Foamed dough-based food product and apparatus and process for producing the frothed dough-based food product

摘要

In a method and apparatus for producing a foamed, dough-based food product, in particular snack products or snack-baked goods, according to one of the preceding claims, comprising the method steps: a) provision of a food product matrix to be frothy comprising a weight fraction of a raw material containing raw material (R) and a weight fraction Water (W); b) introducing a gas to be dissolved or dissolved into the food product matrix to be frothed; c) dissolving the gas under pressure in the fragrant food product matrix; d) gas bubble formation by depressurization and volume enlargement with resulting density reduction of the dough by bubble growth to form a frothed food product matrix of the food product to be produced, e) foam stabilization of the foamed food product matrix, is a process or apparatus for producing a foamed, dough-based n food product are provided, which places lower demands on the equipment and the maintenance in the production. This is achieved by introducing and dissolving gas in a subcritical state below the critical point and at a pressure of 10 bar ≦ p critical pressure of the gas into the aqueous fraction of the food product matrix to be foamed in process step b) and / or process step c).