# ISO 7304-1:2016 — Withdrawn and superseded ISO standards

For ISO 7304-1:2016, item title is Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method; status code is 9599; successor is ISO 7304-1:2025; withdrawn / published date is 2016-03-08, recorded from its source on 2026-08-05.

- **Identifier:** ISO 7304-1:2016 _(verified: appears in the quote below)_
- **Item title:** Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method _(verified: appears in the quote below)_
- **Status code:** 9599 _(verified: appears in the quote below)_
- **Successor:** ISO 7304-1:2025
- **Withdrawn / published date:** 2016-03-08 _(verified: appears in the quote below)_

## What the source says

> 44312,IS,,ISO 7304-1:2016,Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method,Semoule de blé dur et pâtes alimentaires — Appréciation de la qualité de cuisson par analyse sensorielle — Partie 1: Méthode de référence,2016-03-08,1,['67.060'],ISO/TC 34/SC 4,9599,[13966],[89196],"['en','fr']",9,"<p>ISO 7304-1:2016 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following:</p><p>- firmness, by chewing;</p><p>- liveliness, by manual handling;</p><p>- starch release, by manual handling.</p><p>The

## Source

- https://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv

Last verified: 2026-08-05. Review by: 2027-02-01.
Part of [Withdrawn and superseded ISO standards](https://referencesource.org/iso-standard-supersessions/).