NEN-ISO 7304-1
Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
active, Most Current
| Organization: | NEN |
| Publication Date: | 1 March 2016 |
| Status: | active |
| Page Count: | 17 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
NEN-ISO 7304 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. This part of ISO 7304 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.
Document History
NEN-ISO 7304-1
March 1, 2016
Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
NEN-ISO 7304 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; -...