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67.060: Cereals, pulses and derived products

Including grains, corn, flours, baked products, etc.

Items to be displayed:

Standard and/or projectStage TC
ISO 520:2010
Cereals and pulses -- Determination of the mass of 1 000 grains
60.60 ISO/TC 34/SC 4
ISO 605:1991
Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test methods
90.93 ISO/TC 34/SC 4
ISO 712:2009
Cereals and cereal products -- Determination of moisture content -- Reference method
90.60 ISO/TC 34/SC 4
ISO 2164:1975
Pulses -- Determination of glycosidic hydrocyanic acid
90.93 ISO/TC 34/SC 4
ISO 2171:2007
Cereals, pulses and by-products -- Determination of ash yield by incineration
90.93 ISO/TC 34/SC 4
ISO 3093:2009
Wheat, rye and their flours, durum wheat and durum wheat semolina -- Determination of the falling number according to Hagberg-Perten
90.60 ISO/TC 34/SC 4
ISO 4112:1990
Cereals and pulses -- Guidance on measurement of the temperature of grain stored in bulk
90.93 ISO/TC 34/SC 4
ISO 4174:1998
Cereals, oilseeds and pulses -- Measurement of unit pressure loss in one-dimensional air flow through bulk grain
90.93 ISO/TC 34/SC 4
ISO 5526:2013
Cereals, pulses and other food grains -- Nomenclature
60.60 ISO/TC 34/SC 4
ISO/FDIS 5527.2
Cereals -- Vocabulary
50.20 ISO/TC 34/SC 4
ISO 5527:1995
Cereals -- Vocabulary
90.92 ISO/TC 34/SC 4
ISO 5529:2007
Wheat -- Determination of the sedimentation index -- Zeleny test
90.93 ISO/TC 34/SC 4
ISO 5530-1:2013
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph
60.60 ISO/TC 34/SC 4
ISO 5530-2:2012
Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph
60.60 ISO/TC 34/SC 4
ISO 5530-3:1988
Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
90.93 ISO/TC 34/SC 4
ISO 6322-1:1996
Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals
90.93 ISO/TC 34/SC 4
ISO 6322-2:2000
Storage of cereals and pulses -- Part 2: Practical recommendations
90.93 ISO/TC 34/SC 4
ISO 6322-3:1989
Storage of cereals and pulses -- Part 3: Control of attack by pests
90.93 ISO/TC 34/SC 4
ISO 6540:1980
Maize -- Determination of moisture content (on milled grains and on whole grains)
90.93 ISO/TC 34/SC 4
ISO 6639-1:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 1: General principles
90.93 ISO/TC 34/SC 4
ISO 6639-2:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 2: Sampling
90.93 ISO/TC 34/SC 4
ISO 6639-3:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 3: Reference method
90.93 ISO/TC 34/SC 4
ISO 6639-4:1987
Cereals and pulses -- Determination of hidden insect infestation -- Part 4: Rapid methods
90.93 ISO/TC 34/SC 4
ISO 6646:2011
Rice -- Determination of the potential milling yield from paddy and from husked rice
60.60 ISO/TC 34/SC 4
ISO/FDIS 6647-1
Rice -- Determination of amylose content -- Part 1: Reference method
50.00 ISO/TC 34/SC 4
ISO 6647-1:2007
Rice -- Determination of amylose content -- Part 1: Reference method
90.92 ISO/TC 34/SC 4
ISO 6647-2:2007
Rice -- Determination of amylose content -- Part 2: Routine methods
90.92 ISO/TC 34/SC 4
ISO/FDIS 6647-2
Rice -- Determination of amylose content -- Part 2: Routine methods
50.00 ISO/TC 34/SC 4
ISO 6820:1985
Wheat flour and rye flour -- General guidance on the drafting of bread-making tests
90.93 ISO/TC 34/SC 4
ISO 7301:2011
Rice -- Specification
60.60 ISO/TC 34/SC 4
ISO 7304:1985
Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
90.92 ISO/TC 34/SC 4
ISO/DIS 7304-1
Durum wheat semolina and alimentary pasta -- Assessment of cooking quality of alimentary pasta by sensory analysis -- Part 1: Reference method
40.20 ISO/TC 34/SC 4
ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina -- Estimation of cooking quality by sensory analysis -- Part 2: Routine method
90.93 ISO/TC 34/SC 4
ISO 7305:1998
Milled cereal products -- Determination of fat acidity
90.93 ISO/TC 34/SC 4
ISO 7970:2011
Wheat (Triticum aestivum L.) -- Specification
60.60 ISO/TC 34/SC 4
ISO 7971-1:2009
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 1: Reference method
90.93 ISO/TC 34/SC 4
ISO 7971-2:2009
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 2: Method of traceability for measuring instruments through reference to the international standard instrument
