ISO 5527:2015
(Main)Cereals — Vocabulary
Cereals — Vocabulary
ISO 5527:2015 defines terms relating to cereals.
Céréales — Vocabulaire
L'ISO 5527:2015 définit les termes relatifs aux céréales.
General Information
Relations
Standards Content (Sample)
INTERNATIONAL ISO
STANDARD 5527
NORME
Third edition
Troisième édition
INTERNATIONALE 2015-02-01
Cereals — Vocabulary
Céréales — Vocabulaire
Getreide — Vokabular
Reference number
Numéro de référence
ISO 5527:2015(E/F)
©
ISO 2015
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ISO 5527:2015(E/F)
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ISO 5527:2015(E/F)
Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Terms and definitions . 1
2.1 General terms . 1
2.2 Terms relating to physiology .11
2.3 Terms relating to morphology .12
2.4 Terms relating to technology of cereals .15
2.5 Terms relating to cereal products .19
2.6 Terms relating to test and sampling methods.22
Bibliography .28
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ISO 5527:2015(E/F)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2, www.iso.org/directives.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any
patent rights identified during the development of the document will be in the Introduction and/or on
the ISO list of patent declarations received, www.iso.org/patents.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
The committee responsible for this document is ISO/TC 34, Food Products, Subcommittee SC 4, Cereals
and pulses.
This third edition cancels and replaces the second edition (ISO 5527:1995), which has been technically
revised.
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ISO 5527:2015(E/F)
Introduction
In this edition of ISO 5527, the terms and definitions have been stored in the Online Browsing Platform
(OBP) (http://www.iso.org/obp), where they can be browsed free of charge by members of the public
(but not downloaded) in the following languages: English, French, German and Spanish.
The PDF version of ISO 5527 also contains the terms and definitions in Chinese.
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INTERNATIONAL STANDARD ISO 5527:2015(E/F)
Cereals — Vocabulary
1 Scope
This International Standard defines terms relating to cereals.
NOTE 1 In addition to terms used in English and French, two of the three official ISO languages, this document
gives the equivalent terms in Spanish, German and Chinese; these are published under the responsibility of the
member bodies for Argentina (IRAM), Germany (DIN) and China (SAC) and are given for information only. Only
the terms and definitions given in the official languages can be considered as ISO terms and definitions.
The terms are given under the following subheadings:
2.1 General terms
2.2 Terms relating to physiology
2.3 Terms relating to morphology
2.4 Terms relating to technology of cereals
2.5 Terms relating to cereal products
2.6 Terms relating to test and sampling methods
[6]
NOTE 2 See ISO 5526 for a list of principal cereal species with their botanic names and common names.
2 Terms and definitions
2.1 General terms
2.1.1
blight
fungus disease of cereals
2.1.2
bread-making cereals
cereals that are suitable for making bread and other products
EXAMPLE Wheat, rye, triticale.
2.1.3
bulk store
large store in which grain is stored unpackaged in large quantities
2.1.4
bunted grain
grains filled with a fetid smelling dust comprising the spores of bunts
2.1.5
cereals
grains of plants, usually cultivated, belonging to the Poaceae family
[6]
Note 1 to entry: A list of these plants is given in ISO 5526.
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ISO 5527:2015(E/F)
2.1.6
consignment
physical quantity of grain on offer, dispatched or received at one time, and covered by a particular
contract or shipping document
Note 1 to entry: A consignment may be composed of one or more lots.
2.1.7
cultivar
variety
unique and uniform member of a species of plant (except for hybrid species) that retains its characteristics
from generation to generation through its natural mode of reproduction
2.1.8
damaged grain
whole kernel which is distinctly discoloured or damaged by water, insects, heat or any other causes
2.1.9
ear cockle
nematode seed gall having a blackish brown colouration and containing a mass of small dried-up
nematode worms of the species Anguina tritici, which become active when immersed in water
Note 1 to entry: This term does not apply to batches of grain containing seeds of corn or purple cockle (Lychnis
githago Scop. or Agrostemma githago L.).
2.1.10
ergot
sclerotium of the fungus Claviceps purpurea which may infect wheat but mostly rye
Note 1 to entry: Sclerotia develop in the ear instead of a seed. Sclerotia contain more than 40 poisonous ergot
alcaloids.
