ISO 7304:1985 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

标准编号：ISO 7304:1985

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

英文名称：Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis

发布日期：1985-04

标准范围

该方法包括确定最小烹饪时间，并计算每个样品的两次实验烹饪时间。对至少六名合格评估员组成的小组进行最多六个样本的感官分析。根据样品表面状况和硬度对其进行分类和评分。附件给出了样品展示安排的示例。附录B中给出了回复表的示例。参考照片见附录C和D。

The method consists in determining of a minimum cooking time and calculation of two experimental cooking times for each sample. Sensory analysis of at most six samples presented in pairs to a panel of at least six qualified assessors. Classification and scoring of the samples according to their surface condition and firmness. An annex gives examples of arrangements for presentation of samples. An example of response form is given in an annex B. Reference photographs are shown in annexes C and D.

标准预览图