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Flour Gluten Quantity Quality

Flour Gluten Quantity Quality, Total:119 items.

In the international standard classification, Flour Gluten Quantity Quality involves: Cereals, pulses and derived products, Food products in general, Farming and forestry, Quality, Rubber and plastics products, Sensory analysis, Astronomy. Geodesy. Geography, Products of the chemical industry, Products of the textile industry, Particle size analysis. Sieving.


RU-GOST R, Flour Gluten Quantity Quality

  • 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 51412-1999 Wheat flour. Determination of wet gluten content by mechanical means
  • GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
  • GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
  • PNST 279-2018 Russian system of quality. Comparative testing of wheat bakery flour of high grade

Professional Standard - Grain, Flour Gluten Quantity Quality

  • LS/T 6102-1995 Determination method of wet gluten quality of wheat flour gluten index method

Professional Standard - Agriculture, Flour Gluten Quantity Quality

  • SB/T 10248-1995 Method for Determination of Wet Gluten Quality of Wheat Flour - Gluten Index Method
  • NY/T 1994-2011 Operating rules for quality and safety traceability of agricultural products.Wheat flour and noodle

British Standards Institution (BSI), Flour Gluten Quantity Quality

  • 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 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
  • BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
  • BS 4317-25:1990 Methods of test for cereals and pulses - Determination of wet gluten content in wheat flour by mechanical means
  • BS ISO 7304-2:2009 Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
  • BS ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Routine method
  • BS EN ISO 2286-2:1998 Rubber- or plastics-coated fabrics - Determination of roll characteristics - Methods for determination of total mass per unit area, mass per unit area of coating and mass per unit area of substrate

Association Francaise de Normalisation, Flour Gluten Quantity Quality

  • 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 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 ISO 10376:2011 Pâtes - Détermination de la fraction massique des fines
  • 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 EN ISO 21415-1:2007 Blé et farines de blé - Teneur en gluten - Partie 1 : détermination du gluten humide par une méthode manuelle
  • NF V03-730-3*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 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 V03-724*NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content.
  • NF V03-724:1994 {durum} wheat flour and semolina. Determination of yellow pigment content.
  • NF ISO 7304-1:2016 Semoule de blé dur et pâtes alimentaires - Appréciation de la qualité culinaire des pâtes par analyse sensorielle - Partie 1 : méthode de référence
  • NF V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.
  • NF T73-405:1982 Surface active agents. Washing powders. Determination of apparent density. Method by measuring the mass of given volume.
  • NF X11-621:1975 Determination of the area per unit mass of powders (specific surface) by means of gas adsorption. B.E.T. method:volumetric measurement of the adsorption of nitrogen at low temperatures.

Lithuanian Standards Office , Flour Gluten Quantity Quality

  • LST 1522-2004 Wheat. Determination of wet gluten quantity and quality
  • 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 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 EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

European Committee for Standardization (CEN), Flour Gluten Quantity Quality

  • 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 21415-3:2007 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 21415-1:2007 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 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

German Institute for Standardization, Flour Gluten Quantity Quality

  • 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 21415-3:2007-06 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 21415-2:2016 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 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 21415-4:2007-07 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 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006

Korean Agency for Technology and Standards (KATS), Flour Gluten Quantity Quality

  • 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 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 21415-1:2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual 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 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 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 M ISO 697-2007(2018) Surface active agents－Washing powders－Determination of apparent density－Method by measuring the mass of a given volume

KR-KS, Flour Gluten Quantity Quality

  • 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 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 21415-1-2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual 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 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical means

GOSTR, Flour Gluten Quantity Quality

  • 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, Flour Gluten Quantity Quality

  • 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)

RO-ASRO, Flour Gluten Quantity Quality

  • STAS 6283/1-1983 Agricultural food seeds. WIIEAT DeU'rmination of gluten content and gluten deformation number and cal- culation of gluten number
  • STAS 756-1975 FLOUR PASTE WARE General technical requirements for quality
  • STAS 756/1-1985 FLOUR PASTE WARE Generai technical quality requirements
  • STAS 756/1/A1-1997 Flour paste ware - General technical quality requirements
  • STAS 756/1/A2-1999 Flour paste ware - General technical quality requirements
  • STAS 11128-1979 Surface agents CONDITIONED POWDER DETERGENTS General technical require ments for ouality

Danish Standards Foundation, Flour Gluten Quantity Quality

  • 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 ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Flour Gluten Quantity Quality

  • 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 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
  • GB 24788-2009 Limit for the removable surface powder and water-extractable protein of medical gloves
  • GB 24788-2009(英文版) Limit for the removable surface powder and water extractable protein of medical gloves

CZ-CSN, Flour Gluten Quantity Quality

International Organization for Standardization (ISO), Flour Gluten Quantity Quality

  • ISO 7495:1990 Wheat flour; determination of wet gluten content by mechanical means
  • ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
  • ISO 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method

AENOR, Flour Gluten Quantity Quality

  • 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-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

HU-MSZT, Flour Gluten Quantity Quality

American Society for Testing and Materials (ASTM), Flour Gluten Quantity Quality

  • ASTM D6566-00(2006) Standard Test Method for Measuring Mass per Unit Area of Turf Reinforcement Mats
  • ASTM D6566-00 Standard Test Method for Measuring Mass per Unit Area of Turf Reinforcement Mats
  • ASTM D6566-14 Standard Test Method for Measuring Mass per Unit Area of Turf Reinforcement Mats

PT-IPQ, Flour Gluten Quantity Quality

  • NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content

CU-NC, Flour Gluten Quantity Quality

  • NC 95-26-1986 Perfumery and Cosmetics. Base for Facial Powders. General Quality Specification
  • NC 94-25-1986 Perfumery and Cosmetics Facial Powders. General Quality Specifications
  • NC 27-01-1987 Surfactants. Powdered Detergents for Household Use. General Quality Specifications

Professional Standard - Machinery, Flour Gluten Quantity Quality

  • JB/T 51219-2000 Product quality classification of small flour processing complete sets of equipment

VN-TCVN, Flour Gluten Quantity Quality

  • TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method

Professional Standard - Surveying and Mapping, Flour Gluten Quantity Quality

  • CH/T 1052-2022 Technical regulations for quality inspection of digital surface model

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