<p>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:</p>
<p>- firmness, by chewing;</p>
<p>- liveliness, by manual handling;</p>
<p>- starch release, by manual handling.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
Registration number (WIID)
44312
Scope
<p>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:</p>
<p>- firmness, by chewing;</p>
<p>- liveliness, by manual handling;</p>
<p>- starch release, by manual handling.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
