DRAFT UGANDA STANDARD  
  DUS 331  
Second Edition  
2021 -mm-dd 
 
 
 Reference number  
CDUS 331: 2021  
© UNBS 2021   
  
Cereals — Vocabulary  
 CDUS 331: 2021  
ii © UNBS 2021 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS  2021  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Request s for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@ unbs.go.ug  
Web: www.unbs.go.ug  CDUS 331:2021  
© UNBS 2021 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
3.1 General terms  ................................ ................................ ................................ ................................ ........  1 
3.2 Terms relating to physiology  ................................ ................................ ................................ .............  11 
3.3 Terms relating to mo rphology  ................................ ................................ ................................ ...........  12 
3.4 Terms relating to technology of cereals  ................................ ................................ ...........................  15 
3.5 Terms relating to cereal products  ................................ ................................ ................................ ..... 20 
3.6 Terms relating to test and sampling methods  ................................ ................................ .................  22 
Bibliography  ................................ ................................ ................................ ................................ ......................  28 
. CDUS 331: 2021  
iv © UNBS 2021 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of th e Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comme nts. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 203, Cereals,  pulses and 
related products and processes  
This second edition cancels and replaces the first edition ( US 331:2001 ), which has been technically revised.  
It’s technically identical with ISO 5527:2015 but includes vocabulary in English only  
 
 
 
 DRAFT UGANDA STANDARD  DUS 331: 2021  
 
© UNBS 2021 – All rights reserved  1 
 Cereals — Vocabulary  
1 Scope   
This Draft Uganda  Standard defines terms relating to cereals  
The terms are given under the foll owing  subheadings:  
3.1 General term s  
3.2 Term s relating to physiology  
3.3 Term s relating to morphology  
3.4 Term s relating to technology of cereals  
3.5 Term s relating to cereal products  
3.6 Term s relating to test and sampling methods  
Note 1, See US 330  for a list of principal cereal species with their botanic names and common names . 
2 Normative references   
There are no normative references in this document.  
3 Terms and definitions  
For the  purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 General terms  
3.1.1 
blight  
fungus disease of cereals  
3.1.2 
bread -making cereals  
cereals that are suitable for making bread and other products  
EXAMPLE Wheat, rye, triticale.   
2 © UNBS 2021 – All rights reserved  
 3.1.3 
bulk store  
large store in which grain is stored unpackaged in large quantities  
3.1.4 
bunted grain  
grains filled with a fetid smelling dust comprising the spores of bunts  
3.1.5 
cereals  
grains of plants, usually cultivated, belonging to the Poaceae family  
Note 1 to entry: A list of these plants is given i n ISO 5526.  
3.1.6 
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.  
3.1.7 
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  
3.1.8 
damaged grain  
whole kernel which is distinctly discoloured or damaged by w ater, insects, heat or any other causes  
3.1.9 
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 entr y: This term does not apply to batches of grain containing seeds of corn or purple cockle ( Lychnis  githago 
Scop. or Agrostemma githago L.). 
3.1.10  
ergot  
sclerotium of the fungus Claviceps purpurea which may infect wheat but mostly rye  
Note 1 to entry: Scle rotia develop in the ear instead of a seed. Sclerotia contain more than 40 poisonous ergot  alcaloids.  
3.1.11  
extraneous matter  
fraction consisting of inorganic extraneous matter and organic extraneous matter  
3.1.12  
foreign grain  
seeds, other than cereals, present in the sample or in the lot under consideration  
3.1.13  
fracture  
surface presented by the endosperm of a broken grain, which can be either mealy, semi -vitreous or  vitreous 
in appearance  DUS 331: 2021  
© UNBS 2021 – All rights reserved  3 
 3.1.14  
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.  
3.1.15  
grains attacked by pests  
grains which sh ow damage owing to attack by rodents, insects, mites or other pests  
3.1.16  
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 te chnological performance  
3.1.17  
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  
3.1.18  
hidden infestation  
those insects which are p resent 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 in festation is not normally apparent upon first examination of the sample.  
3.1.19  
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 gr ains; other cereals;  extraneous 
matter; harmful and/or toxic seeds, bunted grains and ergot.  
3.1.20  
impurity of animal origin  
matter of animal origin (eggs, larvae, nymphs or adults of insects and their fragments, rodent hairs and  their 
fragments, mites an d their fragments) separated from the product under specified conditions  
3.1.21  
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  
3.1.22  
initial observed infest ation  
those free -living insects that are immediately apparent to the eye when the sample is first examined  
3.1.23  
mealy fracture  
fracture surface of endosperm that is completely loose in texture and starchy in appearance  
3.1.24  
moth  
species of the order Lepidoptera (Heterocera) , which are less brightly coloured than butterflies and fly  mainly at 
night   
4 © UNBS 2021 – All rights reserved  
 Note 1 to entry: Butterflies (Rhophalocera) and moths (Heterocera) belong to the same order Lepidoptera , but butterflies are 
not encountered in grain storage.  
3.1.25  
mouldy grains  
grains with moulds visible to the naked eye on 50 % of the surface and/or inside the kernel  
3.1.26  
packed unit  
quantity of grain or milled product packed in a bag or a retail pack  
3.1.27  
pericarp damage  
primary type of damage that cau ses kernel to be non -whole, consisting of cracks, cuts, abrasions, and  chips 
or pieces of missing endosperms  
3.1.28  
bran  
milling fraction obtained from removal of outer layer of cereals  
3.1.29  
seed grain  
grain intended for sowing  
3.1.30  
semi -vitreous fract ure 
fracture surface of endosperm that is partly mealy and partly vitreous in appearance  
3.1.31  
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  
3.1.32  
small grains  
sound grains of small size which pass through a sieve of a particular aperture size  
3.1.33 
spring cereals  
varieties (cultivars) of cereals which are planted in the spring and which flower in the same spring  
3.1.34 
sprouted grai n 
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 r esults from their presence and which is expressed  as the falling 
number.  
