To determine the percent moisture lost, begin by performing the following steps:
First, weigh your product before cooking and record this weight.
After cooking, weigh the product again. Record this weight as well.
Lastly, subtract the weight of the cooked product (from step 2) from the weight of the product before cooking (from step 1). This will give you the amount of moisture lost during cooking.
For example, if you have 18g of dough before baking and the final weight of the product after baking is 13g, your moisture loss is18g-13g=5g.
To convert the amount of moisture lost to the percent of moisture lost, divide the weight of moisture lost (from step 3 above) by the original weight of the product before cooking (from step 1 above).
For example, 5g moisture lost/18g dough=28% moisture loss.