Wet gluten and gluten index — new edition of the mechanical method
EN ISO 21415-2:2026 describes the mechanical determination of wet gluten and the gluten index in wheat and wheat flour.
- The amount and quality of gluten decide whether flour is fit for baking — one of the most frequently ordered determinations in cereal laboratories.
- The mechanical method replaces manual assessment: washing and centrifuging are done by an instrument, so the result depends less on the operator.
- The gluten index describes gluten quality rather than quantity — two flours with the same content may differ in technological suitability.
- The standard applies to flour and to ground wheat alike, covering both purchase testing and raw material acceptance at the mill.
Source: CEN — EN ISO 21415-2:2026 (Wheat and wheat flour — Gluten content — Part 2)