3.1.35 
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 per icarp  
3.1.36 
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  DUS 331: 2021  
© UNBS 2021 – All rights reserved  5 
 3.1.37 
vitreous fracture  
fracture surface of endosperm that is completely compact and translucent in appearance  
3.1.38 
vitreous grain  
whole sound grain having a natural translucent appearance  
Note 1 to entry: These are not considered to be impurities.  
3.1.39 
waxy cereals  
<wheat, barl ey, maize, rice, sorghum> cereal with starch composed almost entirely of amylopectine  
3.1.40 
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.  
3.1.41 
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 involv ing cold treatment, which occurs naturally if planted before winter frost.  
3.1.42 
barley  
fruit of the cereal crop Hordeum vulgare belonging to the Poaceae family  
3.1.43.1 
feed barley  
barley whose grains are used for feeding animals  
3.1.43.2 
highland barley  
hulless barley  
naked barley  
mutant caryopsis of cultivated barley belonging to the Poaceae family which easily separates from the  glume  
3.1.43.3 
malting barley  
barley having certain characteristics (physical, chemical, germinative and others) which enable  it to be  
converted to malt  
3.1.43 
foxtail millet  
millet in husk  
caryopsis of cultivated cereal crop that belongs to the Poaceae family  
Note 1 to entry: The husk of the caryopsis can be red, orange, yellow, white, purple or black in colour; its fruit is  oval, 
yellow in colour, and may be non -glutinous or glutinous.  
3.1.44 
corn  
maize  
fruit cereal crop, usually cultivated, belonging to the Poaceae family, often tooth -shaped, triangular and  almost 
rounded, usually yellow or white in colour   
6 © UNBS 2021 – All rights reserved  
 3.1.44.1  
baby corn  
form of corn for human consumption whose young ears are harvested when silks become visible  
3.1.44.2  
dent corn  
form of corn whose mature kernel has the shape of a horse’s tooth with a depression in the crown  
3.1.44.3  
field corn  
corn whose mature grains — the common commodity corn, mostly flint and dent types — are mainly  used for 
animal feed either directly or as part of a pre -processed feed  
3.1.44.4  
flint corn  
form of corn whose mature kernel has a smooth, vitreuos, appearance and a rather round shape  
3.1.44.5 
flour corn  
kind of corn whose kernels are composed largely of soft starch instead of vitreous starch  
3.1.44.6  
genetically modified corn  
GMO  
maize obtained by using recombinant DNA technology, able to transfer specific genes from one organism  
(e.g. anim als, plants, microorganisms) to another, in order to give it one or several new characteristics  
3.1.44.7  
maize hardness  
amount of vitreous endosperm in the kernel relative to the amount of floury endosperm present in the  maize 
kernel  
3.1.44.8  
pop corn  
form of corn whose mature kernels have the ability to pop during rapid cooking because of the build -up of 
internal pressure during rapid heating  
3.1.44.9  
sweet corn  
form of corn whose kernels have so much sugar and so little starch that they are wrinkled and t ranslucent  
when dried  
3.1.44.10  
waxy corn  
glutinous corn  
type of corn which contains less than 5 % mass fraction amylose on dry matter, the rest being amylopectin  
3.1.45 
rice 
fruits of Oryza sativa  or Oryza glaberrima , of the family Poaceae  
3.1.45.1  
abdomi nal white rice  
white belly  
head rice with the opaque portion at the ventral surface or the same side of the embryo  DUS 331: 2021  
© UNBS 2021 – All rights reserved  7 
 3.1.45.2  
aromatic rice  
fragrant rice  
scented rice  
rice varieties containing a natural aromatic odour different to other rice varieties which especially  appears after 
cooking  
3.1.45.3  
brown rice  
cargo rice  
hulled rice  
husked rice  
loonzain rice  
paddy from which the husk only has been removed  
Note 1 to entry: The processes of husking and handling may result in some loss of bran.  
Note 2 to entry: F or convenience and classification purposes, this entry is identical to that of 3.5.3.1. 
3.1.45.4  
chalky kernel  
head rice (except waxy rice) whose whole surface has an opaque and floury appearance  
3.1.45.5  
chip 
part of kernel which passes through a test sie ve complying with ISO 5223  and having round apertures  of 
diameter 1,4 mm  
3.1.45.6  
damaged kernel  
head rice showing evident deterioration due to moisture, pests, disease or other causes.  
3.1.45.7  
extra well -milled rice  
husked rice obtained by milling in suc h a way that all of the husk and almost all of the embryo have been  
removed  
3.1.45.8  
genetically modified rice  
rice obtained by using recombinant DNA technology, able to transfer specific genes from one organism  (e.g. 
animals, plants, microorganisms) to an other, in order to give it one or several new characteristics  
3.1.45.9  
glutinous rice  
waxy rice  
type of rice whose kernels have a white and opaque appearance  
Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. After cooking, t he kernels tend  to stick 
together.  
3.1.45.10  
grain chalkiness  
head rice whose a part of the endosperm is not translucent (except waxy rice)  
3.1.45.11  
head rice  
whole kernel or portion of kernel with a length greater than or equal to three -quarters of the a verage  length of 
the test sample kernels   
8 © UNBS 2021 – All rights reserved  
 3.1.45.12  
hull 
husk  
envelope, flowering glumes and glumes, which encloses the whole kernel   
3.1.45.13  
immature rice kernel  
head rice which is unripe and badly developed  
3.1.45.14  
large broken kernel  
part of kernel w ith a length less than three -quarters but greater than one -half of the average length of  the test 
sample kernels  
3.1.45.15  
long -grain glutinous rice  
fruits of long -grain and glutinous paddy rice, which generally is oval or long and thin in shape and whose  
kernels have a white and opaque appearance  
Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to  stick 
together after cooking.  
