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

Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method Ingestion-build-1070621 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

runaway speed and speed no load are excluded from this document

BS EN 2713-008 specifies the characteristics of UV laser printable

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the maximum working pressure and the working temperature ranges have been changed

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which are further illustrated through diagrams

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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

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