SIST EN ISO 5527:2015
(Main)Cereals - Vocabulary (ISO 5527:2015)
Cereals - Vocabulary (ISO 5527:2015)
Gives a list of 86 terms relating to cereals and their definitions, in English and French. The terms are given under the following headings: general terminology, terminology relating to physiology, terminology relating to morphology, terminology relating to technology of cereals, terminology relating to cereal products, terminology relating to test methods. Alphabetical indexes are included in English and French.
Getreide - Vokabular (ISO 5527:2015)
Diese Internationale Norm enthält eine Liste von Benennungen und deren Definitionen in Englisch und Französisch, die sich auf Getreide beziehen.
ANMERKUNG Anhang A enthält eine Liste von Benennungen und Definitionen in Spanisch.
Die Begriffe sind unter den folgenden Überschriften angegeben:
1) Allgemeine Terminologie
2) Terminologie in Bezug auf die Physiologie
3) Terminologie in Bezug auf die Morphologie
4) Terminologie in Bezug auf die Technologie der Getreide
5) Terminologie in Bezug auf die Getreideprodukte
6) Terminologie in Bezug auf die Prüfverfahren
Alphabetische Indizes sind in Englisch und Französisch enthalten.
ANMERKUNG Siehe ISO 5526:1986, Cereals, pulses an other food grains — Nomenclature, hinsichtlich einer Liste von Hauptgetreidearten mit deren botanischen Namen und den allgemeinen Namen in Englisch und Französisch (in Überarbeitung).
Céréales - Vocabulaire (ISO 5527:2015)
L'ISO 5527:2015 définit les termes relatifs aux céréales.
Žito - Slovar (ISO 5527:2015)
Standard podaja seznam 86 izrazov, ki se nanašajo na žita, in njihove definicije v angleškem in francoskem jeziku. Izrazi so podani pod naslednjimi naslovi: splošna terminologija, terminologija v zvezi s fiziologijo, terminologija v zvezi z morfologijo, terminologija v zvezi s tehnologijo žit, terminologija v zvezi z žitnimi izdelki, terminologija v zvezi s preskusnimi metodami. Vključena so abecedna kazala v angleškem in francoskem jeziku.
General Information
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Žito - Slovar (ISO 5527:2015)Getreide - Vokabular (ISO 5527:2015)Céréales - Vocabulaire (ISO 5527:2015)Cereals - Vocabulary (ISO 5527:2015)67.060QMLKCereals, pulses and derived products01.040.67Živilska tehnologija (Slovarji)Food technology (Vocabularies)ICS:Ta slovenski standard je istoveten z:EN ISO 5527:2015SIST EN ISO 5527:2015en,fr,de01-maj-2015SIST EN ISO 5527:2015SLOVENSKI
STANDARDSIST ISO 5527:19971DGRPHãþD
SIST EN ISO 5527:2015
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN ISO 5527
February 2015 ICS 01.040.67; 67.060
English Version
Cereals - Vocabulary (ISO 5527:2015)
Céréales - Vocabulaire (ISO 5527:2015)
Getreide - Vokabular (ISO 5527:2015) This European Standard was approved by CEN on 5 December 2014.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2015 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 5527:2015 E SIST EN ISO 5527:2015
EN ISO 5527:2015 (E) 2 Contents Page Foreword .3 SIST EN ISO 5527:2015
EN ISO 5527:2015 (E) 3 Foreword This document (EN ISO 5527:2015) has been prepared by Technical Committee ISO/TC 34 “Food products” in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by August 2015, and conflicting national standards shall be withdrawn at the latest by August 2015. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 5527:2015 has been approved by CEN as EN ISO 5527:2015 without any modification.
