluten. Specifications
• GOST R 53511-2009 Wheat gluten. General specifications
• GOST 32196-2013 Gluten-free macaroni products. Enzyme immunoassay method for determination of gluten
• GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
• GOST R 52189-2003 Wheat flour. General specifications
• GOST R 54319-2011 Feeding flour. Specifications
• GOST 31491-2012 Macaroni soft wheat flour. Specifications
• GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
• GOST R 52809-2007 Rye bread flour. Sptcifications
• GOST 26574-2017 Wheat bakery flour. Specifications
• GOST 7045-2017 Rye bread flour. Specifications
• GOST 34142-2017 Flour triticale. Specifications
• GOST 26361-1984 Flour. Method for determination of whiteness
• GOST 26574-1985 Wheat bakery flour. Specifications
• GOST 7045-1990 Rye bread flour. Specifications
• GOST 20213-2015 Reinforced concrete roof trusses. Specifications
• GOST 27560-1987 Flour and bran. Method for determination of particle size
• GOST 26361-2013 Flour. Method for determination of whiteness
• GOST 30057-1993 Eastern flour sweets. Specifications
• GOST 12957-1967 Right side ribs for machine retaining devices. Design
• GOST 12958-1967 Left side ribs for machine retaining devices. Design and dimensions
• GOST 27669-1988 Wheat bread flour. Method for experimental laboratory breadmaking
• GOST 17681-1982 Flour of animal origin. Test methods
• GOST 27670-1988 Corn flour. Method for determination of fat
• GOST R 53495-2009 Flour for badys nutrition. Specification
• GOST 18271-1972 Ground wheat grist. Specifications
• GOST 9404-1988 Flour and bran. Method of moisture content determination
• GOST 27494-1987 Flour and bran. Methods for determination of ash content
• GOST 27495-1987 Flour. Method for determination of autolytic activity
• GOST 19804.4-1978 Reinforced concrete driven piles of square cross-section, without lateral reinforcement. Construction and dimensions
• GOST R 51414-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph
• GOST R 51404-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
• GOST 28042-2013 Reinforced concrete roofings slabs for industrial buildings. Specifications
• GOST R 56576-2015 Flour for pasta. Method for determination of yellow pigment
• GOST R 52378-2005 Instant (noodle) macaroni products. General specifications
• GOST 27168-1986 Flour for baby's nutrition. Specifications
• GOST 27842-1988 Wheat bread. Specifications
• GOST 28795-1990 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an alveograph
• GOST 19804.2-1979 Prestressed reinforced-concrete driven square piles. Structure and dimensions
• GOST R 52462-2005 Products bakery from wheat flour. General specifications
• GOST 27668-1988 Flour and bran. Acceptance and sampling methods
• GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin

Lithuanian Standards Office , gluten in flour

• LST 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)
• LST EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
• LST EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006)
• LST EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
• LST 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)
• LST 1481-2004 Rye flour
• LST 1133-2003/1K-2004 Wheat flour. General requirements
• LST 1133-2003 Wheat flour. General requirements
• LST 1522-2004 Wheat. Determination of wet gluten quantity and quality
• LST EN 14958-2006+A1-2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
• LST EN 15647-2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
• LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph
• LST EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)

AENOR, gluten in flour

• UNE-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)
• UNE-EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
• UNE-EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
• UNE 49106-1:1973 JUTE BAGS FOR 80 KG OF FLOUR
• UNE-ISO 7542:2010 Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.
• UNE-EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
• UNE-ISO 5562:2010 Turmeric, whole or ground (powdered). Specification.
• UNE-ISO 2254:2010 Cloves, whole and ground (powdered). Specification.
• UNE-EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
• UNE 36097-1:1981 HOT ROLLED PLAIN BARS FOR THE REINFORCEMENT OF CONCRETE. CHARACTERISTICS
• UNE-ISO 6575:2011 Fenugreek, whole or ground (powdered). Specification.
• UNE-EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)

Guizhou Provincial Standard of the People's Republic of China, gluten in flour

• DB52/T 523-2007 gluten products

Taiwan Provincial Standard of the People's Republic of China, gluten in flour

• CNS 2434-1999 Vital wheat gluten
• CNS 550-2001 Wheat flour
• CNS 13640-1996 Method of Test for Grains-Determination of Dry Gluten
• CNS 13641-1996 Method of Test for Grains-Determination of Wet Gluten by Hand Washing Method
• CNS 13642-1996 Method of Test for Grains-Determination of Wet Gluten by Mechanical Method
• CNS 6990-1985 Limestone Filler for Bituminous Paving Mixtures