3.1.45.16  
long -grain non -glutinous rice  
fruit of non -glutinous paddy r ice, generally is oval or long and thin in shape, and has relative low  stickiness 
and high expansibility  
3.1.45.17  
medium broken kernel  
part of kernel with a length less than or equal to one -half but greater than one -quarter of the average  length of 
the te st sample kernels  
3.1.45.18  
medium to short -grain non -glutinous rice  
fruit of medium to short -grain non -glutinous paddy rice, which kernel generally is oval or round type in  shape  
3.1.45.19  
milled rice  
white rice  
husked rice from which almost all of the br an and embryo have been removed by milling  
3.1.45.20  
non-glutinous rice  
non-waxy rice  
type of rice having a translucent endosperm whose starch contains amylopectin and amylose  
Note 1 to entry: The more amylose non -glutinous rice contains, the more sticky i t is after cooking.  
3.1.45.21  
paddy rice  
rough rice  
fruits of cultivated paddy rice, including its husk and caryopsis, as harvested  
3.1.45.22  
parboiled rice  
husked or milled rice processed from paddy or husked rice that has been soaked in water and subject ed to a 
heat treatment so that the starch is fully gelatinized followed by a drying process  DUS 331: 2021  
© UNBS 2021 – All rights reserved  9 
 3.1.45.23  
partly gelatinized kernel  
parboiled rice which is not fully gelatinized and shows an endosperm white and opaque areas  
3.1.45.24  
peck  
pecky kernel  
head ric e or broken kernel of parboiled rice of which more than one quarter of the surface is dark  brown or 
black in colour due to the parboiling process or rice which has brown/black colouration due  to bacterial or 
fungal diseases  
3.1.45.25  
red kernel  
head rice h aving red bran  
3.1.45.26  
red streaked rice  
head rice or broken kernel rice with red streaks of length greater than or equal to half of the kernel  length  
3.1.45.27  
short -grain glutinous rice  
fruits of short -grain and glutinous paddy, which generally is oval  in shape, varieties of rice whose kernels  have 
a white and opaque appearance  
Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency 
to stick together after cooking.  
3.1.45.28  
small broken kernel  
part of kernel with a length less than a quarter of the average length of the test sample kernels  
3.45.29 
well milled rice  
husked rice with most of the husk and the embryo removed by milling  
3.1.45.30  
white back rice  
husked rice whose dorsal surface located on the opposite side of the embryo is partially chalky  
3.1.45.31  
white core rice  
husked rice partially chalky at the centre part of the endosperm  
3.1.45.32  
whole kernels  
grains without any broken part or piece of grains having a length greater than or equal t o nine -tenths of  the 
average length of test sample kernels  
Note 1 to entry: Average length: arithmetic mean of the test sample kernels that are not immature or malformed  and 
without any broken parts.  
3.1.46 
wheat  
straw cereal crop sown in winter or spring  
Note 1 to entry: The mature plant is characterized by a spike and grain is a naked caryopsis more or less red or  white and 
ovoid.   
10 © UNBS 2021 – All rights reserved  
 3.1.46.1  
alternative wheat  
late autumn wheat, en GB  
winter wheat, en GB  
wheat sown equally well during the autumn or winter  
3.1.46.2  
blending wheat  
wheat with special characteristics, mixed in small quantities to others to produce flour better suited for  its 
intended purpose  
3.1.46.3  
bread wheat  
bread -making wheat  
common wheat which has the appropriate physical, chemical, rheolog ical and other properties for a  bread 
product (such as leavened bread)  
3.1.46.4  
wheat broken grains  
grains in which part of the endosperm is exposed, or grains without germ  
3.1.46.5  
durum wheat shrivelled grains  
shrivelled (shrunken), light, thin whole gra ins, in which accumulation of nutritive elements is finished  owing to 
physiological and pathological influences, and which pass through a specific sieve for each  species of grain  
3.1.46.6  
feed wheat  
wheat whose grains are used for feeding animals  
3.1.46.7  
genetically modified wheat  
wheat obtained by using recombinant DNA technology, able to transfer specific genes from one organism  
(e.g. animals, plants, microorganisms) to another, in order to give it one or several new characteristics  
3.1.46.8  
hard wheat  
wheat with kernels having a high hardness criterion  
3.1.46.9  
medium hard wheat  
wheat with medium gluten content, and a medium hard texture  
3.1.46.10  
mottled grains  
sick grains  
sick wheats  
grains which show, at places other than on the germ itself, colourati ons between brown and brownish  black,  
including in the crease  
Note 1 to entry: Sick wheat is not considered to be an impurity except for durum wheat.  
3.1.46.11  
non-wholly -vitreous grain  
partly vitreous grain  
grain which is partially vitreous  
Note 1 to entr y: This expression is used to indicate a defect affecting durum wheat.  DUS 331: 2021  
© UNBS 2021 – All rights reserved  11 
 3.1.46.12  
smutty grains  
grains coloured on the outside by the presence of spores of smuts (Ustilago spp.)  
Note 1 to entry: Smutty grains should not be confused with grains simply soiled  with earth or dust. This distinction  can only 
be made by microscope.  
Note 2 to entry: Spores are often clustered in the hairs of wheat brush.  
3.1.46.13  
bunted grains  
grains coloured on the outside by the presence of brown -black spores of bunt ( Tilletia spp.) 
Note 1 to entry: Both Tilletia foetida and Tilletia caries can cause common (stinking) bunt, which is sometimes  characterized 
by a fishy odour.  
Note 2 to entry: Spores are often clustered in the brush hairs of wheat.  
3.1.46.14  
soft wheat  
wheat with low  gluten content, and a soft, floury endosperm ratio of not less than 70 % mass fraction; in  
general, it is suitable for cake, biscuit, and low -volume breads  
3.2 Terms relating to physiology  
3.2.1 
dormancy  
natural state of suspended growth and metabolism of  a viable seed which does not germinate when  placed 
under normal or optimal conditions of light, temperature and moisture  
3.3.2 
enzyme  
biocatalyst and protein substance produced by living cells which catalyses a biochemical reaction in  living 
organism  
3.3.3 
germ  
shoot  
sprout  
resulting plantule when a dormant seed undergoes the process of germination  
Note 1 to entry: The radicle and the plumule are visible at this stage.  