SIST EN ISO 5527:2015
SIST EN ISO 5527:2015
© ISO 2015INTERNATIONAL STANDARDISO5527Third editionTroisième édition2015-02-01Reference numberNuméro de référenceISO 5527:2015(E/F)NORME INTERNATIONALECereals — Vocabulary Céréales — Vocabulaire Getreide — VokabularSIST EN ISO 5527:2015
ISO 5527:2015(E/F) ii © ISO 2015 – All rights reserved/Tous droits réservés ii © ISO 2015 – All rights reserved/Tous droits réservésCOPYRIGHT PROTECTED DOCUMENTDOCUMENT PROTÉGÉ PAR COPYRIGHT©
ISO 2015All rights reservedä Unless otherwise speci Ðiedá no part of this publication may be reproduced or utilized otherwise in any form or by any meansá electronic or mechanicalá including photocopyingá or posting on the internet or an intranetá without prior written permissionä Permission can be requested from either ISO at the address below or ISOïs member body in the country of the requesteräDroits de reproduction réservésä Sauf indication contraireá aucune partie de cette publication ne peut être reproduite ni utilisée sous quelque forme que ce soit et par aucun procédéá électronique ou mécaniqueá y compris la photocopieá lïaf Ðichage sur lïinternet ou sur un Intranetá sans autorisation écrite préalableä Les demandes dïautorisation peuvent être adressées à lïISO à lïadresse ciæaprès ou au comité membre de lïISO dans le pays du demandeuräISO copyright of ÐiceTel. + 41 22 749 01 11Fax
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v yEæmail copyright 7isoäorgWeb www.iso.orgSIST EN ISO 5527:2015
ISO 5527:2015(E/F) Contents PageForeword .vIntroduction .vi1 Scope .1tTermsanddeÐinitions .1 tä s General terms .1 tä t Terms relating to physiology .11 tä u Terms relating to morphology .12 tä v Terms relating to technology of cereals .15 tä w Terms relating to cereal products .19 tä x Terms relating to test and sampling methods.22Bibliography .28© ISO 2015 – All rights reserved/Tous droits réservés iiiSIST EN ISO 5527:2015
ISO 5527:2015(E/F)Forewordthrough ISO technical committeesä Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committeeä International organizationsá governmental and nonægovernmentalá in liaison with ISOá also take part in the workä electrotechnical standardizationäThe procedures used to develop this document and those intended for its further maintenance are different types of ISO documents should be notedä This document was drafted in accordance with the
Directivesá Part
tAttention is drawn to the possibility that some of the elements of this document may be the subject of patent rightsä ISO shall not be held responsible for identifying any or all such patent rightsä Details of any Any trade name used in this document is information given for the convenience of users and does not constitute an endorsementä
u vá Food Productsá Subcommittee SC
vá Cereals and pulses.
w wrevised. iv © ISO 2015 – All rights reserved/Tous droits réservésSIST EN ISO 5527:2015
ISO 5527:2015(E/F)IntroductionIn this edition of ISO
w w t yá the terms and de Ðinitions have been stored in the Online Browsing Platform The PDF version of ISO
w w t y also contains the terms and de Ðinitions in Chineseä © ISO 2015 – All rights reserved/Tous droits réservés vSIST EN ISO 5527:2015
SIST EN ISO 5527:2015
Cereals — Vocabulary1 ScopeThis International Standard de Ðines terms relating to cerealsäNOTE
s In addition to terms used in English and Frenchá two of the three of Ðicial ISO languagesá this document gives the equivalent terms in Spanishá German and Chineseâ these are published under the responsibility of the the terms and de Ðinitions given in the of Ðicial languages can be considered as ISO terms and de ÐinitionsäThe terms are given under the following subheadingsã2.1General terms2.2Terms relating to physiology2.3Terms relating to morphology2.4Terms relating to technology of cereals2.5Terms relating to cereal products tä x Terms relating to test and sampling methodsNOTE
t See ISO
w w t x[ x] for a list of principal cereal species with their botanic names and common namesätTermsanddeÐinitions2.1 General terms2.1.1blightfungus disease of cereals2.1.2bread-making cerealscereals that are suitable for making bread and other productsEXAMPLE Wheatá ryeá triticaleä2.1.3bulk storelarge store in which grain is stored unpackaged in large quantities2.1.4bunted graingrains
Ðilled with a fetid smelling dust comprising the spores of bunts2.1.5cerealsgrains of plantsá usually cultivatedá belonging to the Poaceae familyNote
s to entryã A list of these plants is given in ISO
w w t xä[ x]INTERNATIONAL STANDARD ISO 5527:2015(E/F)© ISO 2015 – All rights reserved/Tous droits réservés 1SIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.6consignmentphysical quantity of grain on offerá dispatched or received at one timeá and covered by a particular contract or shipping documentNote
