National foreword

This British Standard is the UK implementation of ISO 7304‑1:2025. It supersedes BS ISO 7304‑1:2016, which is withdrawn.

The UK participation in its preparation was entrusted to Technical Committee AW/4, Cereals and pulses.

A list of organizations represented on this committee can be obtained on request to its committee manager.

Contractual and legal considerations

This publication has been prepared in good faith, however no representation, warranty, assurance or undertaking (express or implied) is or will be made, and no responsibility or liability is or will be accepted by BSI in relation to the adequacy, accuracy, completeness or reasonableness of this publication. All and any such responsibility and liability is expressly disclaimed to the full extent permitted by the law.

This publication is provided as is, and is to be used at the recipient’s own risk.

The recipient is advised to consider seeking professional guidance with respect to its use of this publication.

This publication is not intended to constitute a contract. Users are responsible for its correct application.

Compliance with a British Standard cannot confer immunity from legal obligations.

This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 November 2025.

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of ISO document should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).

ISO draws attention to the possibility that the implementation of this document may involve the use of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s) which may be required to implement this document. However, implementers are cautioned that this may not represent the latest information, which may be obtained from the patent database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.

Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO’s adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.

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 Water.

5.2

6 Apparatus

6.1

6.2

6.3

6.4

6.5 Timer.

6.6

6.7 Fork or spatula.

6.8

6.9 Water softener.

6.10 Transparent plastic crushing plate.

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

BS ISO 7304-1:2025

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

Current

Published:

30 Nov 2025