| 摘要 |
A method for assessing the quality of cereals, comprising the steps of preparing a dough by mixing a cereal type whose quality is to be assessed, deforming the dough by mixing so that stress arises in the dough, letting the stress in the dough relax subsequent to the deformation of the dough, registering the stress in the dough during the relaxation and using the stress for assessing the quality, the mixing and the relaxing being carried out in one and the same container. |
