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1、BS ISO 7304-2:2008 ICS 67.060 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW BRITISH STANDARD Alimentary pasta produced from durum wheat semolina Estimation of cooking quality by sensory analysis Part 2: Routine method Licensed CopyChinese University of Hong Kong, 13/06/2009
2、08:42, Uncontrolled Copy, (c) BSI This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 May 2009 BSI 2009 ISBN 978 0 580 57254 8 Amendments/corrigenda issued since publication DateComments BS ISO 7304-2:2008 National foreword This British Standa
3、rd is the UK implementation of ISO 7304-2:2008. The UK participation in its preparation was entrusted to Technical Committee AW/4, Cereals and pulses. A list of organizations represented on this committee can be obtained on request to its secretary. This publication does not purport to include all t
4、he necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard cannot confer immunity from legal obligations. Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 Reference number I
5、SO 7304-2:2008(E) ISO 2008 INTERNATIONAL STANDARD ISO 7304-2 First edition 2008-08-15 Alimentary pasta produced from durum wheat semolina Estimation of cooking quality by sensory analysis Part 2: Routine method Ptes alimentaires produites partir de semoule de bl dur Apprciation de la qualit de cuiss
6、on par analyse sensorielle Partie 2: Mthode de routine Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 ISO 7304-2:2008(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file m
7、ay be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobes licensing policy. The ISO Central Secretariat acc
8、epts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that t
9、he file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. COPYRIGHT PROTECTED DOCUMENT ISO 2008 All rights reserved. Unless otherwise specified, no part of this publication may be
10、reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41
11、 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2008 All rights reserved Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 ISO 7304-2:2008(E) ISO 2008 All rights reserved iii Conte
12、nts Page Foreword iv 1 Scope . 1 2 Normative references. 1 3 Terms and definitions. 1 4 Principle. 2 5 Reagents 2 6 Apparatus 2 7 Sampling 4 8 Cooking procedure. 4 8.1 Determination of optimum cooking time (OCT), t 4 8.2 Sample preparation 4 9 Evaluation procedure. 5 9.1 General. 5 9.2 Liveliness (o
13、nly for long, solid strands of pasta) 5 9.3 Starch release (all types of pasta). 5 9.4 Firmness 6 9.5 Reference samples. 6 10 Expression of results . 7 11 Test report . 7 Annex A (informative) Illustrations of strands of pasta after the optimum cooking time 8 Annex B (normative) Sensory analysis 9 A
14、nnex C (informative) Examples of orders of presentation of test samples. 10 Annex D (informative) Example of report form . 11 Bibliography. 12 Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 ISO 7304-2:2008(E) iv ISO 2008 All rights reser
15、ved Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which
16、 a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all mat
17、ters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circu
18、lated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsi
19、ble for identifying any or all such patent rights. ISO 7304-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses. ISO 7304 consists of the following parts, under the general title Alimentary pasta produced from durum wheat semolina Estimation of cooki
20、ng quality by sensory analysis: Part 1: Reference method in preparation (revision of ISO 7304:1985) Part 2: Routine method Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 INTERNATIONAL STANDARD ISO 7304-2:2008(E) ISO 2008 All rights reser
21、ved 1 Alimentary pasta produced from durum wheat semolina Estimation of cooking quality by sensory analysis Part 2: Routine method 1 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. spag
22、hetti) 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 method may also be
23、 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 s
24、amples based on the use of reference samples. 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. 2 Normative references The following referenced documents are indispensable for the appli
25、cation of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 5492, Sensory analysis Vocabulary ISO 8586-1, Sensory analysis General guidance for the selection, training and
26、 monitoring of assessors Part 1: Selected assessors 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply. 3.1 starch release release of starch from cooked pasta, indicating the state of surface breakdown of the pasta NOTE The
27、amount of starch released can be assessed by means of a tactile investigation which estimates the tackiness of the surface to the touch. Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 ISO 7304-2:2008(E) 2 ISO 2008 All rights reserved 3.2
28、 liveliness ability of one strand of pasta to slide smoothly over another, which depends on the degree of strand-to-strand adhesion NOTE 1 Liveliness is applicable only to pasta in the form of long strands. NOTE 2 It depends on the geometry of the product, on the stickiness of the surface and on the
29、 firmness of the pasta. 3.3 firmness resistance of cooked pasta to crushing when it is positioned on the distal phalanx of the index finger and crushed with the tip of the thumb 3.4 optimum cooking time t time after which the continuous white line visible at the centre of a strand of pasta during co
30、oking disappears, as determined by crushing using a crushing plate (6.11) in the case of long, solid strands of pasta (e.g. spaghetti) or by cutting the strand at right angles with a blade (6.12) in the case of short, hollow strands of pasta (e.g. macaroni). NOTE By convention, the white line is con