Shanghai Provincial Standard of the People's Republic of China, gluten in flour

• DB31/ 190.8-1997 Fresh Gluten Products
• DB31/ 108-1993 food additive flour whitener

Group Standards of the People's Republic of China, gluten in flour

• T/WXCY 0006-2023 Clear Water Oil Gluten
• T/ZZFSA 002-2020 fried gluten products
• T/ZSGTS 463-2023
• T/YCLX 001-2020 Yuncheng flour
• T/ZSGTS 469-2023
• T/JGC 0002-2022 Noodles (cold skin, rice noodles)
• T/QGCML 1733-2023 High-gluten wet noodle production process specifications
• T/GGI 013-2017 Wheat Flour for Rock Foot
• T/NSFST 006-2023
• T/CQAGS 3204-2023 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
• T/CQAGS 3204-2019 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
• T/YCLX 003-2020 Yuncheng Flour Processing Technology
• T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
• T/SDAS 72-2019 Wheat Flour for Shandong Noodles
• T/CI 037-2021 The Concentration of Vitamin C in Enhanced VC Wheat Flour and the Method of Determination
• T/CNIA 0037-2020 Aluminum Surface Textured Powder Coating
• T/LFSA 005-2021 Wheat Flour for Flavored Pasta
• T/ZQBJXH 018-2021 Anti-fouling powder coating for aluminum surface
• T/CNIA 0024-2019 Powder Selection Guide for Spray Coating Aluminum Surfaces
• T/ZQBJXH 017-2021 Aluminum surface super leveling thin coating powder coating

RO-ASRO, gluten in flour

• STAS 6283/1-1983 Agricultural food seeds. WIIEAT DeU'rmination of gluten content and gluten deformation number and cal- culation of gluten number
• SR 877-1996 Wheat flaour
• STAS 12311-1985 Agroalimentary products FLOUR Determination of potassium 40 content
• STAS 12379-1985 Agroalimentary products. Flour Determination of 226 radium content
• SR 1225-1996 Wheat semolina
• STAS 13005-1991 Cereal, panification products, biscuits and flour pastes. Zinc detemination
• STAS 90-1988 WHEAT FLOUR Analysis methods
• STAS 756/2-1985 FLOUR PASTES Shapes, dimensions and defects
• STAS 13137-1993 Cereal, bakery, flour and biscuit products. Determination of organophosphoric pesticide residues
• STAS 11843-1983 FLOUU PASTE WARE Determination of eggs contentX

Defense Logistics Agency, gluten in flour

• DLA A-A-20126 E-2004 FLOUR
• DLA A-A-20126 F-2008 FLOUR

TH-TISI, gluten in flour

• TIS 400-2006 Rice vermicelli
• TIS 373-1981 Standard for wheat flour: cake flour
• TIS 1177-2013 Primer conditioner for chalking surfaces

HU-MSZT, gluten in flour

• MSZ 18295-1979
• MSZ 11917/3-1983
• MNOSZ 15890-1953
• MSZ 6222-1971
• MNOSZ 6335-1955
• MSZ 5761-1987
• MNOSZ 17673-1953
• MSZ 6369/3-1987
• MSZ 5672-1954
• MSZ 6369/4-1987
• MSZ 6369/8-1971

CU-NC, gluten in flour

• NC 86-09-1984 Cersals Flours Determination of Acidity in Fat
• NC 86-04-1984 Cereals. Flours. Determination of Humidity Content
• NC 86-13-1984 Cereala. Wheat Flour. Determination of the Falling Value
• NC 86-06-1984 Careals. Plours. Determination of Wet Gluten
• NC 86-07-1984 Cereals Flours Determination od Dry Gluten
• NC 86-05-1984 Cereals. Flours Determination of Protein
• NC 86-14-1984 Cereals. Wheat Flour. Determination of Potassium Bromate

ACI - American Concrete Institute, gluten in flour

• ACI ITG-3-2004 Report on Bridge Decks Free of Steel Reinforcement
• ACI 364.10T-2014 Rehabilitation of Structure with Reinforcement Section Loss
• ACI 325.5R-1990 Design of Continuously Reinforced Concrete Pavement for Airports
• ACI 364.14T-2017 Section Loss Determination of Damaged or Corroded Reinforcing Steel Bars
• ACI SP-124-1990 Thin-Section Fiber Reinforced Concrete and Ferrocement

