67.060 - Cereals, pulses and derived products
ICS 67.060 Details
Cereals, pulses and derived products
Getreide, Hulsenfruchte und daraus gewonnene Produkte
Céréales, légumineuses et produits dérivés
Žita, stročnice in proizvodi iz njih
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This document establishes a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: — firmness, by chewing; — liveliness, by manual handling; — starch release, by manual handling. This document does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta. It does not apply to small pasta shapes usually consumed in soups. This document is applicable to all forms of alimentary pasta produced from durum wheat and to products made from common wheat or a mixture of common wheat and durum wheat. NOTE National regulations can apply. This document has been specifically designed to establish the reference method with a view to the development, approval or monitoring of instrumental or practical methods of sensory analysis.
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1.1 This document specifies four rapid methods for estimating the degree of, or detecting the presence of, hidden insect infestation with sampling (see Clauses 4 to 6) or without sampling (on-site probing, see Clause 7) in a cereal or pulse lot.
NOTE The characteristics leading to the choice of rapid method are summarized in ISO 6639-1:2025, Table 1.
1.2 The method by determination of carbon dioxide production (see Clause 4) is applicable to testing whole grains. It does not apply to testing:
a) finely ground grain products, as there is a risk that particles of material will be sucked up with air samples; or
b) grain products with moisture contents greater than a mass fraction of 15 %, because of the risk of carbon dioxide produced by the products themselves and by microorganisms interfering with the results.
In addition, the method does not apply to the rapid testing of grain products onto which carbon dioxide has already been adsorbed in large quantities (e.g. grain stored in a confined atmosphere, when there are clear external indications of heavy infestation).
The method is applicable to coarsely milled or kibbled grain products, provided that they have been sieved before testing to remove fine particles and loose insects.
The method does not permit the presence of dead adults.
1.3 The whole grain flotation method (see Clause 5) is applicable to detecting hidden infestation in most cereals and pulses but only on a qualitative basis.
1.4 The acoustic method operating on a grain sample (see Clause 6) is applicable to detecting living (and active) insects (larvae and adults before their emergence from a kernel) inside grains in a sample. It does not permit dead adults and larvae or living eggs and pupae (non-feeding stages) to be detected.
1.5 The on-site assessment acoustic method (see Clause 7) is applicable to detecting adult insects and larvae feeding on the grain inside without taking samples. It does not apply to detecting inactive stages (eggs, nymph and moulting).
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This document specifies methods of sampling cereals and pulses, in bags or in bulk, for the determination of hidden insect infestation.
This document is applicable to grain in any form of storage structure or transit vehicle at any level of trade from producer to consumer.
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This document establishes general principles for the methods of the determination of hidden insect infestation in cereals and pulses.
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This document specifies a method for the quantitative determination of 17 mycotoxins in cereals and cereal products (e.g. wheat, maize, husked rice, rice and their products) using ultra-high-performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS). The 17 mycotoxins are aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, deoxynivalenol, nivalenol, deoxynivalenol-3-glucoside, 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, zearalenone, ochratoxin A, fumonisin B1, fumonisin B2, fumonisin B3, T-2 toxin, HT-2 toxin and sterigmatocystin. This document does not apply to foods for infants and young children. This document is applicable to other products (e.g. nuts) provided that the method is validated for each individual case. The calibration range of the method and the validated range during the interlaboratory study for each mycotoxin are listed in Table A.1.
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This document gives guidance on the measurement of the temperature of grain stored in bulk in storage buildings, silos or any other warehouses, including detection apparatus, temperature sensors, layout of temperature probes, digital display of results and measurement operation steps.
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This document establishes general principles for the methods of the determination of hidden insect infestation in cereals and pulses.
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1.1 This document specifies four rapid methods for estimating the degree of, or detecting the presence of, hidden insect infestation with sampling (see Clauses 4 to 6) or without sampling (on-site probing, see Clause 7) in a cereal or pulse lot. NOTE The characteristics leading to the choice of rapid method are summarized in ISO 6639-1:2025, Table 1. 1.2 The method by determination of carbon dioxide production (see Clause 4) is applicable to testing whole grains. It does not apply to testing: a) finely ground grain products, as there is a risk that particles of material will be sucked up with air samples; or b) grain products with moisture contents greater than a mass fraction of 15 %, because of the risk of carbon dioxide produced by the products themselves and by microorganisms interfering with the results. In addition, the method does not apply to the rapid testing of grain products onto which carbon dioxide has already been adsorbed in large quantities (e.g. grain stored in a confined atmosphere, when there are clear external indications of heavy infestation). The method is applicable to coarsely milled or kibbled grain products, provided that they have been sieved before testing to remove fine particles and loose insects. The method does not permit the presence of dead adults. 1.3 The whole grain flotation method (see Clause 5) is applicable to detecting hidden infestation in most cereals and pulses but only on a qualitative basis. 1.4 The acoustic method operating on a grain sample (see Clause 6) is applicable to detecting living (and active) insects (larvae and adults before their emergence from a kernel) inside grains in a sample. It does not permit dead adults and larvae or living eggs and pupae (non-feeding stages) to be detected. 1.5 The on-site assessment acoustic method (see Clause 7) is applicable to detecting adult insects and larvae feeding on the grain inside without taking samples. It does not apply to detecting inactive stages (eggs, nymph and moulting).
