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<p class="MsoBodyText"><span lang="EN-GB">This document specifies a method for determining the content of wet gluten and the gluten index for wheat flours (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L. and <em style="mso-bidi-font-style: normal;">Triticum durum</em> Desf.) by mechanical means.</span></p>
<p><span lang="EN-GB">This document is directly applicable to flours. It is also applicable to common and durum wheat after grinding, if their particular size distribution meets the specification given in </span>Table B.1<span lang="EN-GB">.</span></p>
<p><span lang="EN-GB">NOTE This document is related to ICC 137/1</span>[7]<span lang="EN-GB">, ICC 155</span>[8]<span lang="EN-GB"> and AACC Method 38-12.02</span>[9]<span lang="EN-GB">.</span></p>
Reģistrācijas numurs (WIID)
91312
Darbības sfēra
<p class="MsoBodyText"><span lang="EN-GB">This document specifies a method for determining the content of wet gluten and the gluten index for wheat flours (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L. and <em style="mso-bidi-font-style: normal;">Triticum durum</em> Desf.) by mechanical means.</span></p>
<p><span lang="EN-GB">This document is directly applicable to flours. It is also applicable to common and durum wheat after grinding, if their particular size distribution meets the specification given in </span>Table B.1<span lang="EN-GB">.</span></p>
<p><span lang="EN-GB">NOTE This document is related to ICC 137/1</span>[7]<span lang="EN-GB">, ICC 155</span>[8]<span lang="EN-GB"> and AACC Method 38-12.02</span>[9]<span lang="EN-GB">.</span></p>