2.1.11
extraneous matter
fraction consisting of inorganic extraneous matter and organic extraneous matter
2.1.12
foreign grain
seeds, other than cereals, present in the sample or in the lot under consideration
2.1.13
fracture
surface presented by the endosperm of a broken grain, which can be either mealy, semi-vitreous or
vitreous in appearance
2.1.14
fusarium-contaminated grain
grain of which the pericarp is contaminated by mycelia of Fusarium spp
Note 1 to entry: Such grain has a slightly scalded, shrivelled appearance and shows diffuse spots, with badly
delimitated contours, of pink and/or white colouration.
2.1.15
grains attacked by pests
grains which show damage owing to attack by rodents, insects, mites or other pests
2.1.16
harmful seed
toxic seed
seeds which, if present in quantities above a certain limit, may have a toxic, harmful, damaging or
dangerous effect on health, organoleptic properties or technological performance
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ISO 5527:2015(E/F)
2.1.17
heat damaged grain
resulting from the effect of heat, grain with a chestnut to black colouration, and of which a section of the
endosperm is yellowish-grey or brownish black
2.1.18
hidden infestation
those insects which are present within individual grains because either they are at juvenile stages and
have developed from eggs laid inside the grains or they have entered the interior of individual grains
through cracks or other damage, usually to feed
Note 1 to entry: Hidden infestation is not normally apparent upon first examination of the sample.
2.1.19
impurities
damaged grains and all organic and inorganic materials other than cereals grains
Note 1 to entry: The impurities comprise four main categories as follows: damaged grains; other cereals;
extraneous matter; harmful and/or toxic seeds, bunted grains and ergot.
2.1.20
impurity of animal origin
matter of animal origin (eggs, larvae, nymphs or adults of insects and their fragments, rodent hairs and
their fragments, mites and their fragments) separated from the product under specified conditions
2.1.21
infestation
pest species
live insect and mite species which, during some stage(s) of their life cycle, are capable of causing damage
to the grain
2.1.22
initial observed infestation
those free-living insects that are immediately apparent to the eye when the sample is first examined
2.1.23
mealy fracture
fracture surface of endosperm that is completely loose in texture and starchy in appearance
2.1.24
moth
species of the order Lepidoptera (Heterocera), which are less brightly coloured than butterflies and fly
mainly at night
Note 1 to entry: Butterflies (Rhophalocera) and moths (Heterocera) belong to the same order Lepidoptera, but
butterflies are not encountered in grain storage.
2.1.25
mouldy grains
grains with moulds visible to the naked eye on 50 % of the surface and/or inside the kernel
2.1.26
packed unit
quantity of grain or milled product packed in a bag or a retail pack
2.1.27
pericarp damage
primary type of damage that causes kernel to be non-whole, consisting of cracks, cuts, abrasions, and
chips or pieces of missing endosperm
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ISO 5527:2015(E/F)
2.1.28
bran
milling fraction obtained from removal of outer layer of cereals
2.1.29
seed grain
grain intended for sowing
2.1.30
semi-vitreous fracture
fracture surface of endosperm that is partly mealy and partly vitreous in appearance
2.1.31
shrivelled grain
shrunken grains
grains which are poorly filled, light and thin, whose build-up of reserves has been halted due to
physiological or pathological factors
2.1.32
small grains
sound grains of small size which pass through a sieve of a particular aperture size
2.1.33
spring cereals
varieties (cultivars) of cereals which are planted in the spring and which flower in the same spring
2.1.34
sprouted grain
grains in which the radicle or plumule is clearly visible to the naked eye
Note 1 to entry: Sprouted grains of cereals (soft wheat, durum wheat, rye and triticale) are not always taken into
account as such, but according to the α-amylase activity which results from their presence and which is expressed
as the falling number.
2.1.35
stress crack
tiny fissure inside a kernel starting near the centre and extending outward through the vitreous
endosperm but which does not extend all the way outward to the pericarp
2.1.36
total damaged kernels
kernels and pieces of grain kernels that are badly ground damaged, weather damaged, damaged by
fungi, insect bored, frost damaged, germ damaged, sprout damaged, or otherwise materially damaged
2.1.37
vitreous fracture
fracture surface of endosperm that is completely compact and translucent in appearance
2.1.38
vitreous grain
whole sound grain having a natural translucent appearance
Note 1 to entry: These are not considered to be impurities.
2.1.39
waxy cereals
cereal with starch composed almost entirely of amylopectine
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ISO 5527:2015(E/F)
2.1.40
weevily grain
grain attacked by grain weevil (Sytophilus granarius)
Note 1 to entry: The weevil lays eggs in stored grain, the larvae feed inside the grain.
