ISO 7304-1:2025
ISO 7304-1:2025 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
CDN $125.00
This publication was last reviewed and confirmed in 2025.
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
Description
This document establishes 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.
This document 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.
This document is applicable 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.
NOTE National regulations can apply.
This document 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.
Edition
2
Published Date
2026-06-18
Status
PUBLISHED
Pages
9
Language
English
Format
Secure PDF
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Abstract
This document establishes 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.
This document 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.
This document is applicable 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.
NOTE National regulations can apply.
This document 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.
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