ISO 7304-1:2016
Current
The latest, up-to-date edition.
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
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French, English
08-03-2016
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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.
| Committee |
ISO/TC 34/SC 4
|
| DevelopmentNote |
Supersedes ISO/DIS 7304-1 & ISO 7304. (03/2016)
|
| DocumentType |
Standard
|
| Pages |
9
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NF ISO 7304-1 : 2016 | Identical |
| NEN ISO 7304-1 : 2016 | Identical |
| BS ISO 7304-1:2016 | Identical |
| ISO 5496:2006 | Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours |
| ISO 13299:2016 | Sensory analysis Methodology General guidance for establishing a sensory profile |
| ISO 11056:1999 | Sensory analysis Methodology Magnitude estimation method |
| ISO 11035:1994 | Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach |
| ISO 8587:2006 | Sensory analysis Methodology Ranking |
| ISO 6564:1985 | Sensory analysis Methodology Flavour profile methods |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| ISO 4120:2004 | Sensory analysis Methodology Triangle test |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
| ISO 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
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