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  • BS 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 Reference method

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  31-03-2016

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principle
    5 Reagents
    6 Apparatus
    7 Sampling
    8 Cooking procedure
    9 Sensory analysis
    10 Expression of results
    11 Test report
    Annex A (informative) - Illustrations of strands of cooked
            pasta (optimum cooking time)
    Bibliography

    Abstract - (Show below) - (Hide below)

    Describes 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 and - starch release, by manual handling.

    General Product Information - (Show below) - (Hide below)

    Committee AW/4
    Development Note Supersedes 14/30288415 DC. (03/2016)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    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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