Foamed, dough-based food and apparatus and method for production thereof and use of the apparatus
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United States of America Patent
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Oct 5, 2021
Grant Date -
Nov 8, 2018
app pub date -
Nov 11, 2016
filing date -
Nov 12, 2015
priority date (Note) -
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Abstract
A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p
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