{durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.

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Main informations

Collections

National standards and national normative documents

Publication date

June 1989

Number of pages

12 p.

Reference

NF ISO 7304

ICS Codes

67.060 Cereals, pulses and derived products

67.240 Sensory analysis

Classification index

V03-714

Print number

1 - 01/08/1989

International kinship

ISO 7304:1985

Replaced standards (1)

NF V03-714

December 1981

Standard Cancelled

Semolinas of DURUM wheat and pasta products. Estimation of the cooking quality of spaghetti by sensori analysis (reference method).

Standard replaced by (1)

NF ISO 7304-1

May 2016

Standard Current

Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1 : reference method

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.

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