s to entryã A consignment may be composed of one or more lotsä2.1.7cultivarvarietyfrom generation to generation through its natural mode of reproduction2.1.8damaged grainwhole kernel which is distinctly discoloured or damaged by waterá insectsá heat or any other causes2.1.9ear cocklenematode seed gall having a blackish brown colouration and containing a mass of small driedæup nematode worms of the species Anguina tritici, which become active when immersed in waterNote
s to entryã ThLychnis githago Scop. or Agrostemma githago L.).2.1.10ergotsclerotium of the fungus Claviceps purpurea which may infect wheat but mostly ryeNote
s to entryã Sclerotia develop in the ear instead of a seedä Sclerotia contain more than
v r poisonous ergot alcaloidsä2.1.11extraneous matterfraction consisting of inorganic extraneous matter and organic extraneous matter2.1.12foreign grainseedsá other than cerealsá present in the sample or in the lot under consideration2.1.13fracturesurface presented by the endosperm of a broken grainá which can be either mealyá semiævitreous or vitreous in appearance2.1.14fusarium-contaminated graingrain of which the pericarp is contaminated by mycelia of Fusarium sppNote
s to entryã Such grain has a slightly scaldedá shrivelled appearance and shows diffuse spotsá with badly 2.1.15grains attacked by pestsgrains which show damage owing to attack by rodentsá insectsá mites or other pests2.1.16harmful seedtoxic seedseeds whichá if present in quantities above a certain limitá may have a toxicá harmfulá damaging or dangerous effect on healthá organoleptic properties or technological performance 2 © ISO 2015 – All rights reserved/Tous droits réservésSIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.17heat damaged grainresulting from the effect of heatá grain with a chestnut to black colourationá and of which a section of the endosperm is yellowishægrey or brownish black2.1.18hidden infestationthose 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 damageá usually to feedNote
s to entryã Hidden infestation is not normally apparent upon
Ðirst examination of the sampleä2.1.19impuritiesdamaged grains and all organic and inorganic materials other than cereals grainsNote
s to entryã The impurities comprise four main categories as followsã damaged grainsâ other cerealsâ 2.1.20impurity of animal origin2.1.21infestationpest speciesto the grain2.1.22initial observed infestationthose freeæliving insects that are immediately apparent to the eye when the sample is
Ðirst examined2.1.23mealy fracturefracture surface of endosperm that is completely loose in texture and starchy in appearance2.1.24mothspecies of the order Lepidoptera (Heterocera)á which are less brightly coloured than butter Ðlies and
Ðly mainly at nightNote
s to entryã Butter Ðlies (Rhophalocera) and moths (Heterocera) belong to the same order Lepidopteraá but butter Ðlies are not encountered in grain storageä2.1.25mouldy grainsgrains with moulds visible to the naked eye on
w r
¨ o2.1.26packed unitquantity of grain or milled product packed in a bag or a retail pack2.1.27pericarp damageprimary type of damage that causes kernel to be nonæwholeá consisting of cracksá cutsá abrasionsá and chips or pieces of missing endosperm © ISO 2015 – All rights reserved/Tous droits réservés 3SIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.28branmilling fraction obtained from removal of outer layer of cereals2.1.29seed graingrain intended for sowing2.1.30semi-vitreous fracturefracture surface of endosperm that is partly mealy and partly vitreous in appearance2.1.31shrivelled grainshrunken grainsgrains which are poorly
Ðilledá light and thiná whose buildæup of reserves has been halted due to physiological or pathological factors2.1.32small grainssound grains of small size which pass through a sieve of a particular aperture size2.1.33spring cereals2.1.34sprouted graingrains in which the radicle or plumule is clearly visible to the naked eyeNote
s to entryã Sas the falling numberä2.1.35stress cracktiny
Ðissure 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 pericarp2.1.36total damaged kernelskernels and pieces of grain kernels that are badly ground damagedá weather damagedá damaged by fungiá insect boredá frost damagedá germ damagedá sprout damagedá or otherwise materially damaged2.1.37vitreous fracturefracture surface of endosperm that is completely compact and translucent in appearance2.1.38vitreous grainwhole sound grain having a natural translucent appearanceNote
s to entryã These are not considered to be impuritiesä2.1.39waxy cereals ´wheatá barleyá maizeá riceá sorghum µ cereal with starch composed almost entirely of amylopectine 4 © ISO 2015 – All rights reserved/Tous droits réservésSIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.40weevily grainSytophilus granarius)Note
