标准摘要
[中文适用范围]： ISO 7304 的这一部分规定了一种通过感官分析评估由硬粒小麦粗粉生产的长而实心条（例如意大利面条）或短而空心条（例如通心粉）的熟食意大利面质量的方法，表示为意大利面的淀粉释放、活力和硬度特征（即质地）。 它不适用于通常在汤中食用的小股面食。 该方法也可适用于由普通小麦或普通小麦和硬质小麦的混合物制成的营养面食，只要适当的国家法规允许这些产品用于营养面食即可。 该方法是专门开发的，旨在提供基于参考样品对面食样品进行日常评估的程序。 测试结果并不表示偏好，而仅给出对意大利面在最佳烹饪时间后的烹饪质量的估计。 [外文原描述]： ISO 7304-2:2008 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of spaghetti or macaroni (i.e. long, solid or short, hollow strands) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta. It does not apply to pasta in the form of small strands usually consumed in soups. The method may also be applied to alimentary pasta made from common wheat or a mixture of common wheat and durum wheat, as long as the appropriate national regulations allow these products to be used in alimentary pasta. The method has been specifically developed to provide a procedure for the daily evaluation of pasta samples based on the use of reference samples obtained by sensory analysis. The test result does not express a preference, but gives only an estimate of the cooking quality of the pasta after it has been cooked for the optimum cooking time.
英文名称Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method