2.1.41
winter cereals
varieties (cultivars) of cereals which are planted in the autumn and which flower in the next spring
Note 1 to entry: Flowering occurs only if plants are subjected to certain natural and artificial conditions of
vernalization usually involving cold treatment, which occurs naturally if planted before winter frost.
2.1.42
barley
fruit of the cereal crop Hordeum vulgare belonging to the Poaceae family
2.1.42.1
feed barley
barley whose grains are used for feeding animals
2.1.42.2
highland barley
hulless barley
naked barley
mutant caryopsis of cultivated barley belonging to the Poaceae family which easily separates from the
glume
2.1.42.3
malting barley
barley having certain characteristics (physical, chemical, germinative and others) which enable it to be
converted to malt
2.1.43
foxtail millet
millet in husk
caryopsis of cultivated cereal crop that belongs to the Poaceae family
Note 1 to entry: The husk of the caryopsis can be red, orange, yellow, white, purple or black in colour; its fruit is
oval, yellow in colour, and may be non-glutinous or glutinous.
2.1.44
corn
maize
fruit cereal crop, usually cultivated, belonging to the Poaceae family, often tooth-shaped, triangular and
almost rounded, usually yellow or white in colour
2.1.44.1
baby corn
form of corn for human consumption whose young ears are harvested when silks become visible
2.1.44.2
dent corn
form of corn whose mature kernel has the shape of a horse’s tooth with a depression in the crown
2.1.44.3
field corn
corn whose mature grains — the common commodity corn, mostly flint and dent types — are mainly
used for animal feed either directly or as part of a pre-processed feed
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ISO 5527:2015(E/F)
2.1.44.4
flint corn
form of corn whose mature kernel has a smooth, vitreuos, appearance and a rather round shape
2.1.44.5
flour corn
kind of corn whose kernels are composed largely of soft starch instead of vitreous starch
2.1.44.6
genetically modified corn
GMO
maize obtained by using recombinant DNA technology, able to transfer specific genes from one organism
(e.g. animals, plants, microorganisms) to another, in order to give it one or several new characteristics
2.1.44.7
maize hardness
amount of vitreous endosperm in the kernel relative to the amount of floury endosperm present in the
maize kernel
2.1.44.8
pop corn
form of corn whose mature kernels have the ability to pop during rapid cooking because of the build-up
of internal pressure during rapid heating
2.1.44.9
sweet corn
form of corn whose kernels have so much sugar and so little starch that they are wrinkled and translucent
when dried
2.1.44.10
waxy corn
glutinous corn
type of corn which contains less than 5 % mass fraction amylose on dry matter, the rest being amylopectin
2.1.45
rice
fruits of Oryza sativa or Oryza glaberrima, of the family Poaceae
2.1.45.1
abdominal white rice
white belly
head rice with the opaque portion at the ventral surface or the same side of the embryo
2.1.45.2
aromatic rice
fragrant rice
scented rice
rice varieties containing a natural aromatic odour different to other rice varieties which especially
appears after cooking
2.1.45.3
brown rice
cargo rice
hulled rice
husked rice
loonzain rice
paddy from which the husk only has been removed
Note 1 to entry: The processes of husking and handling may result in some loss of bran.
Note 2 to entry: For convenience and classification purposes, this entry is identical to that of 2.5.3.1.
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ISO 5527:2015(E/F)
2.1.45.4
chalky kernel
head rice (except waxy rice) whose whole surface has an opaque and floury appearance
2.1.45.5
chip
[5]
part of kernel which passes through a test sieve complying with ISO 5223, and having round apertures
of diameter 1,4 mm
2.1.45.6
damaged kernel
head rice showing evident deterioration due to moisture, pests, disease or other causes.
2.1.45.7
extra well-milled rice
husked rice obtained by milling in such a way that all of the husk and almost all of the embryo have been
removed
2.1.45.8
genetically modified rice
rice obtained by using recombinant DNA technology, able to transfer specific genes from one organism
(e.g. animals, plants, microorganisms) to another, in order to give it one or several new characteristics
2.1.45.9
glutinous rice
waxy rice
type of rice whose kernels have a white and opaque appearance
Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. After cooking, the kernels tend
to stick together.
