BS ISO 7304-1:2016规定了通过感官分析评估烹饪质量的方法 营养意大利面。通过评估以下各项进行评估:咀嚼时的硬度；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，只给出与评估相关的估计 意大利面的烹饪；它不适用于通常在汤中食用的小面食形状。注:该方法适用于由硬粒小麦制成的所有形式的营养面食，也适用于 产品由普通小麦或普通小麦和硬粒小麦的混合物制成，只要合适 国家法规允许将这些原材料用于营养面食。 ISO 7304的本部分专门设计用于建立参考方法，以便 感官分析仪器或实用方法的开发、批准或监控。交叉引用:ISO 4120ISO 5492ISO 8586ISO 4121ISO 5495ISO 5496ISO 6564ISO 8587ISO 11035ISO 11056ISO 13299ISO 24333购买本文件时提供的所有当前修订版均包括在内。

BS 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.This part of ISO 7304 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.Cross References:ISO 4120ISO 5492ISO 8586ISO 4121ISO 5495ISO 5496ISO 6564ISO 8587ISO 11035ISO 11056ISO 13299ISO 24333All current amendments available at time of purchase are included with the purchase of this document.