Resumen
Is based on Standard No.106 of the International Assotiation for Cereal Science and Technology (ICC). The method consists inpreparing of dough from a sample of flour and a buffered solution of sodium chloride, isolating of the wet gluten by washing this dough with a buffered solution of sodium chloride ( washing out by hand or mechanical washing out ), followed by removing of exess washing solution and weighting of the residue.
Informaciones generales
-
Estado: RetiradaFecha de publicación: 1978-02Etapa: Retirada de la Norma Internacional [95.99]
-
Edición: 1Número de páginas: 3
-
Comité Técnico :ISO/TC 34/SC 4ICS :67.060
- RSS actualizaciones
Ciclo de vida
-
Ahora
-
Revisada por
PublicadoISO 21415-1:2006
RetiradaISO 21415-2:2006
Got a question?
Check out our FAQs
Customer care
+41 22 749 08 88
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)