ISO 5527:2015

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 2015
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© ISO 2015
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Published in Switzerland/Publié en Suisse
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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
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
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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.
iv © ISO 2015 – All rights reserved/Tous droits réservés

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.
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.
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
2 © ISO 2015 – All rights reserved/Tous droits réservés

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
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
4 © ISO 2015 – All rights reserved/Tous droits réservés

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
2.1.4
...