90.92 ISO/TC 34/SC 4
ISO/NP 7971-2
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 2: Method of traceability for measuring instruments through reference to the international standard instrument
10.99 ISO/TC 34/SC 4
ISO/NP 7971-3
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 3: Routine method
10.99 ISO/TC 34/SC 4
ISO 7971-3:2009
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 3: Routine method
90.92 ISO/TC 34/SC 4
ISO 7973:1992
Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
90.93 ISO/TC 34/SC 4
ISO 8981:1993
Wheat -- Identification of varieties by electrophoresis
90.93 ISO/TC 34/SC 4
ISO 9648:1988
Sorghum -- Determination of tannin content
90.60 ISO/TC 34/SC 4
ISO 11050:1993
Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
90.93 ISO/TC 34/SC 4
ISO 11051:1994
Durum wheat (Triticum durum Desf.) -- Specification
90.93 ISO/TC 34/SC 4
ISO 11052:1994
Durum wheat flour and semolina -- Determination of yellow pigment content
90.93 ISO/TC 34/SC 4
ISO 11085:2008
Cereals, cereals-based products and animal feeding stuffs -- Determination of crude fat and total fat content by the Randall extraction method
90.92 ISO/TC 34/SC 4
ISO/DIS 11085
Cereals, cereals-based products and animal feeding stuffs -- Determination of crude fat and total fat content by the Randall extraction method
40.99 ISO/TC 34/SC 4
ISO 11746:2012
Rice -- Determination of biometric characteristics of kernels
60.60 ISO/TC 34/SC 4
ISO 11747:2012
Rice -- Determination of rice kernel resistance to extrusion after cooking
60.60 ISO/TC 34/SC 4
ISO 14864:1998
Rice -- Evaluation of gelatinization time of kernels during cooking
90.93 ISO/TC 34/SC 4
ISO 15141-1:1998
Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 1: High performance liquid chromatographic method with silica gel clean up
90.92 ISO/TC 34/SC 4
ISO 15141-2:1998
Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 2: High performance liquid chromatographic method with bicarbonate clean up
90.92 ISO/TC 34/SC 4
ISO 15793:2000
Durum wheat semolinas -- Determination of the undersize fraction
90.93 ISO/TC 34/SC 4
ISO 16002:2004
Stored cereal grains and pulses -- Guidance on the detection of infestation by live invertebrates by trapping
90.93 ISO/TC 34/SC 4
ISO 16050:2003
Foodstuffs -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid chromatographic method
90.93 ISO/TC 34
ISO/WD 16624
Wheat flour and durum wheat semolina -- Determination of the colour by reflectance diffused colorimetry
20.99 ISO/TC 34/SC 4
ISO/DIS 16634-2
Food products -- Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
40.20 ISO/TC 34/SC 4
ISO/TS 16634-2:2009
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
90.92 ISO/TC 34
ISO 17715:2013
Flour from wheat (Triticum aestivum L.) -- Amperometric method for starch damage measurement
60.60 ISO/TC 34/SC 4
ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.) -- Determination of rheological behaviour as a function of mixing and temperature increase
60.60 ISO/TC 34/SC 4
ISO/CD 19942
Maize -- Specification
30.00 ISO/TC 34/SC 4
ISO 20483:2013
Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method
60.60 ISO/TC 34/SC 4
ISO 21415-1:2006
Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by a manual method
90.60 ISO/TC 34/SC 4
ISO/DIS 21415-2
Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means
40.99 ISO/TC 34/SC 4
ISO 21415-2:2006
Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means
90.92 ISO/TC 34/SC 4
ISO 21415-3:2006
Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method
90.93 ISO/TC 34/SC 4
ISO 21415-4:2006
Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method
90.20 ISO/TC 34/SC 4
ISO 24333:2009
Cereals and cereal products -- Sampling
90.60 ISO/TC 34/SC 4
ISO 24557:2009
Pulses -- Determination of moisture content -- Air-oven method
90.93 ISO/TC 34/SC 4
ISO 27971:2008
Cereals and cereal products -- Common wheat (Triticum aestivum L.) -- Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
90.92 ISO/TC 34/SC 4
ISO/FDIS 27971
Cereals and cereal products -- Common wheat (Triticum aestivum L.) -- Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
50.00 ISO/TC 34/SC 4
ISO/DTR 29263
Cereals and cereal products -- Sampling studies
30.60 ISO/TC 34/SC 4