標(biāo)準(zhǔn)號(hào)：ISO 7304-2-2008
中文標(biāo)準(zhǔn)名稱：硬質(zhì)小麥粗粒面粉制造的通心面.感官分析法評(píng)定蒸煮品質(zhì).第2部分:常規(guī)法
英文標(biāo)準(zhǔn)名稱：Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
標(biāo)準(zhǔn)類型：X11
發(fā)布日期：1999/12/31 12:00:00
實(shí)施日期：1999/12/31 12:00:00
中國(guó)標(biāo)準(zhǔn)分類號(hào)：X11
國(guó)際標(biāo)準(zhǔn)分類號(hào)：67.060
引用標(biāo)準(zhǔn)：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.