BS ISO 7304-1:2016

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

Published By	Publication Date	Number of Pages
BSI	2016	18

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Description

PDF Catalog

PDF Pages	PDF Title
6	Foreword
7	1 Scope 2 Normative references 3 Terms and definitions
8	4 Principle 5 Reagents 6 Apparatus
9	7 Sampling 8 Cooking procedure 8.1 Optimum cooking time (OCT), t 8.2 Sample preparation
10	9 Sensory analysis 9.1 General test conditions
11	9.2 Progress of the test 10 Expression of results
12	11 Test report
14	Annex A (informative) Illustrations of strands of cooked pasta (optimum cooking time)
15	Bibliography

Additional information

Status	Revision Underway
Pages	18
Publication Date	2016-03-31
ISBN	978 0 580 83997 9
Standard Number	BS ISO 7304-1:2016
Title	Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis – Reference method
Identical National Standard Of	ISO 7304-1:2016
Descriptors	Pasta, Food testing, Sensory analysis (food), Cooking, Sodium chloride, Quality, Food products, Water, Cereal food products, Semolina, Wheat
Publisher	BSI
Committee	AW/4
ICS Codes	67.060 - Cereals, pulses and derived products

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BS ISO 7304-1:2016

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