Foreword

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The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses.

This second edition cancels and replaces the first edition ( ISO 7304-1:2016 ), which has been technically revised.

pressure recording has been added to the test conditions;
timing for testing pasta after draining has been better defined;
the use of plates with a false bottom has been added as requirement to keep the control sample warm throughout the analysis;
reference to the ISO 24333 sampling method has been removed;
dimensional measurement has been replaced by thickness measurement alone and the apparatus has been updated.

A list of all parts in the ISO 7304 series can be found on the ISO website.

Any feedback or questions on this document should be directed to the user’s national standards body. A complete listing of these bodies can be found at www.iso.org/members.html.

1 Scope

This document establishes 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;
starch release, by manual handling.

This document does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta. It does not apply to small pasta shapes usually consumed in soups.

This document is applicable 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.

NOTE National regulations can apply.

This document has been specifically designed to establish the reference method with a view to the development, approval or monitoring of instrumental or practical methods of sensory analysis.

2 Normative references

3 Terms and definitions

4 Principle

5 Reagents

5.1

5.2

6 Apparatus

6.1

6.2

6.3

6.4

6.5

6.6

6.7

6.8

6.9

6.10

6.11

6.12

6.13

6.14

6.15

6.16

7 Sampling

8 Cooking procedure

8.1 Optimum cooking time

8.2 Sample preparation

9 Sensory analysis

9.1 General

9.2 General test conditions

9.3 Progress of the test

10 Expression of results

11 Test report

Bibliography