[EN] In the present study has been studied the application of image analysis techniques at the control of whipped doughs process (Sponge cake). Multispectral image analysis (visible and infrared) was applied to study wheat flour heat pretreatment and image segmentation 2D in order to check the final product. During this analysis was necessary to take into account the mixing time factor. A heat pretreatment was done for whole flour at 80, 100 and 130 oC during 10 and 30 minutes. After that, they were in a humidity controlled chamber in order to balance their moisture content. Heat-treated wheat flours were used to produce sponge cakes with two different mixing time: 2 and 10 minutes. They were elaborated in the oven at 175 oC during 30 minutes. Height, weight and texture of sponge cakes were measured. Data were statistically analyzed and they showed multispectral analysis could differentiate according to pretreatment temperature, especially at 30 minutes using near-infrared spectrum information. Image segmentation analysis showed air bubbles size and bubbles distribution of sponge cakes relied on time mixing, pretreatment temperature and pretreatment time. Heat-treated wheat flour at 100 oC, during 10 minutes and 10 minutes time mixing produced a lower air bubbles size with a higher uniform distribution.