Publikuar
ISO 7304-1:2016 sets out 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.
The method 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.
NOTE This method can be applied 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 as long as the appropriate national regulations allow these raw materials to be used in alimentary pasta.
ISO 7304-1:2016 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.
Revises
ISO 7304:1985
PUBLISHED
ISO 7304-1:2016
90.92
Standard to be revised
13 mar 2024
IN_DEVELOPMENT
ISO/CD 7304-1
Makarona të prodhuara me miell gruri dhe semolina - Vlerësimi i cilësisë së gatimit të makaronave me analiza shqisore - Pjesa 1: Metoda referuese
60.60 Standard published
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