| 摘要 |
The method assesses quality of cereals by preparing a dough by mixing a cereal type whose quality is to be assessed. The dough is deformed by mixing so that stress arises in the dough. The stress in the dough is allowed to relax subsequent to the deformation. The stress in the dough is registered during the relaxation. The stress is used to assess the quality, with the mixing and relaxing being carried out in one and the same container. One relaxing parameter is determined on the basis of the stress registered during the relaxing. This parameter is used in a predetermined calculation model for assessing the quality of the cereal type. |