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This document specifies methods of sampling cereals and pulses, in bags or in bulk, for the determination of hidden insect infestation. This document is applicable to grain in any form of storage structure or transit vehicle at any level of trade from producer to consumer.
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This document specifies a simplified routine method for the dynamic or static sampling, by manual or mechanical means, of cereals, pulses and cereal products to assess their quality and condition. It is applicable to sampling for the determination of heterogeneously distributed contaminants, undesirable substances and parameters usually homogenously distributed, such as those used to assess quality or compliance with a specification. It is applicable to daily use in the field, and in silos and factories that ship or receive grains. It does not apply to determining insect infestation in a grain lot. Methods for assessing insect populations are provided in ISO 16002 and ISO 6639-2. This document does not apply to seeds. NOTE The sampling of seeds is governed by the rules established by the International Seed Testing Association (ISTA).
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This document specifies an amperometric method to determine the content of damaged starch in flour.
It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivum L.).
NOTE 1 Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971[9] or in the BIPEA guidance document BY.102.D[10].
NOTE 2 In the absence of validity studies, the results on semi-wholemeal or wholemeal flour, although able to meet the conditions of repeatability given in Clause 9, require careful interpretation.
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This document 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 flours from wheat (Triticum aestivum L.).
NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
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This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to assess the 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 1 This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2 For dough preparation, a farinograph is used (see 6.2)
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This document specifies an amperometric method to determine the content of damaged starch in flour.
It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivum L.).
NOTE 1 Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971[9] or in the BIPEA guidance document BY.102.D[10].
NOTE 2 In the absence of validity studies, the results on semi-wholemeal or wholemeal flour, although able to meet the conditions of repeatability given in Clause 9, require careful interpretation.
- Standard22 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies an amperometric method to determine the content of damaged starch in flour. It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivum L.). NOTE 1 Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971[9] or in the BIPEA guidance document BY.102.D[10]. NOTE 2 In the absence of validity studies, the results on semi-wholemeal or wholemeal flour, although able to meet the conditions of repeatability given in Clause 9, require careful interpretation.
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This document 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 flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
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This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to assess the 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 1 This document is related to ICC 114[5] and AACC Method 54-10[6]. NOTE 2 For dough preparation, a farinograph is used (see 6.2)
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This document specifies a routine reference method for the determination of moisture content of pulses. This document is applicable to chickpeas, lentils, peas, lupinus and all classes of beans with the exception of soybeans.
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This document specifies a routine reference method for the determination of the moisture content of cereals and cereal products.
This document 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.
NOTE For moisture content determination in maize, see ISO 6540[5]; and for pulses, see ISO 24557[7].
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This document specifies an automatic method for the reference method (see ISO 712-1) for the determination of moisture content of cereals and cereal products using an automatic drying oven.
This document is applicable to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina and flour.
The method does not apply to maize and pulses.
NOTE For moisture content determination in maize, see ISO 6540, and for pulses, see ISO 24557.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a routine reference method for the determination of the moisture content of cereals and cereal products.
This document 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.
NOTE For moisture content determination in maize, see ISO 6540[5]; and for pulses, see ISO 24557[7].
- Standard23 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies an automatic method for the reference method (see ISO 712-1) for the determination of moisture content of cereals and cereal products using an automatic drying oven.
This document is applicable to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina and flour.
The method does not apply to maize and pulses.
NOTE For moisture content determination in maize, see ISO 6540, and for pulses, see ISO 24557.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a routine reference method for the determination of the moisture content of cereals and cereal products. This document 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. NOTE For moisture content determination in maize, see ISO 6540[5]; and for pulses, see ISO 24557[7].
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This document specifies an automatic method for the reference method (see ISO 712-1) for the determination of moisture content of cereals and cereal products using an automatic drying oven. This document is applicable to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina and flour. The method does not apply to maize and pulses. NOTE For moisture content determination in maize, see ISO 6540, and for pulses, see ISO 24557.
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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.
- Standard65 pagesEnglish languagesale 10% offe-Library read for1 day
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.
- Standard65 pagesEnglish languagesale 10% offe-Library read for1 day
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.
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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.
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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.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
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.
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This document describes a method for the determination of T-2 toxin and HT-2 toxin in cereals and cereal-based products, e.g. oats, intended for nutrition of infants and young children by high performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (MS/MS) after cleanup by solid phase extraction (SPE) [5].
The method has been validated for HT-2 toxin in oat flour at levels of 9,3 µg/kg and 28,1 µg/kg, oat flakes at levels of 16,5 µg/kg and 21,4 µg/kg, and breakfast cereals (containing oat flakes) at a level of 8,1 µg/kg and for T-2 toxin in oat flour at levels of 4,4 µg/kg and 8,3 µg/kg, oat flakes at levels of 4,9 µg/kg and 6,6 µg/kg and breakfast cereals (containing oat flakes) at a level of 3,5 µg/kg.
