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wheat starch and protein

wheat starch and protein, Total:37 items.

In the international standard classification, wheat starch and protein involves: Cereals, pulses and derived products, Wood, sawlogs and sawn timber, Adhesives.

British Standards Institution (BSI), wheat starch and protein

BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
BS 4317-12:1980 Methods of test for cereals and pulses - Determination of wet gluten in wheat flour
BS 4317-16:1981 Methods of test for cereals and pulses - Determination of dry gluten in wheat flour

VN-TCVN, wheat starch and protein

TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method
TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method
TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method
TCVN 7848-1-2008 Wheat flour.Physical characteristics of doughs.Part 1: Determination of water absorption and rheological properties using a farinograph

International Organization for Standardization (ISO), wheat starch and protein

ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method

European Committee for Standardization (CEN), wheat starch and protein

EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
CEN/TR 17474:2020 Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy
PD CEN/TR 17474:2020 Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy

German Institute for Standardization, wheat starch and protein

DIN EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006); English version of DIN EN ISO 21415-2:2008-04
DIN EN ISO 21415-4:2007 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

Association Francaise de Normalisation, wheat starch and protein

NF V03-715:1981 Common wheat and {durum} wheat. Splitting of gliadin-type proteins by starch-gel electrophoresis for varietal identification.
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
FD V03-769*FD CEN/TR 17474:2021 Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy

YU-JUS, wheat starch and protein

JUS E.B8.031-1978 Specification ofwheatfor milling industry. Determination ofraw protein content
JUS E.B8.034-1978 Specification of wheat for milling industry. Determination of raw protein content macro-micro method according to Kjeldahl

CZ-CSN, wheat starch and protein

CSN 46 1085-1-1998 Wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) - Determination of varietal trueness and purity - Part 1: Protein starch gel electrophoresis (SGE)
CSN 46 1085-2-1998 Wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) - Determination of varietal trueness and purity - Part 2: Protein polyacrylamide gel electrophoresis (PAGE)

RU-GOST R, wheat starch and protein

GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST R 54478-2011 Grain. Methods of determination quantity and quality of gluten in wheat
GOST 26987-1986 White bread from wheat flour of high, first and second grades. Specifications

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, wheat starch and protein

GB/T 24871-2010 Inspection of grain and oils-Crude protein determination in wheat flour-Near-infrared method
GB/T 24853-2010 General pasting method for wheat or rye flour or starch-Using the rapid visco analyzer

PK-PSQCA, wheat starch and protein

PS 154-1962 MAIZE, RICE, WHEAT AND POTATO STARCHES

Group Standards of the People's Republic of China, wheat starch and protein

T/CI 005-2022 Index and determination method of resistant starch content in high resistant starch wheat grain

ZA-SANS, wheat starch and protein

SANS 6039:2005 Amylaceous and proteinaceous matter detection in wood adhesives

Lithuanian Standards Office , wheat starch and protein

LST 1493-1998 Ground wheat and milled wheat products. Determination of protein by near infrared reflectance (NIR) spectroscopy

Danish Standards Foundation, wheat starch and protein

DS/CEN/TR 17474:2020 Cereals (wheat and barley) – Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy