ISO 7304-2-2008 硬质小麦粗粒面粉制造的通心面.感官分析法评定蒸煮品质.第2部分:常规法

标准号：ISO 7304-2-2008
中文标准名称：硬质小麦粗粒面粉制造的通心面.感官分析法评定蒸煮品质.第2部分:常规法
英文标准名称：Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
标准类型：X11
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X11
国际标准分类号：67.060
引用标准：ISO 5492;ISO 8586-1
适用范围：This part of ISO 7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentarypasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced fromdurum 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 commonwheat and durum wheat, as long as the appropriate national regulations allow these products to be used inalimentary pasta.The method has been specifically developed to provide a procedure for the daily evaluation of pasta samplesbased 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 pastaafter it has been cooked for the optimum cooking time.