2.1.45.10
grain chalkiness
head rice whose a part of the endosperm is not translucent (except waxy rice)
2.1.45.11
head rice
whole kernel or portion of kernel with a length greater than or equal to three-quarters of the average
length of the test sample kernels
2.1.45.12
hull
husk
envelope, flowering glumes and glumes, which encloses the whole kernel
2.1.45.13
immature rice kernel
head rice which is unripe and badly developed
2.1.45.14
large broken kernel
part of kernel with a length less than three-quarters but greater than one-half of the average length of
the test sample kernels
2.1.45.15
long-grain glutinous rice
fruits of long-grain and glutinous paddy rice, which generally is oval or long and thin in shape and whose
kernels have a white and opaque appearance
Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to
stick together after cooking.
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ISO 5527:2015(E/F)
2.1.45.16
long-grain non-glutinous rice
fruit of non-glutinous paddy rice, generally is oval or long and thin in shape, and has relative low
stickiness and high expansibility
2.1.45.17
medium broken kernel
part of kernel with a length less than or equal to one-half but greater than one-quarter of the average
length of the test sample kernels
2.1.45.18
medium to short-grain non-glutinous rice
fruit of medium to short-grain non-glutinous paddy rice, which kernel generally is oval or round type in
shape
2.1.45.19
milled rice
white rice
husked rice from which almost all of the bran and embryo have been removed by milling
2.1.45.20
non-glutinous rice
non-waxy rice
type of rice having a translucent endosperm whose starch contains amylopectin and amylose
Note 1 to entry: The more amylose non-glutinous rice contains, the more sticky it is after cooking.
2.1.45.21
paddy rice
rough rice
fruits of cultivated paddy rice, including its husk and caryopsis, as harvested
2.1.45.22
parboiled rice
husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected
to a heat treatment so that the starch is fully gelatinized followed by a drying process
2.1.45.23
partly gelatinized kernel
parboiled rice which is not fully gelatinized and shows an endosperm white and opaque areas
2.1.45.24
peck
pecky kernel
head rice or broken kernel of parboiled rice of which more than one quarter of the surface is dark
brown or black in colour due to the parboiling process or rice which has brown/black colouration due
to bacterial or fungal diseases
2.1.45.25
red kernel
head rice having red bran
2.1.45.26
red streaked rice
head rice or broken kernel rice with red streaks of length greater than or equal to half of the kernel
length
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ISO 5527:2015(E/F)
2.1.45.27
short-grain glutinous rice
fruits of short-grain and glutinous paddy, which generally is oval in shape, varieties of rice whose kernels
have a white and opaque appearance
Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to
stick together after cooking.
2.1.45.28
small broken kernel
part of kernel with a length less than a quarter of the average length of the test sample kernels
2.45.29
well milled rice
husked rice with most of the husk and the embryo removed by milling
2.1.45.30
white back rice
husked rice whose dorsal surface located on the opposite side of the embryo is partially chalky
2.1.45.31
white core rice
husked rice partially chalky at the centre part of the endosperm
2.1.45.32
whole kernels
grains without any broken part or piece of grains having a length greater than or equal to nine-tenths of
the average length of test sample kernels
Note 1 to entry: Average length: arithmetic mean of the test sample kernels that are not immature or malformed
and without any broken parts.
2.1.46
wheat
straw cereal crop sown in winter or spring
Note 1 to entry: The mature plant is characterized by a spike and grain is a naked caryopsis more or less red or
white and ovoid.
2.1.46.1
alternative wheat
late autumn wheat, en GB
winter wheat, en GB
wheat sown equally well during the autumn or winter
2.1.46.2
blending wheat
wheat with special characteristics, mixed in small quantities to others to produce flour better suited for
its intended purpose
2.1.46.3
bread wheat
bread-making wheat
common wheat which has the appropriate physical, chemical, rheological and other properties for a
bread product (such as leavened bread)
2.1.46.4
wheat broken grains
grains in which part of the endosperm is exposed, or grains without germ
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ISO 5527:2015(E/F)
2.1.46.5
durum wheat shrivelled grains
shrivelled (shrunken), light, thin whole grains, in which accumulation of nutritive elements is finished
owing to physiological and pathological influences, and which pass through a specific sieve for each
species of grain
2.1.46.6
feed wheat
wheat whose grains are used for feeding animals
2.1.46.7
genetically modified wheat
wheat obtained by using recombinant DNA technology, able to transfer specific genes from one organism
(e.g. animals, plants, microorganisms) to another, in order to give it one or several new characteristics
2.1.46.8
hard wheat
wheat with kernels having a high hardness criterion
2.1.46.9
medium hard wheat
wheat with medium gluten content, and a medium hard texture
2.1.46.10
mottled grains
sick grains
sick wheats
grains which show, at places other than on the germ itself, colourations between brown and brownish-
black, including in the crease
Note 1 to entry: Sick wheat is not considered to be an impurity except for durum wheat.