s to entryã The weevil lays eggs in stored grainá the larvae feed inside the grainä2.1.41winter cerealsNote
s to entryã Flowering occurs only if plants are subjected to certain natural and arti Ðicial conditions of vernalization usually involving cold treatmentá which occurs naturally if planted before winter frostä2.1.42barleyfruit of the cereal crop Hordeum vulgare belonging to the Poaceae family2.1.42.1feed barleybarley whose grains are used for feeding animals2.1.42.2highland barleyhulless barleynaked barleymutant caryopsis of cultivated barley belonging to the Poaceae family which easily separates from the glume2.1.42.3malting barleyconverted to malt2.1.43foxtail milletmillet in huskcaryopsis of cultivated cereal crop that belongs to the Poaceae familyNote
s to entryã The husk of the caryopsis can be redá orangeá yellowá whiteá purple or black in colourâ its fruit is ovalá yellow in colourá and may be nonæglutinous or glutinousä2.1.44cornmaizefruit cereal cropá usually cultivatedá belonging to the Poaceae familyá often toothæshapedá triangular and almost roundedá usually yellow or white in colour2.1.44.1baby cornform of corn for human consumption whose young ears are harvested when silks become visible2.1.44.2dent cornform of corn whose mature kernel has the shape of a horseïs tooth with a depression in the crown2.1.44.3Ðieldcorncorn whose mature grains he common commodity corná mostly
Ðlint and dent types re mainly used for animal feed either directly or as part of a preæprocessed feed © ISO 2015 – All rights reserved/Tous droits réservés 5SIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.44.4Ðlintcornform of corn whose mature kernel has a smoothá vitreuosá appearance and a rather round shape2.1.44.5Ðlourcornkind of corn whose kernels are composed largely of soft starch instead of vitreous starch2.1.44.6geneticallymodiÐiedcornGMOmaize obtained by using recombinant DNA technologyá able to transfer speci Ðic genes from one organism 2.1.44.7maize hardnessamount of vitreous endosperm in the kernel relative to the amount of
Ðloury endosperm present in the maize kernel2.1.44.8pop cornform of corn whose mature kernels have the ability to pop during rapid cooking because of the buildæup of internal pressure during rapid heating2.1.44.9sweet cornform of corn whose kernels have so much sugar and so little starch that they are wrinkled and translucent when dried2.1.44.10waxy cornglutinous corntype of corn which contains less than
w
¨ mass fraction amylose on dry matterá the rest being amylopectin2.1.45ricefruits of Oryza sativa or Oryza glaberrimaá of the family Poaceae2.1.45.1abdominal white ricewhite bellyhead rice with the opaque portion at the ventral surface or the same side of the embryo2.1.45.2aromatic ricefragrant ricescented ricerice varieties containing a natural aromatic odour different to other rice varieties which especially appears after cooking2.1.45.3brown ricecargo ricehulled ricehusked riceloonzain ricepaddy from which the husk only has been removedNote
s to entryã The processes of husking and handling may result in some loss of branäNote
t to entryã For convenience and classi Ðication purposesá this entry is identical to that of 2.5.3.1.
x © ISO 2015 – All rights reserved/Tous droits réservésSIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.45.4chalky kernel2.1.45.5chippart of kernel which passes through a test sieve complying with ISO
w t t uá[5] and having round apertures of diameter
sá v mm2.1.45.6damaged kernelhead rice showing evident deterioration due to moistureá pestsá disease or other causesä2.1.45.7extra well-milled ricehusked rice obtained by milling in such a way that all of the husk and almost all of the embryo have been removed2.1.45.8geneticallymodiÐiedricerice obtained by using recombinant DNA technologyá able to transfer speci Ðic genes from one organism 2.1.45.9glutinous ricewaxy ricetype of rice whose kernels have a white and opaque appearanceNote
s to entryã The starch of waxy rice consists almost entirely of amylopectinä After cookingá the kernels tend to stick together.2.1.45.10grain chalkiness2.1.45.11head ricewhole kernel or portion of kernel with a length greater than or equal to threeæquarters of the average length of the test sample kernels2.1.45.12hullhuskenvelopeá
Ðlowering glumes and glumesá which encloses the whole kernel2.1.45.13immature rice kernelhead rice which is unripe and badly developed2.1.45.14large broken kernelpart of kernel with a length less than threeæquarters but greater than oneæhalf of the average length of the test sample kernels2.1.45.15long-grain glutinous ricefruits of longægrain and glutinous paddy riceá which generally is oval or long and thin in shape and whose kernels have a white and opaque appearanceNote