Note 2 to entry: See also 3.3.1.17.  
3.3.4 
germination  
physiological activity which prece des plant growth  
Note 1 to entry: All the events which occur when the seed passes from dormancy to active growth of a new  plantlet.  
Note 2 to entry: The visible end result of this activity, the protrusion of the radicle and plumule, is referred to as  “spro uting”.  
Note 3 to entry: The terms “germination” and “sprouting” are not synonyms.  
3.3.5 
germinative capacity  
ability of a grain to germinate, or number of grains that can potentially germinate (e.g. once the seed has  
move out of dormancy), under experimen tally defined conditions which do not include any limitation of  
duration of germination   
12 © UNBS 2021 – All rights reserved  
 Note 1 to entry: Germinative capacity is expressed as the percentage of grains germinating.  
3.2.6 
germinative force  
germinative energy  
ability of a grain to germinate, or number of grains that do germinate, under experimentally defined  conditions 
at a given time  
Note 1 to entry: Germinative force is expressed as the percentage of grains germinating at a given time.  
3.2.7 
grain brightness  
“lustrous” external appearance of  grain which has not been discoloured or damaged by adverse weather  
conditions, by pests or by unsuitable conditions of storage  
3.2.8 
maturity  
state of a grain when physiologically fully developed and stable after the maturation period  
3.2.9 
physiological maturity  
stage when a cereal kernel has maximum accumulation of dry mass, i.e. when a black layer becomes  visible 
at the base of the kernel  
Note 1 to entry: This matter is not visible for all maize kernels. It is generally absent for other straw cereals.  
3.2.10 
respiration  
oxidative 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 carbondioxide and 
water  
3.3 Terms relat ing to morphology  
3.3.1 General terms  
3.3.1.1 
aleurone grains  
protein bodies  
granules present in the cells of the aleurone layer, composed principally of globulin -type proteins, and  
containing phytin and mineral constituents  
3.3.1.2 
aleurone layer  
proteina ceous layer  
outermost, highly differentiated, proteinaceous layer(s) of the endosperm  
3.3.1.3 
amylopectin  
polysaccharide constituent of starch, the macromolecules of which have glucose units linked in a  branched 
structure  
3.3.1.4 
amylose  
polysaccharide con stituent of starch, the macromolecules of which have glucose units linked in a  
predominantly linear structure  DUS 331: 2021  
© UNBS 2021 – All rights reserved  13 
 3.3.1.5 
awn 
bristle -like extension of the glume or lemma of certain cereals  
3.3.1.6 
beard  
brush  
brush of grain  
tuft of very short hairs at the non -germ end of the caryopsis of certain cereals  
3.3.1.7 
birefringence  
maltose cross  
characteristic of cereal starch observed through a microscope under polarized light  
3.3.1.8 
cotyledon  
first leaf of the embryo as a seed sprouts  
3.3.1.9 
crease  
longitudinal d epression of variable depth and width or ventral furrow, situated on the ventral side (the  side 
opposite the embryo of the grain) of certain cereal grains  
Note 1 to entry: It is absent in the case of many cereals, but in wheat it may reach two -thirds of th e thickness of  the grain.  
3.3.1.10  
cross cells  
cross -cell layer  
outer of the two cellular layers which together comprise the endocarp, the longer side of which is  
perpendicular to the main axis of the grain  
3.3.1.11  
cuticle  
pellicule covering the epidermis  
3.3.1.12  
embryo  
living organism, which develops from a seed  
3.3.1.13  
endosperm  
tissue containing reserve substances in cereal grains  
Note 1 to entry: “Endosperm” is a botanical term, the technological term “kernel” is close to “endosperm”, but not  
synonym ous, and it means that part of the starchy grain obtained after removing the envelopes.  
3.3.1.14  
epicarp  
exocarp, the outer layer of skin on a seed  
3.3.1.15  
epidermis  
outermost cellular layer, generally covered by a cuticle  
3.3.1.16  
flowering glume  
part of  the plant comprising the lemma and the palea which wraps directly every flower of Poaceae   
14 © UNBS 2021 – All rights reserved  
 Note 1 to entry: Lemma is the lower of the two bracts enclosing the flower of Poaceae . Palea is the upper of the two  bracts 
enclosing the flower of Poaceae . 
3.3.1.17  
germ  
that part of the grain which develops into a young plant  
Note 1 to entry: The embryo and the scutellum are parts of the germ.  
Note 2 to entry: See also 3.3.3. 
3.3.1.18  
glume  
bract which covers and protects a spikelet  
3.3.1.19  
hull 
pericarp  
thin cover ing which encloses the whole kernel, glume, and grain husks  
3.3.1.20  
husk  
leaf-like sheaths which enclose the ear  
3.3.1.21  
hyaline layer  
refractive zone between the testa and the aleurone layer  
3.3.1.22  
lemma  
lower glume of the Poaceae flower  
Note 1 to ent ry: The lower of the two bracts enclosing the flower in the spikelet of grasses.  
