標準號：ISO 7304-2-2008
中文標準名稱：硬質小麥粗粒面粉制造的通心面.感官分析法評定蒸煮品質.第2部分:常規法
英文標準名稱：Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
標準類型：X11
發布日期：1999/12/31 12:00:00
實施日期：1999/12/31 12:00:00
中國標準分類號：X11
國際標準分類號：67.060
引用標準：ISO 5492;ISO 8586-1
適用范圍：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.