Table of Contents

Foreword<br>1 Scope<br>2 Normative references<br>3 Terms and definitions<br>4 Principle<br>5 Reagents<br>6 Apparatus<br>7 Sampling<br>8 Cooking procedure<br>9 Sensory analysis<br>10 Expression of results<br>11 Test report<br>Annex A (informative) - Illustrations of strands of cooked<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pasta (optimum cooking time)<br>Bibliography

Abstract

Describes 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 and - starch release, by manual handling.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	British Standards Institution
Pages
ISBN
Committee	AW/4
Supersedes	14/30288415 DC : 0