Laboratory experiences [6] have shown that the method is also applicable to highly swelling materials (dry cereal-based porridges and modified starches), but these were not examined in the method validation study. Details are outlined in 7.3.
The method can also be applied to oat-by-products at higher levels of T-2- and HT-2 toxin. In this case, the dilution steps need to be considered [6].
The method can also be applied to cereals and cereal products for infants and young children based on e.g. wheat, barley and rice. In this case, the method needs to be in-house-validated for each material. At the time of the interlaboratory study, planned range was 10 µg/kg to 100 µg/kg, and it is known from the pre-study that the method works well in the whole range, although final validation was only done in the range from 3,5 µg/kg to 28,1 µg/kg.
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This document specifies a method for the determination of the biometric characteristics of husked or milled rice kernels.
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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).
- Standard28 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a method for the determination of T-2 toxin and HT-2 toxin in cereals and cereal-based products, e.g. oats, intended for nutrition of infants and young children by high performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (MS/MS) after cleanup by solid phase extraction (SPE) [5].
The method has been validated for HT-2 toxin in oat flour at levels of 9,3 µg/kg and 28,1 µg/kg, oat flakes at levels of 16,5 µg/kg and 21,4 µg/kg, and breakfast cereals (containing oat flakes) at a level of 8,1 µg/kg and for T-2 toxin in oat flour at levels of 4,4 µg/kg and 8,3 µg/kg, oat flakes at levels of 4,9 µg/kg and 6,6 µg/kg and breakfast cereals (containing oat flakes) at a level of 3,5 µg/kg.
Laboratory experiences [6] have shown that the method is also applicable to highly swelling materials (dry cereal-based porridges and modified starches), but these were not examined in the method validation study. Details are outlined in 7.3.
The method can also be applied to oat-by-products at higher levels of T-2- and HT-2 toxin. In this case, the dilution steps need to be considered [6].
The method can also be applied to cereals and cereal products for infants and young children based on e.g. wheat, barley and rice. In this case, the method needs to be in-house-validated for each material. At the time of the interlaboratory study, planned range was 10 µg/kg to 100 µg/kg, and it is known from the pre-study that the method works well in the whole range, although final validation was only done in the range from 3,5 µg/kg to 28,1 µg/kg.
- Standard27 pagesEnglish languagesale 10% offe-Library read for1 day
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).
- Standard28 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of the biometric characteristics of husked or milled rice kernels.
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This document 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 flours from wheat (Triticum aestivum L.).
NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
- Standard46 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to assess the 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 1 This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2 For dough preparation, a farinograph is used (see 6.2)
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This document specifies a method for the determination of cadmium (Cd) in cereals. It is applicable to rice, brown rice, wheat and maize by graphite furnace atomic absorption spectrometry (GFAAS) after extraction with diluted nitric acid (HNO3). The limit of quantification is 0,002 mg/kg; it is approximate and dependent on the sample matrix as well as on the instrument conditions.
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This document describes a method for the determination of the sum of six ergot alkaloids (ergocornine, ergometrine, ergocristine, ergotamine, ergosine and ergocryptine) and their -inine epimer pairs by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) after clean-up by dispersive solid phase extraction (dSPE).
The method has been validated in the range 13,2 µg/kg to 168 µg/kg for the sum of the twelve ergot alkaloids, in rye flour, rye bread and cereal products (breakfast cereal, infant breakfast cereal, and crispbread) that contained rye as an ingredient, as well as seeded wholemeal flour and a barley and rye flour mixture.
Method performance was satisfactory in the range 24,1 µg/kg to 168 µg/kg, however at lower concentrations RSDR values were greater than 44 %, and HorRat values exceeded 2,0, indicating the method may not be fully suitable at concentrations below 24 µg/kg for sum of ergot alkaloids, although it is suitable for screening at these concentrations.
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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).
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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.
- Technical report107 pagesEnglish languagesale 10% offe-Library read for1 day
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.
- Technical report107 pagesEnglish languagesale 10% offe-Library read for1 day
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.
- Technical report99 pagesEnglish languagesale 15% off
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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).
- Standard21 pagesEnglish languagesale 15% off
- Standard21 pagesFrench languagesale 15% off
This document describes a method for the determination of the sum of six ergot alkaloids (ergocornine, ergometrine, ergocristine, ergotamine, ergosine and ergocryptine) and their -inine epimer pairs by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) after clean-up by dispersive solid phase extraction (dSPE).
The method has been validated in the range 13,2 µg/kg to 168 µg/kg for the sum of the twelve ergot alkaloids, in rye flour, rye bread and cereal products (breakfast cereal, infant breakfast cereal, and crispbread) that contained rye as an ingredient, as well as seeded wholemeal flour and a barley and rye flour mixture.
Method performance was satisfactory in the range 24,1 µg/kg to 168 µg/kg, however at lower concentrations RSDR values were greater than 44 %, and HorRat values exceeded 2,0, indicating the method may not be fully suitable at concentrations below 24 µg/kg for sum of ergot alkaloids, although it is suitable for screening at these concentrations.
- Standard44 pagesEnglish languagesale 10% offe-Library read for1 day
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.
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