3.3.1.23  
longitudinal cells  
epidermal cells having their longer sides parallel to the main axis of the grain  
3.3.1.24  
palea  
upper bract that with the lemma encloses the flower  in the spikelet of grasses  
3.3.1.25  
pigment  
any colouring matter in the cells and tissues of plants  
3.3.1.26  
scutellum  
complex tissue in the shape of a shield which separates the embryo from the endosperm  
3.3.1.27  
seed -coat 
testa 
true seed -coat layer(s) o f the caryopsis, fused between the pericarp and the nucellar epidermis (hyaline  
layer)  
Note 1 to entry: The seed coat is cuticularized and may contain a pigmented layer.  DUS 331: 2021  
© UNBS 2021 – All rights reserved  15 
 3.3.1.28  
spike  
pistillate or female inflorescence originated from the axillary bud api ces 
3.3.1.29  
straw  
dry stems and leaves of cereal crop, left after the grains have been removed by threshing, usually used  as low 
quality feed -component  
3.3.1.30  
tassel  
branched staminate or male inflorescence arises from the shoot apical meristem and loca ted at the tip  of the 
main stem  
3.3.2 Terms specific to corn  
3.3.2.1 
black layer  
hilar layer  
layer of dense cells situated at the tip cap of the corn kernel on its cob which is laid down by the mature  kernel 
and appear as a dark brown spot  
3.3.2.2 
cob 
term indicating the organ formed by an axis carrying the grains of corn  
3.3.2.3 
silk 
elongated style originated from ovary and protruded over the tip of a young ear corn at anthesis  
3.4 Terms relating to technology of cereals  
3.4.1 General terms  
3.4.1.1 
aerati on of grain  
operation consisting of introducing air into a mass of grain using a flow rate which is adequate to achieve  or 
maintain levels of temperature and humidity required for satisfactory storage  
3.4.1.2 
bin 
compartment of a silo, large container or a n enclosed space intended for storing grain in bulk  
3.4.1.3 
bolting  
sieving  
sifting 
separation of particles according to their size, by means of a sieve having apertures of known size  
Note 1 to entry: The term “bolting” was formerly used predominantly to d escribe the separation of flour from the  products 
of grinding, and is still used in the United Kingdom and in France.  
3.4.1.4 
dockage  
waste material which is removed from grains as it is being processed before milling   
16 © UNBS 2021 – All rights reserved  
 3.4.1.5 
gelatinization  
loss of the nat ive crystalline organization of a starch granule when it is heated above a particular  temperature 
in an aqueous medium  
3.4.1.6 
grading  
operation consisting of identifying then separating batches of cereals according to their appearance and  
physical conditi on or according to one of their special (chemical, technological) characteristics  
3.4.1.7 
grain drying  
operation which consists of reducing the moisture content of a mass of grain by various processes (hotair  
drying, ventilation, dehumidification, etc.)  
3.4.1.8 
grain silo  
individual storage unit consisting of one or more bins with an installation for handling grain  
3.4.1.9 
lot 
identified quantity of material from which a sample can be taken and analysed to determine one (or  several) 
characteristic(s)  
3.4.1.10 
pearling  
process of removing husk or outer seed coat by abrasion  
3.4.1.11  
plansifter  
sifting machine consisting of a number of superimposed sieves gyrating together in a horizontal plane,  for 
sustained grading of all milling product  
3.4.1.12  
preliminary  cleaning  
pre-cleaning  
brief cleaning before storage, during which coarse impurities and dust are removed by dry mechanical  
methods (sifting and ventilation)  
3.4.1.13  
retrogradation  
crystallization of gelatinized starch and water mixture during cooling  
3.4.1.14  
screenings  
losses on cleaning, composed mainly of small -sized and broken grains  
3.4.1.15  
sieve  
device for the purpose of sieving, consisting of a medium mounted in a frame  
Note 1 to entry: For test sieves, see ISO 2395.  
3.4.1.16  
sieve -cleaning brush  
self-propelling brush underneath the sieve of a plansifter and of a purifier which frees the sieve 
apertures  
of obstructing particles  DUS 331: 2021  
© UNBS 2021 – All rights reserved  17 
 3.4.1.17  
spontaneous heating  
abnormal rise in temperature produced naturally in a grain mass as a result of bad storage co nditions  
3.4.2 Terms specific to wheat  
3.4.2.1 
bran  
outer layers or seed coat of the wheat grain  
Note 1 to entry: This term can also be used for rice.  
3.4.2.2 
bran brush  
bran duster  
bran finisher  
machine for removing particles of endosperm, not detached by  the breaking process, from the bran  coats  
3.4.2.3 
break flour  
flour produced by the break rolls as the grain passes through the break system of the milling process  
3.4.2.4 
break middling  
mixture of particles of pure endosperm and endosperm with adhering b ran (composite particles  produced by 
break rolls as the grain passes through the break system of the milling process)  
3.4.3.5 
break system  
stage in the milling process where the grain is broken open and treated on successive rolls to separate  the 
endosperm  from the bran coat  
3.4.2.6 
breaking  
fragmentation, principally by shearing by means of fluted rollers, during the first part of the milling  process  
3.4.2.7 
brushing  
operation of mechanically cleaning a surface (of grain, grain covering or sieve) by means of a brush  
3.4.2.8 
centrifugal  
reel 
bolting device with a cylindrical or prismatic rotor covered with a sieving cloth of known aperture size  
3.4.2.9 
flour enrichment  
further addition of a substance that is already present in the flour but not in sufficient  amounts to meet  the 
nutritional requirements, usually refers to vitamins, minerals or amino acids  
3.4.2.10 
flour yield  
amount of flour obtained by a particular mill and milling method  
Note 1 to entry: Flour yield is expressed as a percentage.   
18 © UNBS 2021 – All rights reserved  
 3.4.2.11 
germinal brush  
grain brush  
machine used principally at the end of cleaning to remove impurities adhering to the surface of grain  
3.4.2.12 
grain separator  
wheat cleaning machine that removes both larger and finer foreign material  
3.4.2.13 
granulation  
coarsenes s or fineness of the flour  
Note 1 to entry: In baking, pasta or biscuit technology, the particle size and size distribution pertain to the flour  end-use 
value.  
3.4.2.14 
gravity table  
wheat cleaning machine that removes foreign material of similar size and shape as the wheat on the base  of 
density  
3.4.2.15 
grinding mill  
device used to carry out fragmenting operations  
Note 1 to entry: The grinding mills most commonly used in flour milling are roller mills, although hammer mills,  pin mills, 
etc., are also used . 