s to entryã The starch of waxy rice consists almost entirely of amylopectinä The kernels have a tendency to stick together after cookingä © ISO 2015 – All rights reserved/Tous droits réservés 7SIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.45.16long-grain non-glutinous ricefruit of nonæglutinous paddy riceá generally is oval or long and thin in shapeá and has relative low stickiness and high expansibility2.1.45.17medium broken kernelpart of kernel with a length less than or equal to oneæhalf but greater than oneæquarter of the average length of the test sample kernels2.1.45.18medium to short-grain non-glutinous ricefruit of medium to shortægrain nonæglutinous paddy riceá which kernel generally is oval or round type in shape2.1.45.19milled ricewhite ricehusked rice from which almost all of the bran and embryo have been removed by milling2.1.45.20non-glutinous ricenon-waxy ricetype of rice having a translucent endosperm whose starch contains amylopectin and amyloseNote
s to entryã The more amylose nonæglutinous rice containsá the more sticky it is after cookingä2.1.45.21paddy ricerough ricefruits of cultivated paddy riceá including its husk and caryopsisá as harvested2.1.45.22parboiled ricehusked 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 process2.1.45.23partly gelatinized kernelparboiled rice which is not fully gelatinized and shows an endosperm white and opaque areas2.1.45.24peckpecky kernelhead rice or broken kernel of parboiled rice of which more than one quarter of the surface is dark to bacterial or fungal diseases2.1.45.25red kernelhead rice having red bran2.1.45.26red streaked ricehead rice or broken kernel rice with red streaks of length greater than or equal to half of the kernel length 8 © ISO 2015 – All rights reserved/Tous droits réservésSIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.45.27short-grain glutinous ricefruits of shortægrain and glutinous paddyá which generally is oval in shapeá varieties of rice whose kernels have a white and opaque appearanceNote
s to entryã The starch of waxy rice consists almost entirely of amylopectinä The kernels have a tendency to stick together after cookingä2.1.45.28small broken kernelpart of kernel with a length less than a quarter of the average length of the test sample kernels2.45.29well milled ricehusked rice with most of the husk and the embryo removed by milling2.1.45.30white back ricehusked rice whose dorsal surface located on the opposite side of the embryo is partially chalky2.1.45.31white core ricehusked rice partially chalky at the centre part of the endosperm2.1.45.32whole kernelsgrains without any broken part or piece of grains having a length greater than or equal to nineætenths of the average length of test sample kernelsNote
s to entryã Average lengthã arithmetic mean of the test sample kernels that are not immature or malformed and without any broken partsä2.1.46wheatstraw cereal crop sown in winter or springNote
s to entryã The mature plant is characterized by a spike and grain is a naked caryopsis more or less red or white and ovoidä2.1.46.1alternative wheatlate autumn wheat, en GBwinter wheat, en GBwheat sown equally well during the autumn or winter2.1.46.2blending wheatwheat with special characteristicsá mixed in small quantities to others to produce
Ðlour better suited for its intended purpose2.1.46.3bread wheatbread-making wheatcommon wheat which has the appropriate physicalá chemicalá rheological and other properties for a 2.1.46.4wheat broken grainsgrains in which part of the endosperm is exposedá or grains without germ © ISO 2015 – All rights reserved/Tous droits réservés 9SIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.1.46.5durum wheat shrivelled grainsowing to physiological and pathological in Ðluencesá and which pass through a speci Ðic sieve for each species of grain2.1.46.6feed wheatwheat whose grains are used for feeding animals2.1.46.7geneticallymodiÐiedwheatwheat obtained by using recombinant DNA technologyá able to transfer speci Ðic genes from one organism 2.1.46.8hard wheatwheat with kernels having a high hardness criterion2.1.46.9medium hard wheatwheat with medium gluten contentá and a medium hard texture2.1.46.10mottled grainssick grainssick wheatsgrains which showá at places other than on the germ itselfá colourations between brown and brownishæblacká including in the creaseNote
s to entryã Sick wheat is not considered to be an impurity except for durum wheatä2.1.46.11non-wholly-vitreous grainpartly vitreous graingrain which is partially vitreousNote
