Foamed teigbasiertes food product as well as apparatus and method for producing the foamed food product teigbasierten

In a method and apparatus for producing a foamed, teigbasierten food product, in particular snack products or snack bakery products, according to any one of the preceding claims, comprising the steps of: a) Already position of a foamed food product comprising a matrix weight of a starch-containing raw material (R) and a proportion by weight of water (W), b) introducing a solvent or dissolved gas to be foamed in the food product matrix, c) dissolving the gas under pressure in the foamed food product matrix, d) formation of gas bubbles by depressurization and increase in volume with resulting reduction in density of the dough by bubble growth to form a frothed food product matrix of the produced food product, e) foam stabilizing the foamed food product matrix, a method or apparatus for making a foamed teigbasierten food product is to be provided, which makes fewer demands on the equipment and maintenance during manufacture. This is achieved by) gas is introduced in a subcritical state below the critical point and at a pressure of 10 bar ≤ p product matrix and dissolved in process step b) and / or step c.