3.4.2.16 
middlings  
particles of the outer layers or seed coat of the wheat grain, extracted from the bread flour system which  have 
yet to be ground into flour  
3.4.2.17 
milling  
process to remove the hull and parts or all of the bran from cereals; grinding  grain into flour  
3.4.2.18 
milling yield  
amount of utilizable milled products produced in the course of milling  
3.4.2.19 
reduction system  
section of the wheat milling process that grinds purified granular endosperm particles into flour by  utilizing a 
succe ssion of grinding and sifting passages  
3.4.2.20 
roller mill  
machine generally comprising two pairs of rollers arranged symmetrically, used for grinding cereals  and 
reducing them to flour and milling by -products  
Note 1 to entry: Each pair of rollers is inde pendent, and the surfaces of the rollers can be either fluted to separate  the 
endosperm from the bran (breaking), or smooth to reduce the endosperm fragments to flour (reduction).  
3.4.2.21 
second clear  
part of flour obtained at the end of the milling proce ss mainly composed of protein layer and little pieces  of 
bran and germ and flour  DUS 331: 2021  
© UNBS 2021 – All rights reserved  19 
 3.4.2.22 
semolina  
product milled, usually from durum wheat, to coarse but uniform granulation, to make pasta products  
3.4.2.23 
shorts  
mixture of small pieces of bran and fibro us material remaining after the flour has been extracted from  the 
wheat  
3.4.2.24 
sizing  
section of the wheat milling process that removes small parts of bran and germ attached to endosperm  
particles; this is achieved by light grinding, sifting, and purific ation  
3.4.2.25 
tail end  
final stages of the milling process where the last particles of flour are extracted  
3.4.2.26 
yellow pigment content  
essential quality factor of raw materials for the production of pasta, defined as the content of extractable  
caroten oids of the endosperm  
Note 1 to entry: Yellow pigment content is expressed as milligrams of β -carotene per 100 g of dry matter.  
3.4.3 Terms relating specifically to rice  
3.4.3.1 
coefficient of water absorption  
ratio of the mass of rice after cooking to the mass of the same rice  before cooking  
3.4.3.2 
dehusk  
removing the husk from seeds  
3.4.3.3 
elastic recovery  
tendency of grain of cooked rice to return to its initial form, once the stress to which it has been subjected  is 
released  
Note 1 to entry: Elastic recovery is expressed a s a percentage.  
3.4.3.4 
firmness  
resistance to extrusion of cooked rice  
3.4.3.5 
gelatinization  
hydration process conferring the jelly -like state typical of the coagulated colloids, which are named  
“gels”, on kernels  
3.4.3.6 
gelatinization temperature  
tempe rature at which about 90 % of the starch granules have swelled irreversibly  
3.4.3.7 
gelatinization time   
20 © UNBS 2021 – All rights reserved  
 time necessary for 90 % of the kernels to pass from their natural state to the gel state  
3.4.3.8 
milling  
removing almost all of the bran and embryo from  husked rice using a machine  
3.4.3.9 
paddy table  
grain cleaning machine that removes foreign material that has different density  
3.4.3.10  
swelling  
thickness of grains of rice after cooking  
Note 1 to entry: Swelling is expressed in millimetres.  
Note 2 to en try: Swelling is the increase in volume of the rice during cooking. It can be measured as the increase  in 
thickness of the grain by determining the thickness of the rice before and after cooking. Measurements of  thickness after 
various cooking times give a  curve indicating the course of swelling.  
3.5 Terms relating to cereal products  
3.5.1 General terms  
3.5.1 .1 
bakery  
place where the manufacture of baked products (including bread) is carried out and where such products  may 
be sold  
3.5.1 .2 
composite flour  
flour made by blending wheat flour with other cereals flour (varying amounts)  
3.5.1 .3 
dry gluten  
residue obtained from wet gluten dried according to specified conditions  
3.5.1 .4 
flour  
finely milled wheat endosperm with a particle size of less than 250 μm  
3.5.1.5 
flour improver  
substance added to flour to facilitate the manufacture of specific baked products  
3.5.1 .6 
gluten  
visco -elastic proteinaceous material formed when flour and water are mixed into a dough, and which  may be 
isolated by washing which elimina tes the starchy endosperm particles and cell walls as well as  the soluble 
proteins  
Note 1 to entry: In some countries, the term “gluten” stands for “wheat gluten” and glutens from other cereals are  called 
maize gluten, rice gluten, etc.  
3.5.1 .7 
ready -to-eat cereals  
flaked, puffed, shredded, crushed, or granular products made from wheat, maize or rice, although oats  and 
barley are also used; may be enriched with vitamins, minerals, sugar, syrup, honey, etc.  DUS 331: 2021  
© UNBS 2021 – All rights reserved  21 
 3.5.1 .8 
softening of gluten  
weakening of gluten  
reduction in the firmness of gluten  
3.5.1 .9 
wet gluten  
visco -elastic substance, composed principally of two protein fractions (gliadin and glutenin) in a  hydrated form  
3.5.2 Terms relating specifically to wheat  
3.5.2.1 
bleaching of flour  
destruction of flour pigments by the addition of substances having a specific oxidizing action  
3.5.2.2 
bulgur  
food product resulting from a three -stage treatment of wheat (mainly Triticum durum ) consisting of a  pre-
cooking stage followed by drying and coarse crushing and, fina lly, partial decortication  
3.5.2.3 
wheat flour  
main final product of wheat milling cleared of the husk and of the germ  
3.5.3.4 
wholemeal  
whole grain flour (whole grain grist) for example made of wheat, from which nothing has been removed  (gran, 
seed) and n othing has been added and which, therefore, includes nearly all or all components of  the wheat in 
its natural proportions  
3.5.3 Terms relating specifically to rice  
3.5.3.1 
brown rice  
cargo rice  
hulled rice  
husked rice  
loonzain rice  
paddy from which the hus k only has been removed  
Note 1 to entry: The processes of husking and handling may result in some loss of bran.  
