doi:10.1094/CFW-59-6-0294 | VIEW ARTICLE

AACCI Report

AACCI Approved Methods Technical Committee Report: Collaborative Study on Bread Volume Determination by Laser Topography Using a Bread Volume Meter

S.Anderson,¹J. K.Purhagen,² and M. L.Bason<sup>2,3

1</sup>Foss North America Inc., 8091 Wallace Rd, Eden Prairie, MN 55344, U.S.A.²Perten Instruments AB, PO Box 9006, SE-126 09 Hägersten, Sweden.³Corresponding author. E-mail: mbason@perten.com; Tel: +61 2 9870 3400; Fax: +61 2 9870 3401. Cereal Foods World 59(6):294-296.

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 assess the performance of a new method that uses laser topography to determine the volume of baked bread products. Eleven laboratories analyzed six Youden pairs of polyurethane bread replicas using bread volume meter (BVM) laser volumeters. Samples ranged in volume from 200 to 2,800 cm3 and included round, elongated, and rectangular shapes. Averaged laboratory results ranged from 98.7 to 100.3% of the corresponding reference water displacement volume for each sample. Within-laboratory relative standard deviations (RSDr) ranged from 0.2 to 1.5%, and between-laboratory relative standard deviations (RSDR) ranged from 0.8 to 3.0%, indicating satisfactory performance of the method. The method has been approved as AACCI Approved Method 10-14.01.