Eidgenössische Technische Hochschule Zürich;Roland Murten AG
发明人:
Volker LAMMERS,Erich WINDHAB
申请号：
US15775494
公开号：
US20180317501A1
申请日:
2016.11.11
申请国别(地区):
US
年份:
2018
代理人:
摘要：
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<；critical pressure of the gas.
