Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-03-2016

Publisher

British Standards Institution

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	14/30288415 DC : 0

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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BS ISO 7304-1:2016

Current

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

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