ISO 7304-1:2016 硬粒小麦粗面粉和营养糊 由感官分析评定通心粉的烹调质量 第1部分：参考方法

标准编号：ISO 7304-1:2016

中文名称：硬粒小麦粗面粉和营养糊 由感官分析评定通心粉的烹调质量 第1部分：参考方法

英文名称：Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method

发布日期：2016-03

标准范围

ISO 7304-1:2016规定了一种通过感官分析评估食用面食烹饪质量的方法。通过评估以下各项进行估算:-通过咀嚼使坚硬；-通过手动操作，具有活力；-淀粉释放，通过手动操作。该方法不表示偏好，仅给出与意大利面烹饪评估相关的估计；它不适用于通常在汤中食用的小面食形状。注:本方法适用于所有形式的硬质小麦营养面食，以及普通小麦或普通小麦与硬质小麦的混合物制成的产品，只要相关国家法规允许这些原料用于营养面食。ISO 7304-1:2016专门设计用于建立参考方法，以开发、批准或监测感官分析的仪器或实用方法。

ISO 7304-1:2016 sets out 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.The method 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.NOTE This method can be applied 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 as long as the appropriate national regulations allow these raw materials to be used in alimentary pasta.ISO 7304-1:2016 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.

标准预览图