Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments

Abstract

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 < 0.05) in the control treatment, and weight values were significantly higher (p < 0.05) in BT and BM treatments. The results confirmed that BT and WW treatments generate a fluffier and heterogenous crumb structure that could result in a bread with better sensory characteristics related to texture due to air incorporation when the treatment is applied. Image analysis is a successful tool for quantitative analysis of crumb structure evaluation.