AACCI approved methods technical committee report : Collaborative study on bread volume determination by laser topography using a bread volume meter
Volume is an important measure of fermented bread quality that has traditionally been determined by seed displacement methods. These methods are cumbersome; poorly suited to compressible, sticky, or creased products; prone to error; and, to date, lack standardization. A collaborative study was conducted by the AACC International (AACCI) Physical Testing Methods Technical Committee in 2005 to asses
