ISO INTERNATIONAL STANDARD 7304-1 Firstedition 2016-03-01 Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method Semoule de ble dur et pates alimentaires - Appréciation de la qualité culinaire des pates paranalyse sensorielle Partie 1: Méthode de reference Reference number ISO 7304-1:2016(E) ISO International Organization for Standardization @ IS0 2016 ed without license from IHS IS0 7304-1:2016(E) COPYRIGHTPROTECTEDDOCUMENT IS0 2016, Published in Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. IsOcopyrightoffice Ch. de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax +41 22 749 09 47 copyright@iso.org www.iso.org ensee-ZHEJIANG INST OF STANDARDIzARoISQ16- All rights reserved Iby IHS unde etworking permitted without license from IHS IS0 7304-1:2016(E) Contents Page Foreword ..iv 1 Scope .1 2 Normative references ...1 3 Terms and definitions. 4 Principle 5 Reagents. ..2 6 Apparatus. ..2 7 Sampling. ..3 8 Cooking procedure ..3 8.1 Optimum cooking time (OCT), t .3 8.2 Sample preparation ..3 9 Sensory analysis.. ..4 9.1 General test conditions ..4 9.2 Progress of the test. ..5 10 Expression of results ..5 11 Test report ..6 Annex A (informative) Illustrations of strands of cooked pasta (optimum cooking time) ..8 Bibliography 9 iii e=ZHEJIANG INSTOFSTANDARDIZATION C15956617 vided by IHS under ithout license from IHS