Note 2 to entry: For convenience and classification purposes, this entry is identical to that of 3.1.45.3.  
3.5.4  Terms relating specifically to  corn  
3.5.4.1 
corn and cob meal  
corn ear chops  
ground ear corn  
milled product of whole corn ears  
3.5.4.2 
corn chop  
corn meal  
ground corn  
corn grain ground without removing the germ or any part of the kernel   
22 © UNBS 2021 – All rights reserved  
 3.5.4.3 
corn flour  
flour milled from corn  
3.5.4.4 
corn grits  
main final products of corn dry milling  
3.5.4.5 
corn oil  
oil extracted from corn germ isolated by wet milling or dry milling  
3.5.4.6 
cracked corn  
corn of which the kernels are broken into several pieces  
3.5.4.7 
dry milling  
obtaining the maximum  yield of grits; while making the minimum amount of flour, and recovering the  maximum 
amount of germ in the flour of large particles with the maximum oil content  
Note 1 to entry: Dry milling may or may not include de -germing as a preliminary step.  
3.5.4.8 
flaked maize  
product made from maize, which has been treated with steam, rolled and dried; highly digestible, rich  in starch  
3.5.4.9 
maize gluten  
corn gluten feed  
animal feeding stuffs, high in protein, and obtained after maize has been milled after starch  extraction  
3.5.4.10  
wet milling  
milling operation which is primarily performed by steeping kernels in water for the purpose of the  isolation and 
recovery of starch  
3.5.5 Terms relating to other cereals  
3.5.5.1 
husked kaoliang  
milled sorghum  
main final pro ducts of sorghum milling  
3.6 Terms relating to test and sampling methods  
3.6.1 General terms  
3.6.1 .1 
aggregate sample  
composite sample  
aggregation and homogenization of two or more samples, taken independently within a given lot  
3.6.1 .2 
alkali digestibilit y test  
alkali test  
method to differentiate the susceptibility of raw milled rice grains to alkali digestion after being steeped  in a (17 
± 0,5) g/l KOH solution at room temperature or at 30 °C for 23 h and measurement of the degree  of starch 
spreading usin g a seven –point scale; spreading values correspond to starch gelatinization  temperature  DUS 331: 2021  
© UNBS 2021 – All rights reserved  23 
 3.6.1 .3 
breaking susceptibility test  
test for the potential for kernel fragmentation or breakage when subjected to impact forces  
3.6.1 .4 
crude protein content  
quantity of crude protein obtained from the nitrogen content as determined by applying an appropriate  factor 
depending on the type of cereal or pulse  
3.6.1 .5 
ethanol soluble protein test  
test for measuring the denaturation of protein at high temperature  
3.6.1 .6 
floater test  
one of the methods used to measure hardness in which the number of kernels floating in a 1,275 
relative  density solution of sodium nitrate or other suitable chemicals  
3.6.1 .7 
flowing product  
product to be sampled moving through a conveying system , or in free -fall from a spout or chute  
3.6.1 .8 
grain elongation ratio during cooking  
lengthwise expansion of cooked rice calculated from the ratio of the average length of cooked grains  over that 
of raw milled grains  
3.6.1 .9 
homogenization  
thorough blendi ng by mechanical or manual means so that contaminants and physical properties areevenly 
distributed throughout the aggregate or laboratory sample  
3.6.1 .10 
increment  
amount of material taken at one time at each individual sampling point throughout a lot  
3.6.1.11 
mass per hectolitre  
ratio of the mass of a cereal to the volume it occupies after being poured into a container under welldefined  
conditions  
Note 1 to entry: Mass per hectolitre is expressed in kilograms per hectolitre at a given moisture content.  
Note 2 to entry: Mass per hectolitre is not synonymous with density (mass/volume), but is packing density , which  allows for 
edge effects incurred at the contact points of the measuring vessel.  
3.6.1 .12 
laboratory sample  
sample prepared by homogenizing and di viding the aggregate sample for sending to the laboratory and  
intended for inspection or testing  
3.6.1 .13 
liveliness  
ability of one strand of pasta to slide smoothly over another, which depends on the degree of strand tostrand 
adhesion  
Note 1 to entry: Liv eliness is applicable only to pasta in the form of long strands.  
Note 2 to entry: Liveliness depends on the geometry of the product, the stickiness of the surface and the firmness  of the 
pasta.   
24 © UNBS 2021 – All rights reserved  
 3.6.1 .14 
moisture content  
loss of mass fraction of water under gone by the product under specified conditions  
Note 1 to entry: Moisture content is expressed as a percentage mass fraction.  
3.6.1 .15 
nitrogen content  
quantity of nitrogen determined after application of a specified procedure  
3.6.1 .16 
optimum cooking time  
time after which a continuous white line visible at the centre of a strand of pasta during cooking  disappears, as 
determined by crushing using a crushing plate in the case of long, solid stands of pasta  (e.g. spaghetti) or by 
cutting the stand at right ang les with a blade in the case of short, hollow strands of  pasta (e.g. macaroni)  
Note 1 to entry: By convention, the white line is considered to have disappeared when it is visible only as a row  of dots.  
3.6.1 .17 
Pekar test  
test of flour characteristics made  by comparing the colour (and brightness) of a flour against a standard  
sample; each sample is placed side by side on a flat rectangular, black -stained piece of wood, pressed  down 
to a smooth surface and compared with the standard  
3.6.1 .18 
purifier  
machine  with one to three layers or decks of sieves set in an oscillating frame; its principle is based on  sizing 
and density to separate a mixture of pure endosperm, composite pieces of endosperm and bran,  and branny 
material  
3.6.1 .19 
rheological properties  
phys ical properties of dough such as elasticity, extensibility and resistance to deformation  
3.6.1 .20 
sampling  
act of drawing or constituting a sample  
3.6.1 .21 
sampling error  
part of uncertainty of a given characteristic due to the heterogeneity of its distrib ution and the  deficiencies 
(supposed known and accepted) of the sampling plan  
3.6.1 .22 
starch release  
release of starch from pasta during cooking in water, indicating the state of surface breakdown of the  pasta  
Note 1 to entry: The amount of starch release d can be assessed by means of a tactile investigation which estimates  the 
tackiness of the surface to the touch.  
