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【英文标准名称】:Alimentarypastaproducedfromdurumwheatsemolina-Estimationofcookingqualitybysensoryanalysis-Part2:Routinemethod
【原文标准名称】:硬质小麦粗粒面粉制造的通心面.感官分析法评定蒸煮品质.第2部分:常规法
【标准号】:ISO7304-2-2008
【标准状态】:现行
【国别】:国际
【发布日期】:2008-08
【实施或试行日期】:
【发布单位】:国际标准化组织(IX-ISO)
【起草单位】:ISO/TC34
【标准类型】:()
【标准水平】:()
【中文主题词】:烹调;定义;硬粒小麦;食品;面食;面粉;感官分析;感官分析(食品);试样制备;测试
【英文主题词】:Cooking;Definitions;Durumwheat;Foodproducts;Pasta;Semolina;Sensoryanalysis;Sensoryanalysis(food);Specimenpreparation;Testing
【摘要】:ThispartofISO7304specifiesamethodforassessing,bysensoryanalysis,thequalityofcookedalimentarypastaintheformoflong,solidstrands(e.g.spaghetti)orshort,hollowstrands(e.g.macaroni)producedfromdurumwheatsemolina,expressedintermsofthestarchrelease,livelinessandfirmnesscharacteristics(i.e.texture)ofthepasta.Itdoesnotapplytopastaintheformofsmallstrandsusuallyconsumedinsoups.Themethodmayalsobeappliedtoalimentarypastamadefromcommonwheatoramixtureofcommonwheatanddurumwheat,aslongastheappropriatenationalregulationsallowtheseproductstobeusedinalimentarypasta.Themethodhasbeenspecificallydevelopedtoprovideaprocedureforthedailyevaluationofpastasamplesbasedontheuseofreferencesamples.Thetestresultdoesnotexpressapreference,butgivesonlyanestimateofthecookingqualityofthepastaafterithasbeencookedfortheoptimumcookingtime.
【中国标准分类号】:X11
【国际标准分类号】:67_060
【页数】:12P;A4
【正文语种】:英语