2.1.46.11
non-wholly-vitreous grain
partly vitreous grain
grain which is partially vitreous
Note 1 to entry: This expression is used to indicate a defect affecting durum wheat.
2.1.46.12
smutty grains
grains coloured on the outside by the presence of spores of smuts (Ustilago spp.)
Note 1 to entry: Smutty grains should not be confused with grains simply soiled with earth or dust. This distinction
can only be made by microscope.
Note 2 to entry: Spores are often clustered in the hairs of wheat brush.
2.1.46.13
bunted grains
grains coloured on the outside by the presence of brown-black spores of bunt (Tilletia spp.)
Note 1 to entry: Both Tilletia foetida and Tilletia caries can cause common (stinking) bunt, which is sometimes
characterized by a fishy odour.
Note 2 to entry: Spores are often clustered in the brush hairs of wheat.
2.1.46.14
soft wheat
wheat with low gluten content, and a soft, floury endosperm ratio of not less than 70 % mass fraction; in
general, it is suitable for cake, biscuit, and low-volume breads
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ISO 5527:2015(E/F)
2.2 Terms relating to physiology
2.2.1
dormancy
natural state of suspended growth and metabolism of a viable seed which does not germinate when
placed under normal or optimal conditions of light, temperature and moisture
2.2.2
enzyme
biocatalyst and protein substance produced by living cells which catalyses a biochemical reaction in
living organism
2.2.3
germ
shoot
sprout
resulting plantule when a dormant seed undergoes the process of germination
Note 1 to entry: The radicle and the plumule are visible at this stage.
Note 2 to entry: See also 2.3.1.17.
2.2.4
germination
physiological activity which precedes plant growth
Note 1 to entry: All the events which occur when the seed passes from dormancy to active growth of a new
plantlet.
Note 2 to entry: The visible end result of this activity, the protrusion of the radicle and plumule, is referred to as
“sprouting”.
Note 3 to entry: The terms “germination” and “sprouting” are not synonyms.
2.2.5
germinative capacity
ability of a grain to germinate, or number of grains that can potentially germinate (e.g. once the seed has
move out of dormancy), under experimentally defined conditions which do not include any limitation of
duration of germination
Note 1 to entry: Germinative capacity is expressed as the percentage of grains germinating.
2.2.6
germinative force
germinative energy
ability of a grain to germinate, or number of grains that do germinate, under experimentally defined
conditions at a given time
Note 1 to entry: Germinative force is expressed as the percentage of grains germinating at a given time.
2.2.7
grain brightness
“lustrous” external appearance of grain which has not been discoloured or damaged by adverse weather
conditions, by pests or by unsuitable conditions of storage
2.2.8
maturity
state of a grain when physiologically fully developed and stable after the maturation period
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ISO 5527:2015(E/F)
2.2.9
physiological maturity
stage when a cereal kernel has maximum accumulation of dry mass, i.e. when a black layer becomes
visible at the base of the kernel
Note 1 to entry: This matter is not visible for all maize kernels. It is generally absent for other straw cereals.
2.2.10
respiration
oxidative process occurring within living cells by which the chemical energy of organic molecules is
released in a series of metabolic steps involving the consumption of oxygen and the liberation of carbon
dioxide and water
2.3 Terms relating to morphology
2.3.1 General terms
2.3.1.1
aleurone grains
protein bodies
granules present in the cells of the aleurone layer, composed principally of globulin-type proteins, and
containing phytin and mineral constituents
2.3.1.2
aleurone layer
proteinaceous layer
outermost, highly differentiated, proteinaceous layer(s) of the endosperm
2.3.1.3
amylopectin
polysaccharide constituent of starch, the macromolecules of which have glucose units linked in a
branched structure
2.3.1.4
amylose
polysaccharide constituent of starch, the macromolecules of which have glucose units linked in a
predominantly linear structure
2.3.1.5
awn
bristle-like extension of the glume or lemma of certain cereals
2.3.1.6
beard
brush
brush of grain
tuft of very short hairs at the non-germ end of the caryopsis of certain cereals
2.3.1.7
birefringence
maltose cross
characteristic of cereal starch observed through a microscope under polarized light
2.3.1.8
cotyledon
first leaf of the embryo as a seed sprouts
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