标准编号：ISO 7304-1:2016
中文名称：硬粒小麦粗面粉和营养糊 由感官分析评定通心粉的烹调质量 第1部分：参考方法
英文名称：Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
发布日期：2016-03
标准范围
This part of ISO 7304 sets out a method for estimation by sensory analysis of the cooking quality ofalimentary pasta. Estimation takes place through the evaluation of the following:— firmness, by chewing;— liveliness, by manual handling;— starch release, by manual handling.The method does not express a preference and only gives an estimate relating to the evaluation of thecooking of the pasta; it does not apply to small pasta shapes usually consumed in soups.NOTE This method can be applied to all forms of alimentary pasta produced from durum wheat and toproducts made from common wheat or a mixture of common wheat and durum wheat as long as the appropriatenational regulations allow these raw materials to be used in alimentary pasta.This part of ISO 7304 has been specifically designed to establish the reference method with a view tothe development, approval or monitoring of instrumental or practical methods of sensory analysis.
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