31、sidered to have disappeared when it is visible only as a row of dots (see Annex A). 4 Principle A test sample of pasta is cooked by a standard procedure and the starch release, liveliness and firmness assessed. The test sample is then rated in accordance with the results. 5 Reagents 5.1 Tap water. T
32、he best results are obtained if the hardness of the water is brought to (1,5 0,1) mmol Ca2+/l (French hardness 15 1) with a dedicated water softener (6.10). NOTE It is also possible to control the water hardness using a commercially available kit. 6 Apparatus 6.1 Balance, capable of weighing to the
33、nearest 0,01 g. 6.2 Steel pot, thick-bottomed, diameter about 17 cm, capacity 2,5 l, with a lid. 6.3 Electric hotplate, diameter about 19 cm, power output about 1 500 W. 6.4 Colander, for pasta, made of stainless steel, diameter about 25 cm to 30 cm. 6.5 Timer. 6.6 Flat white plates, diameter (24 2)
34、 cm. 6.7 Fork. 6.8 Graduated cylinder, capacity 1 l. Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 ISO 7304-2:2008(E) ISO 2008 All rights reserved 3 6.9 Glass beaker, capacity 250 ml. 6.10 Water softener. 6.11 Plexiglass crushing plate,
35、 thickness 5 mm, dimensions 140 mm 40 mm, in conformity with Figure 1. 6.12 Cutter, with a sharp blade. 6.13 Micrometer suitable for measuring the thickness of short, hollow strands of pasta. 6.14 Micrometer suitable for measuring the thickness of long, solid strands of pasta. 6.15 Cup, volume about
36、 200 ml. Dimensions in millimetres Key 1 cover 2 body Figure 1 Schematic diagram of crushing plate Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 ISO 7304-2:2008(E) 4 ISO 2008 All rights reserved 7 Sampling It is important that the labor
37、atory receives a sample which is truly representative and has not been damaged or changed during transport or storage. Sampling is not part of the method specified in this part of ISO 7304. A recommended sampling method is given in ISO 24333. 8 Cooking procedure 8.1 Determination of optimum cooking
38、time (OCT), t Determine the OCT before carrying out any tests, using the same cooking conditions as in 8.2, as follows. Cook the pasta as described in 8.2, but two minutes before the estimated cooking time, usually written on the package by the manufacturer (or, if this is not the case, using a cook
39、ing time based on experience with pasta of similar thickness): with long, solid strands of pasta, remove a strand of pasta and crush it using the crushing plate (6.11); with short, hollow strands of pasta, remove a strand of pasta and cut it at right angles to the length with the cutter (6.12). Repe
40、at this operation every 30 s until the continuous white line, visible at the centre of the crushed strand or the cut section, disappears, as shown in Figures A.1 and A.2. 8.2 Sample preparation Weigh out 100 g of pasta. With long, solid strands of pasta, break each strand into two halves (13 2) cm l
41、ong and eliminate any small bits before weighing. Measure the thickness of each strand of pasta using the micrometer callipers (6.13 for short, hollow strands of pasta, 6.14 for long, solid strands of pasta). Turn on the hotplate (6.3), always turning the control knob to the same position to ensure
42、that the rate of cooking is always the same. Place the 2,5 l steel pot (6.2), containing 1 300 ml of tap water (5.1) measured using the graduated cylinder (6.8), on the hotplate. Boil the water. Keep the water close to boiling point so that it can be brought back to the boiling point as soon as the
43、pasta is added. Add the test sample of pasta to the pot and start the timer (6.5) at the same time. Cook the pasta for the time, t, determined in 8.1. NOTE The OCT is the preferred cooking time, but different cooking times could be used for experimental purposes. Thus overcooking of the pasta could,
44、 for instance, be investigated by cooking the pasta for a time which is 25 % longer than the OCT. For the first minute, keep the pot fully closed. For the remaining time, the lid shall be moved slightly to the side. While the pasta is cooking, mix it with a fork (6.7) three times for 10 s. Do this a
45、t one-quarter, one-half and three-quarters of the cooking time. When the pasta is cooked, cool the water by adding 200 ml of cold tap water to the pot using the beaker (6.9). Immediately pour the pasta into the colander (6.4) and allow to drain, gently hitting the colander three times within the fir
46、st 5 s. Then put the whole test sample of pasta onto a plate (6.6), noting the time at which this was done. Leave the cooked pasta on the plate for 5 min. Determine the characteristics of the pasta as described in Clause 9, beginning the assessment exactly 5 min after the pasta was put on the plate.
47、 Licensed CopyChinese University of Hong Kong, 13/06/2009 08:42, Uncontrolled Copy, (c) BSI BS ISO 7304-2:2008 ISO 7304-2:2008(E) ISO 2008 All rights reserved 5 9 Evaluation procedure 9.1 General Carry out the assessments in the order given in Table 1. Reference samples (see 9.5) may be included for
48、 comparison with the test sample when there are any doubts on the rating to be given. See also Annex B. Table 1 Assessment sequence Long, solid strands Short, hollow strands Liveliness Starch release Starch release Firmness Firmness 9.2 Liveliness (only for long, solid strands of pasta) To assess th
49、is characteristic, the assessor picks up the pasta with his/her naked hand and drops it back onto the plate to evaluate the liveliness, i.e. the degree of strand-to-strand adhesion, of the strands. This is done as follows: Put one hand in a cup (6.15) of cold tap water, remove it and shake off the excess water. Then wipe the hand dry. Pick up a handful of pasta from the plate and drop the pasta back onto the plate. Assess the way in which the strands of pasta separate from each other in t
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