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  • BSI
    BS ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method
    Edition: 2009
    $313.97
    / user per year

Description of BS ISO 7304-2:2008 2009

This part of ISO 7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta. It does not apply to pasta in the form of small strands usually consumed in soups.

The method may also be applied to alimentary pasta made from common wheat or a mixture of common wheat and durum wheat, as long as the appropriate national regulations allow these products to be used in alimentary pasta.

The method has been specifically developed to provide a procedure for the daily evaluation of pasta samples based on the use of reference samples.

The test result does not express a preference, but gives only an estimate of the cooking quality of the pasta after it has been cooked for the optimum cooking time.



Standard NumberBS ISO 7304-2:2008
TitleAlimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method
StatusUnder Review
Publication Date2009-05-31
Identical National Standard OfISO 7304-2:2008
DescriptorsPasta, Cooking, Sensory analysis (food), Semolina, Wheat, Food products, Cereal food products, Food testing, Quality
ICS67.060 Cereals, pulses and derived products
CommitteeAW/4
ISBN978 0 580 57254 8
PublisherBSI
Pages22

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.
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