CEN/TC 338 - Cereal and cereal products

This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:
—    stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;
—    stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.

This document specifies a method for determining the ash yield by cereals, pulses and their milled products intended for human consumption. The source materials and products covered are:
a)    grains of cereals;
b)    flours and semolinas;
c)     other milling products (bran and high bran content products, shorts);
d)    mixed cereal flours (mixes);
e)    cereal by-products other than c) (such as wheat gluten, maize grits, broken rice kernels);
f)     pulses and their by-products (flour).
This document does not apply to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984) or to seeds.

This document establishes the minimum specifications for rice (Oryza sativa L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic), parboiled or not, intended for direct human consumption. It does not apply to other products derived from rice nor to waxy rice (glutinous rice).

This document specifies a method for the determination of the biometric characteristics of husked or
milled rice kernels.

This document specifies two methods:
- a reference method for the determination of the moisture content of maize grains and ground whole maize, groats, grits and maize flour, see Clause 4;
- a routine method for the evaluation of the moisture content of maize in whole grains, see Clause 5.
The latter is not suitable for use for experts' reports, or for calibration or checking of humidity meters, because of its significant bias to the reference method (see Table B.3).

This document presents the description and the results of the three studies conducted by United Kingdom, France and Germany related to grain sampling in order to define a harmonized sampling protocol for official controls.
These results had been used to draft ISO 24333.

This document defines a routine method for the determination of moisture and protein contents in whole kernels of wheat and barley using near infrared spectroscopy in the constituent ranges:
-   for wheat:
-   moisture content minimum range from 8 % to 22 %;
-   protein content minimum range from 7 %DM to 20 %DM.
-   for barley:
-   moisture content minimum range from 8 % to 22 %;
-   protein content minimum range from 7 %DM to 16 %DM.
This document describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.

This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.
NOTE    Amylose values determined with this document can be compared with PDO and PGI legislation.

This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot dispersion, and method B specifies cold dispersion.
Both methods are applicable to rice with an amylose mass fraction higher than 5 %.
NOTE    These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.

This document defines the repeatability and the reproducibility of a method using near infrared spectroscopy in whole kernels for the determination of moisture and protein on wheat and barley. The performance of the method (accuracy) is found in EN 15948.
The values derived from the report are applicable to the following concentration ranges:
-  for wheat:
-   moisture content range from 9,5 % - 15,7 %;
-   protein content range from 10,0 % DM to 18,6 % DM;
-  for barley:
-   moisture content range from 10,6 % - 15,9 %;
-   protein content range from 9,2 % DM - 15,4 % DM.

This document specifies a method for the determination of colour in durum wheat semolina and wheat flour by diffuse reflectance colorimetry.
It is applicable to industrial semolina and flour.
The method can be applicable to flour obtained from experimental mill.

This document specifies a routine method for the determination of bulk density, called "mass per hectolitre", of cereals as grain using manual or automatic, mechanical, electric or electronic mass per hectolitre measuring instruments.
NOTE       Further details of the measuring instruments are specified in ISO 7971‑2:2019, 6.4.

This document specifies a test method for ensuring the traceability of bulk density, called "mass per hectolitre", measuring instruments through reference to standard measurement instruments. The mass per hectolitre is of commercial importance for grain cereals. Several types of instruments with varying performances exist for measuring it.
This document also specifies the performances required of national standards instruments, secondary standards instruments, and measuring instruments used in laboratories or in collection or storage silos.

This European Standard specifies the term Besatz (impurities) and describes methods for the determination of its components. The term Besatz is used as a parameter for certain quality aspects in common wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.), triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.).

2017-12-18  -  TC decision is missing to skip Formal Vote.
20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).

ISO 16634-2:2016 specifies a method for the determination of the total nitrogen content and the calculation of the crude protein content of cereals, pulses and milled cereal products.
This method, like the Kjeldahl method (see References [1] and [6]), does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors are used (see 3.2).

The method is based on preparation of a suspension of flour in water, followed by recording of the viscosity of the suspension which is heated at a constant rate from 30 °C to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 °C). Applies to wheat and rye flour and also to wheat and rye grain.

Specifies requirements for test sieves for the laboratory determination of foreign matter in a sample of cereals. Does not apply to test sieves for testing cereals for insect infestation. Cancels and replaces the second edition, which has been technically revised.

