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Sponge cake is a variety of sweet bread produced both traditionally and industrially. Sponge cake preparation includes a two-mix combination: foam (made from whipped and aerated egg whites with sugar) and batter (prepared with flour, egg yolks, and sugar, carefully folded into the foam). This research aims to evaluate the effects of three different thermal egg pre-treatments on sponge cake crumbs' quality and sensory attributes. Weight, specific volume, crumb hardness, and other quality factors were evaluated through sensory and image analysis. Pearson's coefficient correlation, ANOVA, Tukey's test and Fisher's test were used to compare three different egg pre-treatments (Blowtorch -BT-, warm water -WW-, and Bain-marie -BM-) against a control sample. Crumb hardness was significative higher (p |
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