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AACC International Approved Methods - AACC Method 10-14.01. Determination of Bread Volume by Laser Topography: BVM Method

AACC International Approved Methods

Baking Quality

AACCI Method 10-14.01
Determination of Bread Volume by Laser Topography: BVM Method

VIEW METHOD

Objective
Volume is an important measure of fermented bread quality that has traditionally been determined by seed displacement methods (1,3). In this method, laser topography is used to digitally model a sample and determine its volume (2). The method is applicable to round, elongated, and rectangular leavened bread products with volumes of 200–2,800 mL. It overcomes the limitations identified in the earlier methods.