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
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Estado: RetiradaFecha de publicación: 1978-02Etapa: Retirada de la Norma Internacional [95.99]
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Edición: 1Número de páginas: 3
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Comité Técnico :ISO/TC 34/SC 4ICS :67.060
- RSS actualizaciones
Ciclo de vida
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Ahora
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Revisada por
PublicadoISO 21415-1:2006
RetiradaISO 21415-2:2006