Loaf vol.

Loaf volume (loaf vol.) is the space occupied by bread as it rises during baking — often measured in cubic centimetres by rapeseed displacement or laser scanning. It is used as a standard measure of the breadmaking quality of cereals, flour and dough: strong gluten, good water absorption and vigorous, well-timed fermentation give high volume with open crumb, while weak flour, over-fermentation or under-mixing yields dense, low loaves. Bakers and millers track it in quality control — alongside farinograph/extensograph data — to grade wheat, optimise improver and enzyme dosing, and diagnose process faults.