Résumé
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.
Informations générales
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État actuel: AnnuléeDate de publication: 1978-02Stade: Annulation de la Norme internationale [95.99]
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Edition: 1Nombre de pages: 3
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Comité technique :ISO/TC 34/SC 4ICS :67.060
- RSS mises à jour
Cycle de vie
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Actuellement
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Révisée par
PubliéeISO 21415-1:2006
AnnuléeISO 21415-2:2006