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AACC International Approved Methods - AACC Method 10-16.01. Volumetric and Dimensional Profile of Baked Products by Laser Topography—VolScan Profiler Method

AACC International Approved Methods

Baking Quality

AACCI Method 10-16.01
Volumetric and Dimensional Profile of Baked Products by Laser Topography—VolScan Profiler Method

VIEW METHOD | VIEW ENHANCEMENT

Objective
Laser topography is used in the VolScan Profiler to digitally model the dimensions of a test sample. Laser topography involves the use of a low-frequency, high-precision laser to reproduce a digital image of the test sample. The laser-scanned data is captured and then analyzed by instrument-based software, which measures the test sample volume. Compared with rapeseed displacement methods, the VolScan Profiler allows for improved volumetric and dimensional measurements of many different baked samples, especially those with challenging shapes or surface textures. The method is applicable to a variety of baked products, including various styles of bread (tin loaf and round loaf), rolls (seeded and nonseeded), baguettes, muffins, and cakes. The method applies to samples up to 30 (height) × 19 cm (width) with model VSP300 and up to 60 × 38 cm with model VSP600. This method is not suitable for products with voids, such as bagels, croissants, and doughnuts, because of the nature of laser measurement and its difficulty with void detection.