BS ISO 7304-2:2008

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Cooking procedure
   8.1 Determination of optimum cooking time (OCT), t
   8.2 Sample preparation
9 Evaluation procedure
   9.1 General
   9.2 Liveliness (only for long, solid strands of pasta)
   9.3 Starch release (all types of pasta)
   9.4 Firmness
   9.5 Reference samples
10 Expression of results
11 Test report
Annex A (informative) - Illustrations of strands of pasta
        after the optimum cooking time
Annex B (normative) - Sensory analysis
Annex C (informative) - Examples of orders of presentation of
        test samples
Annex D (informative) - Example of report form
Bibliography

Defines a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta.

This part of ISO7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta. It does not apply to pasta in the form of small strands usually consumed in soups.

The method may also be applied to alimentary pasta made from common wheat or a mixture of common wheat and durum wheat, as long as the appropriate national regulations allow these products to be used in alimentary pasta.

The method has been specifically developed to provide a procedure for the daily evaluation of pasta samples based on the use of reference samples.

The test result does not express a preference, but gives only an estimate of the cooking quality of the pasta after it has been cooked for the optimum cooking time.