ISO 7304-1:2016 pdf free
ISO 7304-1:2016 pdf free.Durum wheat semolina and alimentary pasta
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.
This part of ISO 7304 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.
The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 4120, Sensory analysis一Methodology一Triangle test
ISO 5492, Sensory analysis一Vocabulary
ISO 8586, Sensory analysis一General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
一Add 10,5 g of sodium chloride (5.2) to the water (i.e. 7 g per litre of water).
一Turn on the hotplate (6.3) and bring the water to a boil.
一Keep the water close to boiling point so that it can be brought back to the boiling point as soon as the pasta is added.
一Add the 100 g test sample of pasta to the steel container (pan) and start the timer (6.5) at the same time. Adjust the hotplate so that the water simmers, use a fork or spatula (6.7) to ensure that all of the pasta is submerged, and for long strands, twist after softening so that they are submerged without breaking.
一Cook the pasta for the time, t, determined in 8.1 (or the desired overcooking time).
一While the pasta is cooking, mix it with a fork or spatula (6.7) three times for 10 s. Do this at one-quarter, one-half, and three-quarters of the cooking time.ISO 7304-1 pdf download.