工业和信息化部, gluten in flour

• YB/T 4657-2018 Four-sided ribbed steel bars for reinforced concrete

SE-SIS, gluten in flour

• SIS 81 82 10-1972 Plane reinforced concrete cladding panels. Dimensions
• SIS SS 21 25 20-1987 Plain steel bar for prestressed concrete

Indonesia Standards, gluten in flour

• SNI 01-3726-1995 Hunkwee flour
• SNI 01-2997-1996 Cassava flour
• SNI 3729-2008 Sago flour
• SNI 01-6057-1999 Garut (Maranta arundinaceae, L) flour
• SNI 3751-2009 Wheat flour as foodstuffs
• SNI 06-4904-1998 Hard surface cleaning (scouring) powder
• SNI 01-3723-1995 Sohun (Chinesse vermicelli)
• SNI 02-1191-1989 Dough mixer machines, vertical action diffuse type, Performance test

VE-FONDONORMA, gluten in flour

• NORVEN 13-23-1965
• NORVEN 13-25-1965
• NORVEN 13-24-1965

PK-PSQCA, gluten in flour

• PS 190-1962 SUJI (SEMOLINA)
• PS 384-1982 SPECIFICATION FOR MACARONI, SPAGHETTI, VERMICELLI AND NOODLES, (1st REVISION)

ES-AENOR, gluten in flour

• UNE 34 400

AASHTO - American Association of State Highway and Transportation Officials, gluten in flour

• DIVISION II 9.5-1996 Handling@ Storing and Surface Condition of Reinforcement (Interim 1998)

Chongqing Provincial Standard of the People's Republic of China, gluten in flour

• DB50/ 248-2007 Soy products and gluten products

Jilin Provincial Standard of the People's Republic of China, gluten in flour

• DB22/T 73-2011 Determination of Buckwheat Flour Content in Buckwheat Noodles

CL-INN, gluten in flour

• INDITECNOR 23-21ch-1956

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, gluten in flour

• GB/T 35993-2018 Grain and oil machinery -Glutomatic instruments

The American Road & Transportation Builders Association, gluten in flour

• AASHTO CRCP-1994 Continuously Reinforced Concrete Pavements
• AASHTO MP 13M/MP 13-2004 Standard Specification for Stainless Clad Deformed and Plain Round Steel Bars for Concrete Reinforcement

其他未分类, gluten in flour

• BJS 202002

BELST, gluten in flour

• STB 1666-2006 Wheat flour. General specifications
• STB 927-2008 Flour Sweets. General specifications
• STB 1763-2007 Reinforsed concrete slabs for without ballast bridge floor. Specifications

Japanese Industrial Standards Committee (JISC), gluten in flour

• JIS G 7103:2000 Steel for the reinforcement of concrete -- Part 1: Plain bars
• JIS Z 8830:2001 Determination of the specific surface area of powders (solids) by gas adsorption method

PT-IPQ, gluten in flour

• NP 4166-2000 Wheat flour and wheat semolina Determination of ash insoluble in hydrochloric acid
• NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content

Canadian General Standards Board （CGSB), gluten in flour

• CGSB 32.1M-1987 Bread, White Enriched White and Whole Wheat
• CGSB 32.5M-1988 Wheat Flour
• CGSB 32.6M-1987 Flours, Specialty

SG-SPRING SG, gluten in flour

• SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)
• SS 566-2011 Specification for steel for the reinforcement of concrete - Plain bars

US-FCR, gluten in flour

• FCR 21 CFR PART 139-2015 MACARONI AND NOODLE PRODUCTS
• FCR 21 CFR PART 139-2014 MACARONI AND NOODLE PRODUCTS
• FCR 21 CFR PART 139-2013 MACARONI AND NOODLE PRODUCTS
• FCR FED FCGS 02561-1986 JOINTS, REINFORCEMENT AND MOORING EYES IN CONCRETE PAVEMENTS

GM Europe, gluten in flour

• GME 00202-2007 Powder Coat Finish (English/German; This specification may be applied only for current projects incl. Global Epsilon e (37##). It is Superceded for all future projects; Replaced By GMW14664)

