Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method Ingestion-build-107062 The major change from the

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Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method Ingestion-build-107062 The major change from the1 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