ISO DIS 7304-1

Description / Abstract: This International Standard sets out a method for the assessment, by sensory analysis, of the cooking quality of alimentary pasta. Assessment takes place through the evaluation of:

—firmness, by chewing;

—liveliness, by manual handling;

—starch release, by manual handling.

The method does not express a preference and only gives an estimate relating to the assessment 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 method has been specifically designed to establish the references to which the results obtained by instrumental methods or practical methods of sensory analysis shall be compared, with a view to the development, approval or monitoring thereof.