Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method Ingestion-build-107062 A new Table 7 "Frequency

A new Table 7 "Frequency and measurement positions of appearance tests and dimensional measurements" has been added and the subsequent tables have been renumbered

which are further illustrated through diagrams

The major change from the previous edition is the incorporation of new symbols and safety signs

Aerosol dispenser device designed to produce a fine spray of liquid or solid particles that can be suspended in a gas such as the atmosphere

Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method Ingestion-build-107062 A new Table 7 "Frequency1 Scope This part of ISO 7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e. g. spaghetti) or short, hollow strands (e. g. macaroni) 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