Method and device for making a food product with open-cell internal texture, use for making gluten-free bread

摘要

The invention concerns a method for making food products with open-cell internal texture by baking in an oven a paste conventionally kneaded such as, dough for bread, pizza or the like. The invention is characterized in that it consists at least in preparing said dough without kneading to obtain a viscous paste with low consistency; pressurising it followed by sudden depressurisation through a nozzle adapted to generate a foam which can then be baked in the oven. The invention also concerns a device for implementing said method comprising hoppers (1) and vats (2), a mixer (3), a swelling machine (4) which pressurises the paste before depressurising it through a nozzle (5) and a tunnel oven (8). The invention is useful for making gluten-free bread.