In a method and apparatus for production of a foamed, dough-based food product, especially snack products or baked snacks, according to any of the above claims, comprising the method steps of: a) providing a food product matrix to be foamed, comprising a proportion by weight of a starch-containing raw material (R) and a proportion by weight of water (W), b) introducing a gas that has been dissolved or is to be dissolved into the food product matrix to be foamed, c) dissolving the gas under pressure in the food product matrix to be foamed, d) forming gas bubbles 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, e) stabilizing the foam of the foamed food product matrix, a process or apparatus for production of a foamed, dough-based food product is to be provided, which places lower demands on equipment and maintenance in production. This is achieved in that, in method step b) and/or method step c), 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. A foamed, dough-based and gluten-free food product is also claimed, as is the use of the apparatus.En un método y aparato para la producción de un producto alimenticio espumoso a base de masa, especialmente productos de bocadillos o bocadillos horneados, de acuerdo con cualquiera de las reivindicaciones adjuntas, que comprende los pasos de método de: a) proporcionar una base de producto alimenticio que se va a espumar, que comprende una proporción en peso de una materia prima que contiene almidón (R) y una proporción en peso de agua (W), b) introducir un gas que se ha disuelto o se va a disolver en la base de producto alimenticio que se va a espumar, c) disolver el gas bajo presión en la base de producto alimenti
