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Publications of ISO/TC 34/SC 4

DIN EN ISO 16634-2 2016-11 Standards Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016); German version EN ISO 16634-2:2016 More  Order from DIN Media
DIN EN ISO 17715 2025-05 Standards Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025); German version EN ISO 17715:2025 More  Order from DIN Media
DIN EN ISO 17718 2015-03 Standards Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014 More  Order from DIN Media
DIN EN ISO 20483 2014-03 Standards Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013); German version EN ISO 20483:2013 More  Order from DIN Media
DIN EN ISO 21415-1 2007-07 Standards Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007 More  Order from DIN Media
DIN EN ISO 21415-2 2025-08 Draft standard Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025); German and English version prEN ISO 21415-2:2025 More  Read draft and comment
DIN EN ISO 21415-3 2007-06 Standards Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007 More  Order from DIN Media
DIN EN ISO 21415-4 2007-07 Standards Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007 More  Order from DIN Media
DIN EN ISO 27971 2023-12 Standards Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2023); German version EN ISO 27971:2023 More  Order from DIN Media
ISO/TR 29263 2021-07 Technical rule Cereals and cereal products - Sampling studies More  Order from DIN Media

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