s to entryã This expression is used to indicate a defect affecting durum wheatä2.1.46.12smutty grainsgrains coloured on the outside by the presence of spores of smuts (Ustilago spp.)Note
s to entryã Smutty grains should not be confused with grains simply soiled with earth or dustä This distinction can only be made by microscopeäNote
t to entryã Spores are often clustered in the hairs of wheat brushä2.1.46.13bunted grainsTilletia spp.)Note
s to entryã Both Tilletia foetida and Tilletia cariescharacterized by a
Ðishy odouräNote
t to entryã Spores are often clustered in the brush hairs of wheatä2.1.46.14soft wheatwheat with low gluten contentá and a softá
Ðloury endosperm ratio of not less than
y r
¨ mass fractionâ in generalá it is suitable for cakeá biscuitá and lowævolume breads 10 © ISO 2015 – All rights reserved/Tous droits réservésSIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.2 Terms relating to physiology2.2.1dormancynatural state of suspended growth and metabolism of a viable seed which does not germinate when placed under normal or optimal conditions of lightá temperature and moisture2.2.2enzymebiocatalyst and protein substance produced by living cells which catalyses a biochemical reaction in living organism2.2.3germshootsproutresulting plantule when a dormant seed undergoes the process of germinationNote
s to entryã The radicle and the plumule are visible at this stageäNote
t to entryã See also
tä uä sä s yä2.2.4germinationphysiological activity which precedes plant growthNote
s to entryã All the events which occur when the seed passes from dormancy to active growth of a new plantletäNote
t to entryã The visible end result of this activityá the protrusion of the radicle and plumuleá is referred to as “sprouting”.Note
u to entryã The terms ògerminationó and òsproutingó are not synonymsä2.2.5germinative capacityduration of germinationNote
s to entryã Germinative capacity is expressed as the percentage of grains germinatingä2.2.6germinative forcegerminative energyability of a grain to germinateá or number of grains that do germinateá under experimentally de Ðined conditions at a given timeNote
s to entryã Germinative force is expressed as the percentage of grains germinating at a given timeä2.2.7grain brightnessòlustrousó external appearance of grain which has not been discoloured or damaged by adverse weather conditionsá by pests or by unsuitable conditions of storage2.2.8maturitystate of a grain when physiologically fully developed and stable after the maturation period © ISO 2015 – All rights reserved/Tous droits réservés 11SIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.2.9physiological maturity stage when a cereal kernel has maximum accumulation of dry massá iäeä when a black layer becomes visible at the base of the kernelNote
s to entryã This matter is not visible for all maize kernelsä It is generally absent for other straw cerealsä2.2.10respirationoxidative 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 water2.3 Terms relating to morphology2.3.1 General terms2.3.1.1aleurone grainsprotein bodiesgranules present in the cells of the aleurone layerá composed principally of globulinætype proteinsá and containing phytin and mineral constituents2.3.1.2aleurone layerproteinaceous layer2.3.1.3amylopectinpolysaccharide constituent of starchá the macromolecules of which have glucose units linked in a branched structure2.3.1.4amylosepolysaccharide constituent of starchá the macromolecules of which have glucose units linked in a predominantly linear structure2.3.1.5awnbristleælike extension of the glume or lemma of certain cereals2.3.1.6beardbrushbrush of graintuft of very short hairs at the nonægerm end of the caryopsis of certain cereals2.3.1.7birefringencemaltose crosscharacteristic of cereal starch observed through a microscope under polarized light2.3.1.8cotyledon Ðirst leaf of the embryo as a seed sprouts 12 © ISO 2015 – All rights reserved/Tous droits réservésSIST EN ISO 5527:2015
ISO 5527:2015(E/F)2.3.1.9creaseNote
s to entryã It is absent in the case of many cerealsá but in wheat it may reach twoæthirds of the thickness of the grainä2.3.1.10cross cellscross-cell layerouter of the two cellular layers which together comprise the endocarpá the longer side of which is perpendicular to the main axis of the grain2.3.1.11cuticlepellicule covering the epidermis2.3.1.12embryoliving organismá which develops from a seed2.3.1.13endospermtissue containing reserve substances in cereal grainsNote
s to entryã òEndospermó is a botanical termá the technological term òkerneló is close to òendospermóá but not synonymousá and it means that part of the starchy grain obtained after removing the envelopesä2.3.1.14epicarpexocarpá the outer layer of skin on a seed2.3.1.15epidermis
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