3.6.1 .23 
surface condition  
condition of surface disintegration of cooked pasta; it can be assessed visually using reference  photographs  
3.6.1 .24 
tetrazolium germination test  
viability test, predictor of seed viability on the basis of their relative respiration rate when hydrated  DUS 331: 2021  
© UNBS 2021 – All rights reserved  25 
 3.6.1 .25 
turbidity test  
test for measuring the denaturation of water -soluble and saline -soluble proteins  
3.6.1 .26 
warm germination test  
cold germination test  
tests performed for determining the ability of seeds to germinate under specific environmental  conditions  
3.6.2 Terms relating specifically to rice  
3.6.2.1 
husked rice yield  
amount of husked rice obtained from paddy  
3.6.2.2 
milled head rice yield  
amount of milled head rice obtained from paddy or husked rice  
3.6.2.3 
milled rice yield  
amount of milled rice (head rice and those grains which are considered as head rice, broken kernels and  
chips) obtained from paddy or husk ed rice  
3.6.3 Terms relating specifically to wheat  
3.6.3 .1 
alveogram  
diagram obtained by means of an alveograph  
3.6.3 .2 
alveograph  
apparatus for measuring the visco -elastic properties of doughs made from wheat flour  
3.6.3 .3 
amylogram  
diagram obtained by me ans of an amylograph  
3.6.3 .4 
amylograph  
apparatus used to determine the viscosity of a flour and water slurry when the starch is gelatinized by  heating, 
through a temperature predetermined cycle  
3.6.3 .5 
amylograph viscosity  
maximum viscosity reached by a s uspension of flour and water which is gelatinized by heating under  set 
conditions  
3.6.3 .6 
Brabender unit  
BU 
unit that indicates the viscosity of starch paste measured by a Brabender Visco -amylograph  
Note 1 to entry: Brabender Visco -amylograph refers to a p roduct available commercially. This information is  given for the 
convenience of users of this International Standard and does not constitute an endorsement by ISO  of this product. Other 
equipment may be used if it can be shown to give comparable results.   
26 © UNBS 2021 – All rights reserved  
 3.6.3.7 
Brabender Visco -amylograph  
rotational instrument which permits continuous determination of viscosity during cooking and cooling  the 
starch paste  
Note 1 to entry: Brabender Visco -amylograph refers to a product available commercially. This information  is given for the 
convenience of users of this International Standard and does not constitute an endorsement by ISO  of this product. Other 
equipment may be used if it can be shown to give comparable results.  
3.6.3 .8 
consistency  
resistance of a dough to bei ng mixed in a farinograph at a specified constant speed  
Note 1 to entry: Consistency is expressed in arbitrary units (farinograph units, FU).  
3.6.3 .9 
dough test  
test made on dough to obtain information on the bread -making quality of the flour or to determi ne the  effects 
of ingredients or additives  
3.6.3 .10 
extensibility  
physical property of dough related to stretching or increasing in size without breaking when stretched  
3.6.3 .11 
extensogram  
diagram obtained by means of an extensograph  
3.6.3 .12 
extensograph  
apparatus for the determination of the resistance to extension and also the extensibility of doughs made  from 
wheat flour  
3.6.3 .13 
falling number  
FN 
total time required to activate a viscometer stirrer and allow it to fall a predetermined distance through  an 
aqueous gel prepared from heating a mixture of flour or semolina and water in a viscometer tube, and  which is 
undergoing liquefaction due to attack by the amylases  
Note 1 to entry: Falling number is expressed in seconds.  
Note 2 to entry: Time is counte d from immersion of viscometer tube in the water bath.  
3.6.3 .14 
falling number Hagberg test  
rapid screening test for grain soundness (no sprouting)  
3.6.3 .15 
farinogram  
diagram obtained by means of a farinograph  
3.6.3 .16 
farinograph  
apparatus for the determ ination of changes in water absorption and dough -mixing characteristics of  wheat 
flours, as a function of time  DUS 331: 2021  
© UNBS 2021 – All rights reserved  27 
 3.6.3 .17 
liquefaction number  
LN 
result of a simple calculation to convert the falling number into a value used to estimate the composition  of 
mixtures of grain, flour or semolina necessary to produce a sample of the required falling number  
Note 1 to entry: LN values, unlike falling numbers, are additive.  
3.6.3 .18 
sedimentation index  
number indicating the volume of the sediment obtained under specif ied conditions from a suspension of  test 
flour, prepared from the wheat, in a solution of lactic acid and propan -2-ol 
Note 1 to entry: Sedimentation index is expressed in millilitres.  
Note 2 to entry: The sedimentation index is determined by the Zeleny tes t. 
3.6.3 .19 
undersize fraction of semolina  
by convention, the percentage of semolina which passes through the sieve specified for a given semolina  
3.6.3 .20 
valorigram  
diagram obtained by means of a valorigraph  
3.6.3 .21 
valorigraph  
apparatus for the determi nation of the water absorption of wheat flours and for estimation of the  consistency of 
doughs made from them  
3.6.3 .22 
visco -elastic index  
ten times the ratio of the mean value of the elastic recovery to the difference between the mean value of  
firmness an d 100   
28 © UNBS 2021 – All rights reserved  
 Bibliography  
[1] US 330:2001, Cereals — Vocabulary  
[2] ISO 5527:2015,  Cereals — Vocabulary  
. DUS 331: 2021  
© UNBS 2021 – All rights reserved  29 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in th e figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standa rds and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained fr om the Director, Uganda 
National Bureau of Standards.  
 
 CDUS 333: 2021    
 
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© UNBS 2021 – All rights reserved