BS EN ISO 21415-3:2007

Overview

BS EN ISO 21415-3:2007 specifies a method for determining the dry gluten content from wet gluten in wheat and wheat flour. This standard is crucial for food technology professionals involved in quality control and product development within the grain and flour industry. The method outlined in this standard allows for accurate measurement of gluten content, which is essential for assessing the baking quality of flour and its suitability for various food products.

Key Requirements

The standard provides detailed procedures for the extraction of wet gluten and its subsequent drying to determine the dry gluten content. Key aspects of the standard include:

• Sample Preparation: Guidelines for the preparation of wheat and flour samples to ensure consistency and reliability in testing.
• Wet Gluten Extraction: Procedures for isolating wet gluten from the flour, ensuring that the extraction process does not alter the gluten's properties.
• Oven Drying Method: Specifications for the drying process, including temperature settings and duration, to achieve accurate moisture removal without degrading gluten quality.
• Calculation of Results: Clear instructions on how to calculate the dry gluten content based on the weight of the wet gluten and the final dried sample.

Implementation Benefits

Implementing the procedures outlined in BS EN ISO 21415-3:2007 offers several benefits for food manufacturers and quality assurance professionals:

• Quality Assurance: Regular testing of gluten content helps ensure that flour meets the required specifications for end-use applications, contributing to consistent product quality.
• Product Development: Understanding gluten levels aids in formulating new products and improving existing ones, particularly in the bakery sector where gluten functionality is critical.
• Regulatory Compliance: Adhering to this standard supports compliance with food safety regulations and quality standards, which are increasingly important in the global food market.

Compliance Value

Compliance with BS EN ISO 21415-3:2007 demonstrates a commitment to quality and safety in food production. By following this standard, companies can:

• Enhance Credibility: Meeting internationally recognised standards enhances the credibility of products in the marketplace.
• Facilitate Trade: Compliance with ISO standards can ease trade barriers, as many international markets require adherence to recognised testing methods.
• Improve Consumer Trust: Transparency in gluten content testing fosters consumer confidence, particularly among individuals with dietary restrictions or gluten sensitivities.

In conclusion, BS EN ISO 21415-3:2007 is an essential standard for professionals in the food technology sector, providing a reliable method for determining gluten content in wheat and flour. Its implementation not only supports product quality and safety but also enhances compliance with regulatory requirements.