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[求助] 面团用质构仪怎么测？已有2人参与

小麦面粉与水和成面团后，用TA-XT2i texturometer测定，不太明白，望大神指教！多谢！
文献中提到：
Dough machinability was determined by assessing the texture profile analysis (TPA) and dough stickiness in a TA-XT2i texturometer (Stable Micro Systems, Godalming, UK) as described by Armero and Collar (1997) using the Chen and Hoseney cell. Primary textural properties were measured in absence of dough adhesiveness by using a plastic film on the dough surface to avoid the distortion induced by the negative peak of adhesiveness (Collar & Bollaı′n, 2005). The adhesiveness was measured without the plastic film. Three and ten repetitions for the TPA parameters and stickiness were done, respectively. Compression test was performed with a 25 mm diameter cylindrical aluminium probe (SMSP/25), 60% compression rate followed of 75 s interval. TPA profile recorded the following parameters: hardness (N), adhesiveness (Ns) and cohesiveness. The Chen and Hoseney cell with a cylindrical probe of 25 mm diameter was used for dough stickiness (N) determination
所以（1）测定面团的机械加工性用TA-XT2i texturometer的TPA分析方法吗？设定条件为25mm直径的探头、60%的压缩率、75s的时间间隔，还需要其他的条件吗？
（2）面团的 stickiness 是用 Chen and Hoseney cell 测定吗？Chen and Hoseney cell是什么？

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