ISO 7304-1:2016
ISO · 2016-03

Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method

试验 Replaced ICS 67.060

1Key Takeaways

This standard specifies a method for estimating the quality of cooked pasta by sensory analysis. The evaluation includes the following aspects:  ——firmness, assessed by chewing;  ——liveliness, assessed by manual manipulation;  ——starch release, assessed by manual manipulation. This method does not involve a preference …

2Scope / Description

This standard specifies a method for estimating the quality of cooked pasta by sensory analysis. The evaluation includes the following aspects:
 ——firmness, assessed by chewing;
 ——liveliness, assessed by manual manipulation;
 ——starch release, assessed by manual manipulation. This method does not involve a preference for one quality over another, but only provides an estimate of the quality of cooked pasta. This method is not suitable for small pieces of pasta that are usually consumed in soup.

3Version History

ISO 7304-1:2016 2016-03
ISO 7304-1:2025 newer 2025-11-01

5Citation Network

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Referenced herein
ISO 11035:1994 ISO 11056:1999 ISO 13299:2003 ISO 24333:2009 ISO 4120:2004 ISO 4121:2003 ISO 5492:2008 ISO 5495:2005

6Frequently Asked Questions

What is ISO 7304-1:2016?
ISO 7304-1:2016 — Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method is an international standard developed by International Organization for Standardization (ISO). This standard specifies a method for estimating the quality of cooked pasta by sensory analysis. The evaluation includes the following aspects:  ——firmness, assessed by chewing;  ——liveliness, assessed by manual manipulation;  ——starch release,...
What does ISO 7304-1:2016 cover?
This standard covers: This standard specifies a method for estimating the quality of cooked pasta by sensory analysis. The evaluation includes the following aspects:  ——firmness, assessed by chewing;  ——liveliness, assessed by manual manipulation;  ——starch release, assessed by manual manipulation. This method does not...
Who should use this standard?
This standard is intended for organizations, professionals, and stakeholders involved in various industries and sectors. It is applicable to manufacturers, service providers, regulatory bodies, and certification organizations.
What is the latest version of ISO 7304-1:2016?
The current published version is ISO 7304-1:2016, published on 2016-03. Always check for amendments or pending revisions.
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