Canadian Standards Association (CSA), gluten in flour

• CSA G30.18-M92-CAN/CSA-1992 Barres D'Acier En Billettes Pour L'Armature Du Beton Fiche No 2; Modification; Aout 2000

General Motors Corporation (GM), gluten in flour

• GM 9984047-1995 Acrylic Powder Topcoat for Parts Revision B
• GM 9984275-1998 Polyester Powder Topcoat for Parts Revision A
• GM 9984826-1989 Premold Coating Powder for SMC

NL-NEN, gluten in flour

• NEN 3873-1989 Reinforced concrete slatted floors in livestock housing systems

IX-FAO, gluten in flour

• CODEX STAN 118-1981,Amended 1983(Ch) Codex Alimentarius Standard Gluten-Free Foods
• CODEX STAN 118-1981(En) Codex Alimentarius Standard Gluten-Free Foods
• CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour

Professional Standard - Machinery, gluten in flour

• JB/T 8838-2014 Small-sized complete set equipment for processing wheat flour

TR-TSE, gluten in flour

• TS 27-1959 STANDARD OP TRASS — L?ME POWDER
• TS 3496-1980 DETERMINATION OF SPECIFIC SURFACE AREA OF POWDERED ORE SAMPLES

American Society for Testing and Materials (ASTM), gluten in flour

• ASTM C932-98a Standard Specification for Surface-Applied Bonding Agents for Exterior Plastering
• ASTM A82-02 Standard Specification for Steel Wire, Plain, for Concrete Reinforcement
• ASTM A185-02 Standard Specification for Steel Welded Wire Reinforcement, Plain, for Concrete
• ASTM C1790-14 Standard Specification for Fly Ash Facing Brick
• ASTM C478-12 Standard Specification for Precast Reinforced Concrete Manhole Sections
• ASTM C478-12a Standard Specification for Precast Reinforced Concrete Manhole Sections
• ASTM C478-13 Standard Specification for Precast Reinforced Concrete Manhole Sections

GM North America, gluten in flour

• GM 9984196-1992 Topcoat System, BC/CC, Powder Clearcoat
• GM 9984197-1992 Topcoat System, Waterborne Basecoat/ Powder Clearcoat
• GM 9984835-1991 Primer, Powder, Conductive Porosity Sealing for SMC
• GM 9984275-2014 Polyester Powder Topcoat for Parts (Issue 3)

Henan Provincial Standard of the People's Republic of China, gluten in flour

• DB41/T 1249-2016 Geographical indication product Yongcheng flour
• DB41/T 1249-2023 Geographical indication product Yongcheng flour

Hunan Provincial Standard of the People's Republic of China, gluten in flour

• DB43/ 160.8-2009 Hunan flavor cooked food extruded flour cooked food

Xinjiang Provincial Standard of the People's Republic of China, gluten in flour

• DB65/T 4488-2022 Geographical indication product Qitai flour

ESDU - Engineering Sciences Data Unit, gluten in flour

• ESDU 73013 B-1999 Reference frequency of panel with flexible stiffeners.
• ESDU 73013 A-1993 REFERENCE FREQUENCY OF PANEL WITH FLEXIBLE STIFFENERS

Professional Standard - Commodity Inspection, gluten in flour

• SN/T 2478-2010 Rules for the quarantine of import and export wheat flour

Standard Association of Australia （SAA）, gluten in flour

• AS 4506:2005 Metal finishing - Thermoset powder coatings

Shandong Provincial Standard of the People's Republic of China, gluten in flour

• DB37/T 1794-2011 General technical requirements for wheat starch noodles

农业农村部, gluten in flour

• NY/T 1512-2021 Green food raw pasta and rice flour products

Malaysia Standards, gluten in flour

• MS 587-1979

BR-ABNT, gluten in flour

• ABNT EB-969-1980

SA-SASO, gluten in flour

• SASO SSA 373-1983 BREAD PREPARED FROM THE VARIOUS KINDS OF WHEAT FLOUR

Qinghai Provincial Food Standard of the People's Republic of China, gluten in flour

• DBS63/ 0005-2022 Food safety local standard highland barley flour

Society of Automotive Engineers (SAE), gluten in flour

• SAE ARINC618-8-2016 AIR/GROUND CHARACTER-ORIENTED PROTOCOL SPECIFICATION

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