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
Hardcopy , PDF
English
31-03-2016
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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
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.
| Committee |
AW/4
|
| DevelopmentNote |
Supersedes 14/30288415 DC. (03/2016)
|
| DocumentType |
Standard
|
| Pages |
18
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| 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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