ISO 21415-2:2015 specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flours. It also applies to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.

ISO 11085:2015 specifies procedures for the determination of the fat content of cereals, cereal-based products, and animal feeding stuffs. These procedures are not applicable to oilseeds and oleaginous fruits.
The choice of procedure to be used depends on the nature and composition of the material analysed and the reason for carrying out the analysis.
Procedure A is a method for the determination of directly extractable crude fats, applicable to all materials, except those included within the scope of procedure B.
Procedure B is a method for the determination of total fats, applicable to all materials from which the oils and fats cannot be completely extracted without prior hydrolysis.
NOTE          Most cereals, as well as feeds of animal origin, yeasts, potato protein, compound feeds with milk products, glutens, and products subjected to processes such as extrusion, flaking, and heating, yield significantly higher total fat contents when tested by procedure B than by procedure A. See Annex B.

The term impurities applies to all components of a grain sample that differ from the normal basic cereal. It includes the following groups: broken grains, other cereals, grains damaged by pests, grains overheated during drying, sprouted grains, extraneous seeds, unsound grains, extraneous matter and impurities of animal origin.
The principle of the determination of impurities content is to separate all the groups of impurities from the normal basic cereal grains of unimpaired quality by sieving and manual selection out of a subsample and to quantify them. There are various problems in the determination of impurities:
Firstly, the identification of the different groups of impurities depends strongly on the experience and the knowledge of the investigator.
Also experienced investigators can differ in their characterization of grains.
Finally, one is faced with the fact that grain, even after mixing, is rarely homogenous. In other words, if a sample was divided by a sample divider into a number of portions, the amount of a specific group of impurities in each portion could be different, even if absolutely no human or machine error occurred in each determination.
These problems will result in variation of the results of the determination.
An international interlaboratory test for the determination of impurities, according to this standard and involving 14 laboratories in 4 countries, was carried out with 5 maize and 3 sorghum samples. It was asked to participants to make determination in duplicate.
Ten laboratories reported results for the complete sample set and two only for corns.
The test materials ranged between:
-   0,0 % and 2,7 % for broken grains;
-   0,2 % and 3,5 % for grain impurities;
-   0,0 % and 0,1 % for sprouted grains;
-   0,5 % and 3,3 % for miscellaneous impurities;
-   1,8 % and 8,7 % for total impurities.
The aim of the study is to determine the precision, repeatability and reproducibility of the method of determination of impurities content in maize and sorghum samples.
The analyses were realized in March - April 2011.
It occurs according to the ISO 5725:1994.

ISO 5527:2015 defines terms relating to cereals.

ISO 5530-1:2013 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure, or by a constant dough mass procedure.
The method is applicable to experimental and commercial flour from wheat (Triticum aestivum L.).

ISO 17715:2013 specifies the determination of the damage to starch using an amperometric method.
It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological
properties of wheat flour dough in an extension test. The recorded load?extension curve is used to assess
general quality of flour and its response to improving agents.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE This part of ISO 5530 is based on ICC 114.[3]

ISO 20483:2013 specifies a method for the determination of the nitrogen content of cereals, pulses and derived products, according to the Kjeldahl method, and a method for calculating the crude protein content. The method does not distinguish between protein nitrogen and non-protein nitrogen.

This European Standard specifies the term Besatz (impurities) and the method for the determination of its components. The term Besatz is used as a parameter for certain quality aspects in maize (Zea mays L.) and sorghum (Sorghum bicolor L.).
This method has been validated in an interlaboratory study via the analysis of samples containing natural amount of impurities, ranging from:
-   0,0 % to 2,7 % for broken grains;
-   0,2 % to 3,5 % for grains impurities;
-   0,5 % to 3,3 % for miscellaneous impurities;
-   1,8 % to 8,7 % for total impurities.
For further information on the validation, see Annex D.

ISO 5526:2013 lists the botanical names of the main species of: a) cereals (Clause 3); b) pulses (Clause 4); c) other food grains (Clause 5).
ISO 5526:2013 also lists the stabilized plant names of the International Seed Testing Association (ISTA).
Various commonly met synonyms of the botanical names are indicated in an annex.

ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.

