标准摘要
[中文适用范围]： 本文件规定了一种通过感官分析来评估食品 pasta（意面）烹饪质量的方法。评估过程包括以下方面：— 坚硬程度，通过咀嚼进行评估；— 弹性，通过手工操作进行评估；— 淀粉释放情况，通过手工操作进行评估。本文件不表达任何偏好，仅提供有关 pasta 烹饪评估的估算方法。本文件不适用于通常用于汤中的小形状 pasta。本文件适用于所有由硬质小麦制成的食品 pasta，以及由普通小麦或普通小麦与硬质小麦混合制成的产品。注：国家法规可能适用。本文件特别设计用于建立参考方法，以用于发展、批准或监控感官分析的仪器或实际方法。 [外文原描述]： 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.
英文名称Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method