The term "Besatz" applies to all components of a grain sample that differ from the normal basic cereal. It includes the following groups: broken grains, shrivelled grains, other cereals, grains damaged by pests, grains with discoloured germ, grains overheated during drying, sprouted grains, extraneous seeds, unsound grains, ergot, bunted grains, extraneous matter, husks and impurities of animal origin. The amount of Besatz and its constituent groups is important for health, cleaning, milling and further processing aspects. For these reasons Besatz is a component of contracts in grain trade and also of the grain intervention system of EU. The principle of the determination of Besatz is to separate all the groups of Besatz from the normal basic cereal grains of unimpaired quality by sieving and manual selection out of a subsample and to quantify them. There are various problems in the determination of Besatz: Firstly, the identification of the different groups of Besatz depends strongly on the experience and the knowledge of the investigator. Also experienced investigators can differ in their characterization of grains. Finally, one is faced with the fact that grain, even after mixing, is rarely homogenous. In other words, if a sample was divided by a sample divider into a number of portions, the amount of a specific group of Besatz in each portion could be different, even if absolutely no human or machine error occurred in each determination. These problems will result in variation of the results of the determination.
An international interlaboratory trial for the determination of Besatz in common wheat, durum wheat and rye was accomplished with 15 laboratories in order to get information on the intra- and interlaboratory variability of the determination of Besatz.
The Technical Report here describes the preparation and evaluation of the results of this interlaboratory test.

ISO 520:2010 specifies a method for the determination of the mass of 1 000 grains of cereals and pulses.
ISO 520:2010 is applicable to all species of cereals and pulses with the exception of seed lots for sowing purposes.

ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.
The method is applicable only to Triticum aestivum L. wheat.

Guidance for the sampling in the case of non-uniformly distributed characteristics

ISO 3092:2009 specifies the determination of the alpha-amylase activity of cereals by the falling number (FN) method according to Hagberg-Perten.
This method is applicable to cereal grains, in particular to wheat and rye and their flours, durum wheat and its semolina.
This method is not applicable to the determination of low levels of alpha-amylase activity.
By converting the FN into a liquefaction number (LN), it is possible to use this method to estimate the composition of mixtures of grain, flour or semolina with known FNs necessary to produce a sample of a required FN.

ISO 24333:2009 specifies requirements for the dynamic or static sampling, by manual or mechanical means, of cereals and cereal products, for assessment of their quality and condition.
It is applicable to sampling for the determination of heterogeneously distributed contaminants, undesirable substances, and parameters usually homogeneously distributed like those used to assess quality or compliance with specification.
It can be used to determine insects in a grain lot.
It is applicable to sampling for assessment of the quality and condition of lots of genetically modified organisms (GMO) but is inappropriate for the determination of the presence of adventitious genetically modified material in non-GM product.
It is not applicable to seed grain.

ISO 712:2009 specifies a routine reference method for the determination of the moisture content of cereals and cereal products.
ISO 712:2009 applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour.
The method is not applicable to maize and pulses.

ISO 7971-1:2009 specifies the reference method for the determination of bulk density, called “mass per hectolitre”, of cereals as grain.

This document specifies a method that uses an alveograph to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.
It describes the alveograph test and how to use a laboratory mill to produce flour in two stages:
    Stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm (see Clause 7);
    Stage 2: the milling process itself, including the break system involving three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products (see Clause 8).

This standard defines general guidelines for the instruments used to determine colorimetric characteristics of semolina samples in the dry or wet form.

This European Standard specifies a reference method for the determination of the proportion of mitadine grains, applicable exclusively to durum wheat (Triticum durum Desf.).

ISO 21415-1:2006 specifies a manual washing out method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.). This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the given specification.

ISO 21415-3:2006 specifies a method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21514-2. In this method, dry gluten is obtained from wet gluten by drying in an oven.
The method can also be used to determine the moisture content of the wet gluten.

ISO 21415-4:2006 specifies a rapid method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21415-2.
The method can also be used to determine the moisture content of the wet gluten.

Establishes a method for determination of the yellow pigment content in durum wheat flour and semolina (Triticum durum L.).

This International Standard specifies a method for the reference method (ISO 712-1) for the determination of the moisture content of cereals and cereal products using the automatic drying oven. This International Standard applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour. The method is not applicable to maize and pulses.

Farines de blé tendre -- Caractéristiques physiques des pâtes -- Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe