METHOD FOR COMBINED, CONTINUOUS MIXING AND DOSING OF GAS ENRICHED DOUGHS OR PASTES UNDER STATIC PRESSURE, CONTROL AND / OR REGULATION DEVICE FOR CARRYING OUT SUCH A METHOD, DEVICE FOR CARRYING OUT THE METHOD AND PRODUCTS MANUFACTURED ACCORDING TO THIS METHOD, AS WELL AS THE USE OF SUCH PRODUCTS

Description

[0001] The invention relates to a method for the coupled mixing and dosing of foamed doughs or pastes for the production of foodstuffs, preferably baked goods.

[0002] Furthermore, the invention relates to a control and / or regulating device for a method for the coupled mixing and dosing of baked goods from foamed doughs or pastes.

[0003] Furthermore, the invention relates to a device for carrying out the method according to the invention.

[0004] Furthermore, the invention relates to products produced by the process according to the invention.

[0005] Finally, the invention relates to the use of such foamed, dough- or paste-based products produced by the process according to the invention. State of the art

[0006] Conventionally, baked goods obtain their typical foam / sponge-like structure through steam bubble formation during a baking process, whereby water vapor bubbles nucleate preferentially at pre-enclosed or fermentation-formed microgas bubbles and are enlarged by progressive water vapor formation as a result of thermal energy input, and at the same time, the dough foam structure solidifies through protein denaturation and partial drying.

[0007] In many baked goods, foam formation during the baking process is enhanced by the addition of leavening agents (usually sodium bicarbonate or potassium bicarbonate). This also applies to the use of baker's yeast, which generates CO2 in doughs prior to baking through the fermentation process, thus improving, nucleating, and supporting further foam formation by steam during the baking process.

[0008] Traditionally, the foam structure of baked goods that develops during the baking process is not monitored, meaning that fluctuations in the recipe composition and process parameters can affect the resulting foam bubble size distribution, potentially resulting in significantly irregular, sometimes oversized gas inclusions. This is all the more true when certain recipe components, such as cereal proteins, particularly gluten, are to be excluded from use in so-called gluten-free baked goods due to their allergenic potential. The absence of the highly elastic cereal protein leads to limited formation of a protein network during dough formation and its supporting stability improvement during the baking process. This results in gas / water vapor bubbles coalescing, thus creating significantly larger gas bubbles or undesirable gas inclusions in the baked product.Furthermore, the absence of the scaffold protein leads to the product's "degassing" into the environment, usually resulting in a significant loss of volume in the resulting baked product. A market trend has also developed for so-called gluten-free baked goods, which are important for approximately 1.5% to 2% of the Central European and North American population due to an allergic reaction to gluten (celiac disease). Depending on the region, more than 20% of the population experience varying degrees of gluten intolerance in foamed doughs or pastes. As a result, the development of gluten-free products became a market-relevant development trend in the baked goods sector as early as the late 1980s.Accordingly, patenting took place, particularly of recipes for baked goods which replace the long-chain network-forming cereal gluten protein with mixtures of other plant proteins and / or polysaccharide mixtures, with the result that long lists of ingredients with many additives usually resulted / 1-4 / .

[0009] In this context, new processes were also developed which enabled the active introduction of gas fractions into baked goods using physical methods (e.g., high-pressure foaming processes) and subsequent dough expansion under supercritical or subcritical gas state conditions / 5-14 / .

[0010] Such foaming processes for dough systems described previously in the literature (including patent literature) have in common that foam generation occurs either through gas dispersion or through gas dissolution with subsequent gas bubble expansion in process chambers / apparatus. From these, after foam formation, the foam is transported, optionally via a dosing device, into the atmospheric environment for the purpose of filling into containers and / or for molding, for example, on conveyor belts. During the foam transport through pipelines into the feed to dosing devices or through valves in these dosing devices, the generated foam structure is generally subjected to pronounced shear stress. This frequently leads to damage to the foam structure due to foam lamella breakage and the coalescence of foam bubbles into larger gas cells.Such foam bubble enlargements cause structural instabilities in the resulting foam products. These lead to volume loss and structural defects in downstream processing (e.g., molding and baking) / 14-18 / .

[0011] The larger the original gas bubbles are immediately after their formation in the foam formation process, the more pronounced the development of defective structures becomes. Typically, dispersion processes that break up larger gas fractions in fluids into smaller gas bubbles by imposing dispersing flows result in less finely dispersed foam structures than can be achieved by the most complete gas dissolution possible with subsequent renucleation of micro gas bubbles by pressure reduction via heterogeneous nucleation, provided a sufficiently high number density of gas bubble nucleators is present / 19 / .

[0012] WO 2017 / 081271 A1 describes a method for generating gas bubbles that are as small as possible and have a narrow gas bubble size distribution after gas dissolution and defined pressure release, and for stabilizing these as quickly as possible in a downstream heating process (baking process) through protein denaturation. However, the foam generated in this process remains exposed to pronounced flow forces in its feed flow to a dosing unit and in the flow through the dosing valve operating therein, and thus experiences a coarsening and uneven gas bubble size distribution until it enters a baking pan or is formed on a baking conveyor belt. To date, no method has been described for achieving extensive to complete gas dissolution in the dough matrix or dough.to control and adjust the fluid fraction (usually an aqueous continuous fluid phase) in the dough matrix in a coupled mixing and dosing process for food systems produced from foamed dough systems.

[0013] The increasing popularity of high-protein diets has significantly increased the demand for high-protein, low-carbohydrate foods, particularly baked goods, which previously contained a significant amount of carbohydrates. Thus, numerous developments have been undertaken to reduce the carbohydrate content in such baked products by replacing flour in the product formulation with a protein source. While this approach has largely solved the problem of providing a high-protein, low-carbohydrate product with regard to recipe adaptation, the resulting products generally lack the dough handling properties, baking volume, crumb structure, texture, or flavor of a corresponding traditional baked product, which has significantly limited their market success to date.

[0014] The US Nutrition Labeling and Education Act (NLEA) of 1990 allows the nutrient content to be labeled "high protein" on food labels / 20 / . The FDA approves this claim if 20% or more of the daily value (DV) of protein is found in the reference intake usually consumed (RACC) / 21 / . Based on a 2000-calorie diet, the DV of protein is 50 grams per day / 22 / .

[0015] According to the FDA, the Reference Amounts Customarily Consumed (RACC) for baked goods per serving ranges from approximately 50g for breads, croissants, light cakes, or soft pretzels to approximately 110g for toast, muffins, crêpes, or vegetable cakes / 23 / .

[0016] There is therefore a growing demand for bakery products that are gluten-free, high in plant protein, and low in carbohydrates, while simultaneously fully meeting the typical quality criteria of comparable traditional baked goods. These quality criteria include (i) dough handling / workability, (ii) baking volume, (iii) crumb structure / texture, and (iv) flavor / aroma characteristics.

[0017] Against this background, there is a need to provide a technology that can better meet these requirements.

[0018] An increased proportion of plant proteins with a simultaneous reduction in carbohydrate content is nutritionally preferable and economically relevant in view of the constantly increasing consumer demand for plant-protein-rich food products. Preferred plant protein sources according to the invention are pea and other legume proteins (e.g., soy, lupin, field beans), non-gluten-containing cereals (e.g., oats), and algae and insect proteins. Protein contents of up to 50 wt.% (based on dry matter) place increasingly demanding demands on the production process, particularly to achieve optimal baking volume with associated minimal losses of trapped gas bubbles and a homogeneous, narrow size distribution of the latter.

[0019] High levels of plant proteins other than gluten can adversely affect the taste of the products when using traditional technology and can result in unacceptable volume and crumb structure properties.

[0020] Therefore, it is desirable to provide a process for the production of high-protein, low-carbohydrate and gluten-free baked products with which the quality characteristics of traditional baked products with regard to dough handling, workability, baking volume, crumb structure / texture and taste characteristics can be controlled. Tasks

[0021] The invention is based on the object of providing a continuous process for the coupled mixing and dosing of dough or paste enriched with gas under increased static pressure for the production of gluten-free baked goods with predetermined plant protein contents that are foamed in a controlled manner with regard to the degree of foaming and foam structure.

[0022] Furthermore, the invention is based on the object of providing a control and / or regulating device for such a method.

[0023] Furthermore, the invention is based on the object of providing a device for carrying out the method according to the invention.

[0024] Furthermore, the invention is based on the object of providing products with an adjusted degree of foaming and foam structure.

[0025] Finally, the invention is based on the object of providing a suitable use for products produced by the process according to the invention. Solution to the problem concerning the procedure

[0026] This task is carried out in accordance with Patent claim 1 by a process for the combined, continuous mixing and dosing of doughs or pastes enriched with gas under static pressure for the production of foamed products, in particular baked goods, preferably gluten-free baked goods, in which a flowable or pourable, dry powder mixture for doughs or pastes with a vegetable protein content in the range of 5 to 70 wt. %, based on the dry substance, is introduced into an elongated process chamber of a motor-driven extruder, in which (i) fluid is added by a fluid supply device 1 for producing a highly viscous dough or paste, thus forming a continuously growing dough or paste plug that seals against backflow effects of fluid or gas, (ii) the viscosity of the highly viscous dough or paste plug is significantly reduced by metering an additional fluid component fraction at at least one further fluid supply point spaced apart in the conveying direction from the first fluid supply device 1, (iii) a gas component is then supplied under pressure by a compressed gas supply device arranged in the axial conveying direction and is finely dispersed and / or dissolved in the dough or paste fluid phase, and (iv) at least one dough or paste discharge and metering element designed as a metering valve device is arranged on the discharge side of the processing chamber designed as a process chamber,(v) the cross-section of the outlet opening is regulated or controlled in order to maintain the static pressure required for the gas dissolution in the process chamber, and wherein (vi) a measuring device continuously measures the degree of gas dissolution between the pressurised gas supply device and the dosing valve device, (vii) and due to pressure regulation, the gas contained in the dough or paste is kept in solution or fine dispersion until the end of the dosing valve device and only upon exiting a valve outlet channel of the dosing valve device, assisted by starch particles which initiate a secondary, heterogeneous gas bubble nucleation, is foam formation initiated under pressure reduction, and (viii) wherein the subsequent dough or paste foam expansion to at least ≥ 20%, preferably ≥ 50%, assisted by the adjusted dough or paste viscosity, takes place only after the dough or paste has exited the dosing valve device. Some advantages

[0027] The process according to the invention enables the gentle dosing of a viscous dough or paste mass enriched with gas under pressure, with controlled, trouble-free formation of the microfoam structure in the dosed dough or paste mass. Plant protein concentrations in the range of 5 to 70 wt.%, based on the dry matter, can be added to the gluten-free, foamed baked goods. The controlled foam structure adjustment allows the product quality requirements for gluten-free and / or plant protein-enriched doughs / pastes / baked goods to be achieved in a manner comparable to, and even improved from, conventional baked goods regarding dough handling properties, product volume, crumb structure, texture, and aroma.

[0028] The coupled mixing and dosing method according to the invention provides a technology in which delayed foam formation is achieved immediately upon dosing by gas enrichment of the doughs or pastes under high pressure and pressure control throughout the entire production and dosing process, as well as by utilizing the adjusted dough or paste viscosity. This ensures the creation of a foam / sponge-like structure with low density or high baking volume, as well as a preferred texture consistency, even with high dough or paste viscosity / viscoelasticity, without risking the partial or complete destruction of the foam structure that occurs in conventional dosing processes.

[0029] The mixing and dosing process according to the invention thus enables partial to complete foam structure destruction by avoiding flow stress on a dough or paste foam already present in the production and dosing process. This fulfills a key prerequisite for optimally homogeneous product foam structure formation with a uniform, narrow gas bubble size distribution at a defined foaming level. This ensures improved foam stability by reducing Ostwalt ripening effects (= progressive disproportionation of gas bubble structures due to different internal Laplace pressures caused by different bubble sizes).The uniformity and stability of the foam structure are further supported by the fact that, according to the inventive process, gas bubble nucleation is achieved by appropriately controlling the local static pressure and ensuring a high concentration and homogeneous distribution of gas bubble-nucleating particles. This ensures heterogeneous nucleation at the end of the dosing nozzle outlet, thus ensuring that the significant portion of gas bubble expansion due to pressure release only occurs outside the dosing nozzle, i.e., in the baking pan or on the baking conveyor belt. This results in narrowly distributed, spherical gas bubbles, as they are not subject to any superimposed flow forces during their expansion process.Finally, it can be assumed that the uniformity of the dough or paste structure adjusted according to the invention enables improved homogeneous baking with a shortened baking time, in particular in the case of the combined microwave-convection baking preferred according to the invention.

[0030] In addition, the controlled adjustment of the dissolved gas content in the dough or paste product with the accompanying uniform production of a micro-foamed dough or paste and baked product structure as described above allows a significantly shortened management of the entire production process for correspondingly produced baked goods due to the absence of yeast fermentation, with an associated significant reduction in product defects and thus significantly increased production efficiency. Further inventive design

[0031] Further inventive embodiments are described in the Patent claims 2 until 6 described.

[0032] Patent claim 2is characterized in that the dough, the paste or the powder is transported in one or more extruders, each with at least one, preferably two motor-driven extruder screw(s), which are equipped with conveying and / or mixing and / or dispersing elements in different zones, wherein the extruder(s) in question is / are sealed gas-tight at both ends during the conveying process, so that no gas loss occurs as a result of the addition of gas into the part of the interior of the extruder screw channel in question which is designed for gas dispersion and / or gas dissolution under pressure, and the gas in the dough or in the paste within the relevant sub-region of the extruder screw channel is completely finely dispersed and / or dissolved in a controlled manner under increased static pressure and no foam formation is initiated until immediately before the outlet opening of the metering valve device.

[0033] The procedure according to Patent claim 3is characterized in that a free-flowing, dry powder or a free-flowing powder mixture for producing a dough or a paste is introduced into the extruder screw channel of at least one or more motor-driven extruder screws and a preferably aqueous fluid system is added to this free-flowing powder mixture or to the free-flowing powder at the beginning of the extruder screw channel in order to produce a sufficiently high-viscosity dough or a high-viscosity paste, which is used in the front area of ​​the extruder screw channel as a fluid-tight and gas-tight closure plug, and at a distance therefrom in the extruder screw channel in order to produce a significantly diluted, low-viscosity dough or a low-viscosity paste.to this a further portion of a preferably aqueous fluid system is added, and gas is then added under pressure to this low-viscosity dough or this low-viscosity paste, and this gas is converted into a solution or microdispersion state with gas bubbles in the diameter range ≤ 10 micrometers, preferably ≤ 4 micrometers in the dough or paste system under superimposed shear in the extruder screw channel, in particular in the gap between co-rotating conveyor screws, into a solution or microdispersion state with gas bubbles in the diameter range ≤ 10 micrometers, preferably ≤ 4 micrometers, and this solution / dispersion state is maintained while avoiding foam formation until the bubble nucleation is specifically initiated and intensified in the gas-containing dough or in the gas-containing paste shortly before it exits one or more discharge / dosing devices by secondary, heterogeneous gas bubble nucleation and pressure reduction.

[0034] According to the procedures according to patent claims 2 and 3, the framework conditions for the controlled establishment of defined static pressure conditions in the gas dissolution zone VI of the process are established. The inventive formation of a "dough plug" for sealing the process chamber in the opposite direction to the continuous transport direction, as well as the required fluid dosage, adjusted according to the invention, play a decisive role depending on the static gas dissolution pressure to be set under specified temperature and residence time conditions.

[0035] Patent claim 4describes a method in which the control of the fluid supply to the two or more fluid supply devices in the extruder screw channel is carried out depending on the dough or paste viscosity, wherein in a mixing zone, sealing conditions against fluid and gas backflow from the fluid supply zone 2 arranged downstream in the flow direction of the mixing zone and in particular the compressed gas supply zone are realized by the formation of a dough or paste plug of high viscosity that dynamically seals the extruder screw channel, whereby as a result of this dynamic sealing, static pressures in the gas solution measuring and extruder outlet zone designed as a gas dispersion and dissolution zone of between 5 and 100 bar and thus optimal gas dissolution and / or micro-dispersion conditions for the gas phase in the dough or paste with residence times in this gas solution measuring and extruder outlet zone designed as a gas dispersion and dissolution zone of between 10 and 120 seconds,preferably between 30 to 60 seconds, wherein the axial distance between the fluid supply devices is continuously adjustable and the latter are locked in predetermined positions, optionally tailored to the dough or paste recipe, and the gas-enriched dough or paste is discharged into a container, a casting or baking mold, a package or onto a conveyor belt via one or more discharge / dosing elements designed as dosing valve device(s), wherein a static pressure control / pressure guide effects the adjustment of the degree of gas microdispersion and / or gas dissolution in the dough or paste, and for the dissolved gas portion, the gas bubble nucleation or the initiation of bubble expansion is shifted to the outlet end of the discharge / dosing elements designed as dosing valve device(s), and the further bubble expansion and foam formation is at least ≥ 20%preferably ≥ 50% is carried out in the already metered dough or in the paste, whereby a flow-mechanically undisturbed spatially uniform gas bubble expansion with resulting narrow bubble size distribution described by characteristic SPAN values ​​(SPAN = (x 90.3 -x 10.3 ) / x 50.3 ,) for the metered, foamed dough or the foamed paste in the range of ≤ 1.5, preferably ≤ 1.2, most preferably ≤ 1, as well as foam bubble or pore diameter x 50.3 (A) from 4 to 200 micrometers, preferably from 20 to 100 micrometers, for the freshly extruded, foamed dough or the paste, and (B) from 10 to 250, preferably from 20 to 150 micrometers for the foamed dough or the paste by post-treatment with optimized Products produced in baking processes, and for the quantitative adjustment of the mean bubble / pore diameters (x50,3) and their size distribution width (SPAM) one or more of the following system parameters are used as control variables: , (a) Dough or paste viscosity, (b) number density of the bubble nucleation nucleator particles added to the dough system, (c) dough or paste mass flow, (d) introduced, total mass-related gas fraction (e) speed of the extruder screws, (f) opening cross-sectional areas of the dosing valves, which, depending on (a) to (e), determine the spatial and temporal pressure relaxation gradients, the latter directly correlating with the corresponding spatial and temporal gas bubble nucleation and expansion gradients.

[0036] Patent claim 5is characterized in that the supply of fluid, preferably aqueous based, and gas is adjusted in a controlled or regulated manner depending on the dough or paste recipe, wherein (A) the first fluid metering is carried out by means of the fluid feed device-1 at an axial extruder screw length L1 measured in the conveying direction, which corresponds to 2 to 8 times the extruder screw diameter D (L / D = 2 to 8), and that the second fluid metering is applied by means of the fluid feed device-2 at an axial extruder screw length L2 which corresponds to at least 10 to 14 times the extruder screw diameter D (L / D = 10 to 14), and (B) the metering of the foaming gas via the compressed gas feed device in the form of CO 2 or N 2 or N 2 O 2 or air or mixtures thereof under a static pressure of 5 to 100 bar, preferably under a pressure of 15 to 35 bar, with a gas volume fraction between 5 and 70 vol.-%, based on the pressure-relieved ambient condition of the dough or paste, in the extruder with an axial extruder screw length L3 which corresponds to at least 12 to 16 times the extruder screw diameter D (L / D = 12 to 16), while for the length range of the gas dispersion and dissolution zone at least 12 ≤ L / D < 20, preferably 14 ≤ L / D < 26, applies when using an extruder with a total length of 28D, whereas this and all previously specified L / D length scales are multiplied by the factor (L / D) max / 28 when using an extruder with (L / D) max different from 28.

[0037] In Patent claim 6A method is described which is characterized in that it is carried out at a temperature below 160°C, preferably below 100°C and more preferably below 60°C, and the foamed dough or the foamed paste, after being discharged into a container, a casting or baking mold, a packaging material or onto a conveyor belt, is either baked by means of a convection baking process or preferably by means of a combined microwave-convection baking process or is cooled or frozen in the freshly extruded or partially baked state. Solution to the problem concerning the control and / or regulating device

[0038] This task is carried out by a control and / or regulating device according to Patent claim 7solved, with one or more motor-driven extruder screws, which are fed through a powder or bulk material dosing device designed, for example, as a hopper with a discharge device, wherein in a fluid feed zone 1, by means of a fluid feed device 1, a recipe-specific amount of a liquid, preferably water-based, is fed to a free-flowing dough or paste or powder mixture in order to achieve a dough or paste of a certain, high viscosity η 1 in a downstream mixing zone, and wherein an additional amount of fluid is dosed to this dough or paste in a fluid feed zone 2 by means of a fluid feed device 2 in accordance with the recipe in order to adjust the dough or paste to a certain reduced viscosity η 2 < η 1,and further, gas is subsequently metered in a pressurized gas supply zone by means of a pressurized gas supply device upstream at an axial distance from the fluid supply device-2 under controlled pressure in order to achieve a specific foam density in the final product, wherein the introduced gas is then dissolved or homogeneously microdispersed under controlled, increased static pressure, while a sensor measuring the electrical conductivity determines the degree of dissolution or microdispersion of this gas in the aqueous dough or paste phase in order to indicate the degree of achievement of an equilibrium value of the gas dissolution / microdispersion during a predetermined dough or paste residence time at the end of the gas dispersion and dissolution zone VI in the area of ​​the device designated as the gas dissolution measuring and extruder outlet zone VII,Based on this measurement, the controlled adjustment of the proportion of dispersed or dissolved gas is achieved by means of a feedback loop control using actuators which are either (a) a counter-pressure valve device designed as a bypass counter-pressure valve in a preparatory phase of the dosing process or (b) at least one dosing valve device in the activated dosing phase of the process, and wherein the degree of opening of these valves determines the static pressure in the gas dispersion and dissolution zone VI, and thus regulates the dispersion and / or dissolution kinetics and the proportions of the dissolved or micro-dispersed gas or gas mixture in the dough or paste, which is confirmed by reaching a corresponding in-line measured conductivity value κ.

[0039] A further embodiment is according to Patent claim 8 characterized in that the controlled adjustment of the dough or paste shear viscosity A: in the fluid feed zone-1 to a value of 10 ≤ η 1 < 1000 Pas, preferably 50 ≤ η 1 < 200 Pas, which ensures the sealing by the dough or the paste in the extruder screw channel against gas or fluid backflow from the fluid feed zone-2 IV or the compressed gas feed zone V upstream, wherein the viscosity η 1 takes into account the non-Newtonian flow behavior of the dough by referring to an average shear rate of 100 s -1<, which preferably acts in the mixing zone III and the associated viscosity function η(γ.) is determined offline by dough or paste rheometry, preferably by means of a high pressure capillary rheometer or rotational rheometry, - and: B: in the fluid feed zone-2 to a value of 1 Pas ≤ η 2 < 20 Pas, preferably 5 Pas ≤ η 2 < 10 Pas, and in the thus viscosity-reduced fluid dough or paste phase after pressurized gas supply in the pressurized gas feed zone in the gas dispersing and dissolving zone VI arranged downstream of this, sufficient gas is microdispersed and / or dissolved within a characteristic residence time of 30 to 300 s, preferably 50 to 120 s, in order to achieve a degree of foaming in the end product, expressed as gas volume fraction φ G,v in the total product volume, in the range 10 ≤ φ G,v < 75 vol.%, preferably 20 ≤ φ G,v < 50 Vol.-%, and thus to achieve a correspondingly reduced density in the final product, wherein the viscosity η 2 takes into account the non-Newtonian flow behavior of the dough or paste by preferably referring to an average shear rate of 200 s -1<, which preferably acts in the gas dispersing and dissolving zone VI, wherein the relevant, associated viscosity function η(γ.) is determined offline by means of high pressure capillary rheometry or rotational rheometry. .

[0040] In Patent claim 9a control and / or regulating device is described which is characterized in that the setting of the static pressure in the gas dispersing and dissolving zone VI is carried out as a function of the electrical conductivity value κ measured in the subsequent gas dissolution measuring and extruder outlet zone VII, wherein the degree of achievement of a pressure-dependent equilibrium value for the electrical conductivity κ equ (p stat .) is a measure of the degree of gas-dough mass transfer which is achieved during the dough or paste residence time in the extruder screw channel within the gas dispersing and dissolving zone VI, and thus the concentration of the finely dispersed and / or dissolved gas in the dough or in the paste c GAS is set recipe-specifically in accordance with the in-line measured conductivity value κ, wherein the relevant combination of residence time t V(30) orDough or paste volume flow (dV / dt) product and static pressure p stat(30) in the gas dispersion and dissolution zone VI is set on the basis of a calibration function κ = f(p stat(30) , tv), which is determined in a preliminary test by means of extruder / back pressure valve device coupling, and wherein in this preliminary test by varying the free flow cross-sectional area A GDV in the back pressure valve device for selected extruder screw speed n S and dough or paste mass flow (dm / dt) product, the static pressure P stat(30) at the end of the gas dispersion and dissolution zone VI, as well as the electrical conductivity κ in the subsequent gas solution measuring and extruder outlet zone VII are determined, from which for the regular process control with continuous dosing, transferable optimal combinations of the mentioned process variables are derived according to the degree of foaming to be achieved in the dosed dough and stored in a database be saved.

[0041] According to Patent claim 10a control and / or regulating device is characterized in that, for a given dough or paste mass flow (dm / dt) product and recipe-dependent dough or paste viscosity, a feedback loop control with a given electrical conductivity κ setpoint is applied as the reference variable w, wherein the static pressure p stat(30) in the gas dispersion and dissolution zone VI is used as an indirect manipulated variable y, and the electrical conductivity κ measured in the gas solution measuring and extruder outlet zone VII is used as a controlled variable, and wherein furthermore either a backpressure valve device in a bypass line, or at least one metering valve device, and / or a compressed gas supply device and / or a speed adjustment device for the extruder screw speed ns coupled to the extruder screw drive motor are used as actuators in order to regulate the static pressure in the gas dispersion and dissolution zone in a defined manner,wherein a back pressure valve device is used in a bypass line in a preparatory run (A) for the regular dosing process to determine the static pressure p stat(30) in the gas dispersion and dissolution zone VI, which is achieved under the specific process conditions set with regard to dough or paste mass flow (dm / dt) product, gas mass flow (dm / dt) gas and screw speed ns under specification of product recipe and screw geometries, and which gas dissolution or microdispersion degree (dm / dt) gas(L,D) / (dm / dt) gas, measured via the electrical conductivity κ [(dm / dt) gas(L,D) / (dm / dt) gas], is determined, which is established in the assigned realized residence time tv(30) in the gas dispersion and dissolution zone VI, wherein (dm / dt) gas represents the total mass flow at added gas and (dm / dt) gas(L,D) denote the mass flows of the dissolved (dm / dt) gas(L) and the micro-dispersed non-dissolved gas portion (dm / dt) gas(D), respectively,wherein the latter two variables additionally depend on the type of gas used, and wherein when switching from this preparatory run (A) carried out in the bypass with a counter-pressure valve device to the regular dosing process (B), in which one or more connected dosing valve devices are activated, these ensure, by adjusting the dosing valve opening degree(s), that the static pressure and the thus adjusted gas dissolution or gas dispersion degree, measured via the electrical conductivity of the dough or paste, in the gas dispersion and dissolution zone VI are at the same level as in the preparatory test run using a counter-pressure valve device in the bypass line, and that for the regular course of the dosing process (B), 2n dosing valve devices with n = 1 to 20, n denoting half the number of dosing valve devices used, dose alternately in two groups of n dosing valve devices each,and so that the static pressure level in the gas dispersion and dissolution zone VI remains constant when switching between the two metering valve device half-groups, which are designed similarly with regard to flow pressure losses, apart from negligibly short-term (< 0.5 s) pressure fluctuations during the switching process. Some advantages

[0042] In principle, the aforementioned control and / or regulation claims further describe the technical framework conditions according to the invention for the interplay between the static pressure to be set, the gas quantity to be dissolved, the gas type, and the associated geometric conditions of the reaction chamber in the exemplary embodiment of a twin-screw extruder system. The dissolution kinetics of the gas to be dissolved are determined by the static pressure, the temperature, and the specific gas dissolution behavior (depending on the gas type) in the specified dough recipe. Since different water contents and substances dissolved in the water phase are present depending on the dough recipe, the gas solubility kinetics required for process design are determined in a laboratory measuring apparatus by setting the relevant framework conditions accordingly.According to the invention, flow conditions of the dough or paste mass are also set in this apparatus, simulating typical shear stresses as they occur in the extruder screw geometries used. This allows the gas solubility kinetics determined according to the invention to be determined for the design of flow conditions and residence times in the process chamber in which the gas dissolution takes place.

[0043] At the end of the gas dispersion and dissolution zone according to the invention, the proportions of dissolved or undissolved gas are recorded by an installed conductivity sensor. When using, for example, carbon dioxide (CO 2 ) as the foaming gas, the dissociation of the CO 2 in the dough / paste-water phase is determined according to the invention as a decisive influencing factor on the conductivity of the dough or paste system or its change. For other gases to be used for foaming (for example N 2 , N 2 O 2 ), which do not cause dissociation and associated electrochemical changes in the system in aqueous solution, the undissolved, finely dispersed gas proportion, which leads to a reduction in conductivity, is used according to the invention as a measure of the degree of gas enrichment / fine gas dispersion in the dough or paste system.In combination with the conductivity sensor, according to the invention, a backpressure valve is installed in an extruder outlet bypass line to complete the basic control loop. The free cross-sectional area of ​​the backpressure valve is adjusted according to the invention as a function of the dough or paste feed rate (mass flow dm dough / dt) and the metered gas quantity so that at a selected position in the extruder screw channel (typically at the end of the gas dispersion and dissolution zone (30); in . Fig. 3 at L / D = 42) a static pressure is reached at which the conductivity assumes an equilibrium value (see Fig. 3: For example, a conductivity value of 4.35 S / m for 0.7 wt.% CO 2 at 30 bar), which corresponds to a defined mass of dissolved gas and an associated gas volume fraction φ G in the product (here, for example: 0.7 wt.% CO 2 => φ G = 0.75). Below this associated gas weight fraction of gas (here: CO 2 ), which under ambient pressure corresponds to a gas volume fraction of approx. φ G = 75% (= overrun of approx. 300%), the control according to the invention can thus be used to set a specific gas fraction (or degree of foaming = overrun) in the resulting foamed product. The static pressure setting by means of a back pressure valve in the extrusion test is also dependent on the dough or paste mass flow and the dough or paste viscosity, since these have a significant influence on the flow forces acting in the back pressure valve.These relationships are determined in calibration tests specific to the dough recipe and used as the basis for the corresponding control algorithm.

[0044] When the control is activated, the static pressure in the gas dispersion and dissolution zone is controlled via the backpressure valve, and the conductivity sensor is activated to detect the most complete dissolution of the added gas under the given pressure, temperature, and residence time conditions. In a modification of the "normal control case" described here, the gas solubility sensor can also detect a defined partial solubility of the gas and enable a corresponding adjustment of the static pressure.

[0045] The key advantage of completely dissolving the added gas is that it provides better-defined parameters for adjusting the dosing valve device to prevent foam formation in the dosing lines or in the dosing valve. This provides the optimal prerequisite for homogeneous dough or paste foam production after exiting the dosing nozzle without local mechanical structural damage. Due to natural product components used in dough or paste recipes, altered / fluctuating gas solubility conditions are to be expected in the process according to the invention. These can be compensated for by the inventive control system using the conductivity sensor and the backpressure control valve, thus allowing comparable foam structures to be achieved even under fluctuating raw material conditions. Solution to the problem concerning the device

[0046] This object is achieved by a device for carrying out the method according to Patent claim 11solved. For the combined, continuous mixing and dosing of doughs or pastes enriched with gas under static pressure, for the production of foamed products, in particular baked goods, preferably gluten-free baked goods, using one or more motor-driven extruder screws, each with a filling hopper for free-flowing, dry powder or free-flowing dry bulk material mixtures, at least two fluid feed devices arranged in the longitudinal axis direction of the extruder in question, by means of which different quantities of fluid are fed to the extruder screw channel in a controlled or regulated manner via valves, a compressed gas feed device via which gas under a pressure of 5 to 100 bar is introduced into the extruder screw channel and measuring or sensor devices assigned to the extruder screw channel in process-specific zones I to VII in the conveying direction (X), which measure the static pressure ormeasure the static pressure development along the extrusion process space and the dissolved or micro-dispersed gas content in the dough or in a paste after the gas dispersion and dissolution zone VI, as well as a dough or paste discharge back pressure valve element arranged in a bypass line and designed as a back pressure valve device, the outlet cross section of which is continuously variable and lockable in the respective setting position to build up a static back pressure in the extruder screw channel as a result of the use of a flexible high-pressure hose whose cross section is adjustable by means of two adjusting pistons, as well as at least one dosing valve device designed as a dough or paste discharge dosing valve element, which has one or more dosing nozzles, the latter optionally arranged in groups with exchangeable nozzle end outlet cross sections that can be adjusted to suit the dosing pressure, fluid viscosity and dosing mass flow. Some advantages

[0047] Important parts of the device according to the invention are (a) the continuous mixing and conveying device, which according to the invention is preferably designed as a co-rotating twin-screw extruder, (b) the feed and metering devices with connection points located at predetermined positions on the mixing / conveying device (extruder) for the liquid components (preferably water / aqueous solutions) and the foaming gas (typically CO 2 , N 2 , N 2 O 2 ), (c) the bypass product line with an integrated back pressure valve (counter pressure valve device) for static pressure adjustment, and (d) the metering valve device with an integrated metering valve or valves. The latter have optimized channel / gap geometries in order to keep the expansion distance of the dough system to be metered with the gas content dissolved under pressure extremely short, according to the invention.

[0048] The selection, arrangement and inventive design of the device elements described above require: (i) the setting of a defined static pressure in the gas dispersion and dissolution zone, (ii) the measurability of the dissolved gas content in the dough mass in the gas dissolution measuring and extruder outlet zone, (iii) the adjustability of the static pressure via the degree of opening of the bypass counterpressure valve device when the dosing valve is closed, i.e. before the dosing process is activated, and (iv) after activation of the dosing process, the defined dosing of a dough or paste quantity with dissolved gas content before its significant expansion through foam formation via the dosing valve. Further inventive embodiments

[0049] Further inventive embodiments are described in the Patent claims 12 until 13which describe an optimal design of a device operating under production conditions with which the method according to the invention can be used to produce large quantities (t / h) of products from foamed dough systems.

[0050] According to Patent claim 12An advantageous device according to the invention is characterized by at least one metering valve device (38) designed as a discharge metering valve element, which can be closed by an adjusting piston (48) which, in the open state of this metering valve device, releases the outlet nozzle cross-section and has a large flow cross-sectional area A1 up to the valve outlet chamber (61) and subsequently has a short length of 1 to 40 mm, preferably 5 to 15 mm in the valve outlet channel (67) a significantly narrowed flow channel cross-section with cross-sectional area A2, wherein preferably A2 ≤ 0.01 to 0.5 A1 and further preferably A2 ≤ 0.05 to 0.3 A1 applies, and in the metering case (a) on the one hand a sufficiently high counterpressure of ≥ 2 bar, preferably ≥ 5 bar and further preferably ≥ 10 bar upstream of the metering valve device (38) is built up, which reacts back into the gas dispersion and dissolution zone (30),and a set degree of gas dissolution and / or gas microdispersion is achieved there, and (b) on the other hand, a static pressure reduction only occurs in the dosing nozzle outlet channel (65), which leads to gas bubble nucleation and incipient gas bubble expansion, and wherein the outlet cross-section which can be sealed by means of an adjusting piston (48) preferably has a conically narrowing annular cross-section of the flow channel, the stroke of this adjusting piston is adjustable manually or by motor control, and with an increased stroke, an annular, conically tapered flow cross-section with an enlarged cross-sectional area can thus be released for the dough or paste mass to be dosed, wherein the average flow cross-sectional area of ​​this conical annular channel is variable, preferably continuously, over the entire range of the adjustable stroke length of the valve plunger by a factor of ≤ 2, preferably by a factor of ≤ 10.

[0051] Patent claim 13describes a device which is characterized in that an extruder screw channel, preferably of a co-rotating twin-screw extruder, with a length of L / D = 14 to 50 (where L = screw channel length and D = screw diameter) is provided for the controlled pressure build-up and the gas dissolution in the dough or paste, and the extruder length is divided into seven length segment zones, each equipped with screw elements of different geometries with a fluid-mechanically optimized function, each with a segment length between L / D = 2 and L / D = 10, and the following specific functions are assigned to these seven length segment zones: Zone I: Powder intake and compaction zone; dosing and compaction of the powder mixture; Zone II: Fluid supply zone 1; first fluid supply Zone III; Mixing zone; mixing / kneading and formation of a highly viscous dough or paste plug that seals the extruder screw channel against zones IV and V Zone IV: Fluid feed zone-2; fluid mixing and dough or paste viscosity reduction Zone V: Compressed gas supply zone; introduction of the gas component under static pressure up to 100 bar. Zone VI: Gas dispersion and dissolution zone; microdispersion and / or dissolution of the added gas portion Zone VII: Gas solution measurement and extruder outlet zone; approach to gas dispersion and / or gas solution equilibrium, measurement of static pressure and electrical conductivity, and inlet into bypass or dosing nozzle feed lines. and according to the functional assignments of zones I-VII, the extruder screws are equipped with elements which optimally support the assigned functions (i) in terms of flow, (ii) residence time and (iii) power input, whereby, depending on the recipe composition and dough or paste system-specific gas dissolution or dispersion kinetics, the extruder zone lengths (24 to 31) for the aforementioned assigned functions are changed by approximately ± 1 to 2 L / D segment lengths in such a way that the closest possible approximation to a micro gas dispersion or gas dissolution equilibrium state is achieved in zone VI. Solution to the problem concerning the product

[0052] This task is carried out in accordance with Patent claim 14'solved by a product which is gluten-free, has a non-gluten-containing proportion of plant proteins between 5 and 70 wt.%, preferably between 5 and 40 wt.%, based on dry matter, and a gas volume fraction in the non-treated dough or in the paste of 0.1 to 0.75, preferably 0.25 to 0.5 and in the post-treated or baked product of 0.2 to 0.9, preferably 0.3 to 0.7, wherein (A) the doughs or pastes foamed in this way have average foam bubble or pore diameters x 50.3 of 4 to 200 micrometers, preferably of 20 to 100 micrometers, and characteristic SPAN values ​​((x 90.3 -x 10.3 ) / x 50.3 with x 10.3 , x 50.3 , x 90.3 as 10%, 50%, 90% percentiles of the bubble / pore diameter volume distribution) to characterize the bubble or pore diameter distribution width of ≤ 2, preferably ≤ 1.5, most preferably ≤ 1, and (B) for the foam structures obtained from such dough or paste systems by post-treatment with optimized baking processes, preferably average bubble or pore diameters of x 50.3 = 10 to 250, preferably 20 to 150 micrometers and resulting SPAN values ​​≤ 2.5, preferably ≤ 1.5, most preferably ≤ 1. Some advantages

[0053] The products described in the invention enable a sensorially preferred, loose product structure, which can also be realized for highly viscous dough systems whose foaming behavior could previously only be inadequately developed. This is particularly the case when, for example, gluten-free baking mixes are used, which can only be formulated suboptimally due to the lack of network-forming components that support foam formation and foam stability. Thus, products according to the invention can be advantageously realized for an expanded spectrum of dough systems with recipes optimized for sensory and nutritional properties, with a foam structure quality previously unknown to consumers and associated optimized sensory properties (processing behavior, appearance, consistency, flavor / aroma development). Further inventive embodiments

[0054] A further inventive embodiment is in Patent claim 15described the characterized by that it contains (A) a gluten-free plant protein content of between 5 and 70 wt.%, preferably from 10 to 50 wt.%, based on dry matter, (B) a carbohydrate content of between 5 and 70 wt.%, preferably from 10 to 50 wt.%, based on dry matter, (C) a dietary fiber / plant fiber content of between 3 and 30 wt.%, preferably between 5 and 15 wt.%, based on dry matter, (D) a fat / oil content of 0 to 30 wt.%, preferably from 5 to 10 wt.%, based on dry matter and (D) a proportion of native starch, preferably potato, corn or rice starch of ≥ 1 to 5 wt.% based on dry matter, wherein the latter proportion preferably consists of native potato, corn or rice starch pretreated by means of freeze-thaw cycles or mixtures thereof in the same total percentage and as the Nucleator particle component that supports gas bubble nucleation. Solution to the problem concerning the use

[0055] This task is carried out by Patent claim 16 which describes the use of a foamed, dough- or paste-based product as a basis for long-life baked goods, preferably (A) ready-to-eat gluten-free long-life or fresh baked goods, (B) as a basis for fresh or pre-baked and subsequently deep-frozen / frozen baked goods, (C) in baked form or in form stabilized by other thermal treatment as a result of protein denaturation as a lumpy inclusion component in a chocolate confectionery, ice cream or other dessert product or in a vegetable or meat pie product and / or (D) as a coating, covering or surface decoration component of products from the areas of chocolate confectionery, ice cream, other desserts, cheese / cream cheese, meat products, meat-based / meat-free (vegetarian or vegan) pies. Some advantages

[0056] Some dough or paste products manufactured to date have been limited in their formulation by necessary considerations regarding tolerability and health aspects in order to create optimal, foam-like, fluffy structures, which are sensorially preferred. These latter structures offer the significant advantage of reduced hardness in long-life baked goods and the possibility of improved penetration with other product components such as fillings or fluids, which opens up new development areas for sensory and nutritional optimization.

[0057] The use of products produced according to the invention as product components particularly concerns composite products in the food sector. In product categories such as chocolate confectionery, where baked wafers or biscuit structures are often to be embedded, the stable bonding of such inclusion components, for example in bars, is an important quality feature. A similar situation applies to baked goods-based inclusion components produced according to the invention in ice cream or pies. For the latter, coatings with dough foam-based components produced according to the invention are also relevant.

[0058] The diagrams and sketches illustrate the invention, partly schematically. They show: Fig. 1 shows a device according to the invention with a motor-driven conveyor screw designed as a continuous conveyor / extruder, partly in a schematic exploded view; Fig. 2 shows a valve device designed as a counterpressure valve from Fig. 1 , in longitudinal section, on a larger scale; Fig. 3 a metering valve device from Fig. 1 , partly in section, partly in elevation, shown broken away, on a larger scale; Fig. 4 a detail from Fig. 3 on a larger scale, partly in section, partly broken away; Fig. 5 a representation corresponding Fig. 3 with a different stroke position of the metering valve piston, also shown partly in section, partly in elevation, partly broken away; Fig. 6 a detail from Fig. 5 , shown on a larger scale, partly in section, partly broken away; Fig. 7 a circuit diagram for the control / regulation of the Fig. 1visible device; Fig. 8 is a diagrammatic representation of the exemplary measured relationship between the in-line measured electrical conductivity of a dough, which occurs in the gas dispersion / dissolution zone (30) under equilibrium conditions, under a defined static pressure (here 30 bar) as a function of the metered amount of gas (here CO 2 ); Fig. 9 is a schematic representation of the "feedback control loop" in block diagram form for the defined adjustment of the foaming gas dissolution degree under the static pressure effective in the gas dispersion / dissolution zone, based on the in-line measured electrical conductivity κ in this zone; Fig. 10 is a schematic diagram of the temporal relationships between the physical process variables when adjusting the static pressure p stat in the gas dispersion / dissolution zone during the metering preparation phase using the counterpressure valve device acting as an actuator in this phase; Fig.11Schematic diagram of the temporal relationships between the physical process variables when switching between the backpressure valve device (dosing preparation phase) and the dosing valve device (dosing phase); Fig. 12External shape / structure of a dough product produced according to the invention (here model cake with 30 wt.% protein content (recipe M1)); Fig. 13External shape / structure of a dough product produced according to the invention (here model cake with 24 wt.% protein content (recipe M2)); Fig. 14Internal foam structure of a dough product produced according to the invention (here model cake with 30 wt.% protein content (recipe M1)) with dosing of 0.2 wt.% CO 2 as foaming gas; Fig. 15Internal foam structure of a dough product produced according to the invention (here model cake with 24 wt.% protein content (recipe M2)) with dosing of 0.2 wt.% CO 2 as foaming gas;16Internal foam structure of a dough product produced according to the invention (here model cake with 30 wt.% protein content (recipe M1)) with a dosage of 0.3 wt.% CO 2 as a foaming gas; Fig. 17Internal foam structure of a dough product produced according to the invention (here model cake with 24 wt.% protein content (recipe M2)) with a dosage of 0.3 wt.% CO 2 as a foaming gas; Fig. 18Internal foam structure of a dough product (here model bread with 10 wt.% protein content, recipe M3) WITHOUT a dosage of foaming gas; Fig. 19Internal foam structure of a dough product (here model bread with 10 wt.% protein content, (recipe M3)) with a dosage of 0.5 wt.% CO 2 as a foaming gas; Fig. 20(identical to . Fig. 19, repeated for improved direct structural comparison) internal foam structure of a dough product (here model bread with 10 wt.% protein content, (recipe M3)) with dosing of 0.5 wt.% CO 2 as foaming gas; Fig. 21 internal foam structure of a dough product (here model bread with 10 wt.% protein content, (recipe M3)) with dosing of 0.8 wt.% CO 2 as foaming gas, and Fig. 22 experimentally determined functional relationship between the gas content introduced into a dough / paste system (here gluten-free bread dough) under increased static pressure and the resulting degree of product foaming.

[0059] The drawing shows the invention applied to a device designated overall by reference numeral 1, which has at least one continuous conveyor embodied as a screw conveyor 2, preferably two co-rotating intermeshing screw conveyors, driven by a motor 3 or several motors, for example, each a controllable or adjustable servo motor or asynchronous motor, optionally via a gearbox or a geared motor. Preferably, several screw conveyors 2 with different screw geometries are selected, since these ensure not only continuous transport, but also thorough mixing and / or mechanical pressure / shear stress on the material to be transported, depending on the process and material consistency.

[0060] The conveyor screw 2 is arranged in a housing 4 and conveys a dough- or paste-forming powder mixture in direction X. The pourable or free-flowing powder mixture (e.g., dough mix, not shown) is fed, for example, to a hopper 5 from a source not shown, for example, from a silo. The hopper 5 can be equipped with a suitable gravimetric or volumetric control or regulating device to determine the desired powder mass flow.

[0061] The dry, pourable or free-flowing powder mixture or the like is added to the feed point 6 and, in a dry, free-flowing state, is initially transported by the conveyor screw 2 by a predetermined amount in direction X, while being compacted in the screw channel (preferably a twin-screw channel). A fluid, for example water and / or a multi-phase fluid system, for example an emulsion, is added to the powder mixture or the like in a controlled or regulated manner, in a recipe-specific manner, via a fluid feed device 17 and a line 8, which is conductively connected to a fluid supply device 19. The fluid supply device 19 is fluidly connected to a fluid supply source, for example a water line or, for example, a tank containing an emulsion, via a line 10.The fluid supply device 19 may be a motor-driven, controllable or adjustable pump driven by an electric motor (not shown).

[0062] The amount of fluid supplied via the fluid supply device 17 wets or moistens the dry powder mixture or the like and mixes it into a relatively highly viscous, tough dough / paste mass by means of the rotating conveyor / extruder screw(s) 2. This highly viscous dough or paste mass forms a type of sealing plug that constantly degrades in the conveying direction X but is continuously renewed in the opposite direction to the conveying direction X. This sealing plug continuously seals the interior space 11 of the housing 4, which essentially corresponds to a screw channel or twin-screw channel, towards the feed point 6 and thus to the outside in a gas-tight manner.

[0063] At an axial distance from the fluid supply device-1 7, a second fluid supply device-2 12 is arranged, to which fluid is supplied in a predetermined quantity via a line 13 by a second fluid supply device-2 14.

[0064] The second fluid supply device 214 receives the fluid via a line 13, for example, water or another suitable liquid or a fluid multiphase system, such as an emulsion, just like the first fluid supply device 7. Like the first fluid supply device 19, the fluid supply device 214 can be a controllable or regulatable pump, which, like the first fluid supply device 19, is driven by a controllable or regulatable electric motor.

[0065] At an axial distance from the second fluid supply device 2 12, a compressed gas supply device 15 is arranged, through which a gas is introduced into the process chamber 11 of the housing 4 under excess pressure.

[0066] The reference numeral 16 denotes a check valve, while 17 denotes a compressed gas line to which compressed gas, for example compressed air or another gas, can be supplied via a controllable or adjustable valve device 17a.

[0067] 18 denotes a compressed gas source which is only indicated schematically.

[0068] In the end region of the housing 4 of the device 1, a measuring device 19 is arranged, which is designed, for example, as a conductivity sensor, in order to measure how far the compressed gas introduced into the interior 11 of the housing 4 via the compressed gas line 17 is dissolved into the dough or paste, which is conveyed by the conveyor screw 2 in the direction X.

[0069] At 20, a pressure sensor is arranged which measures the pressure in the interior 11 of the housing 4.

[0070] The reference numeral 21 designates an outlet nozzle and 22 an end plate to which the outlet nozzle 21 is connected in a paste / dough-sliding manner.

[0071] A bypass line 23 is connected to the outlet nozzle 21 in a dough / paste-conducting manner, to which a counter-pressure valve device 24 is assigned, which is designed to be controllable or adjustable.

[0072] The device 1 has several process-technically defined zones in the conveying direction X.

[0073] The reference numeral 25 designates a powder material receiving zone designed as a compaction zone, while 26 designates a fluid supply zone-1.

[0074] The reference numeral 27 denotes a mixing zone and 28 a further fluid supply zone-2.

[0075] A zone 29 is designed as a compressed gas supply zone, while 30 represents a gas dispersion and dissolution zone.

[0076] 31 denotes a gas solution measuring and extruder outlet zone.

[0077] The reference numerals 32 to 36 designate measuring devices designed as static pressure sensors, which measure and continuously display the pressure build-up over the length of the device 1 in the various flow zones.

[0078] Also connected to the outlet nozzle 21 is a line 37 designed as a metering line, to which a metering valve device 38 is assigned.

[0079] The back pressure valve device 24 is described in detail in Fig. 2 The bypass line 23 is designed as a connection nipple, which is arranged on the outlet nozzle 21 and is sealingly and detachably coupled to the outlet nozzle 21, for example, by a screw connection or the like (not shown).

[0080] The bypass line 23 is equipped with a flange 39 and is detachably and sealingly connected to a pinch valve device 40 by means of screws or the like. The latter contains, as its central component, a flexible high-pressure hose 44, which is connected on both sides to high-pressure hose connectors 41, 43 and sealed by means of O-ring high-pressure seals 42, 45.

[0081] As from Fig. 2As can be seen, the bypass line 23, high-pressure hose connection parts 41, 43 and the high-pressure hose 44 form a flow channel with a constant cross-section, to which a cross-section adjustment device 47 is arranged orthogonally. This cross-section adjustment device 47 has diametrically opposed adjustment pistons 48 and 49, which are arranged so as to be continuously but synchronously adjustable in opposite directions in the direction T and V. An adjustment head 50 and 51 is each assigned to the adjustment pistons 48 and 49. In the embodiment shown, the adjustment heads 50 and 51 are connected to the associated adjustment pistons 48 and 49 in a form-fitting but detachable manner, for example by means of a screw thread, and are thus functionally integral.

[0082] As from Fig. 2As can be seen, the adjusting heads 50, 51 are spherical on their mutually facing surfaces 52 and 53 and act on the outer circumferential surface of the flexible high-pressure hose 44 in opposite but synchronous ways, deforming it. For this purpose, the adjusting pistons 48 and 49 are adjusted in the direction T or V by a common drive or by separate drives, for example by piston-cylinder units that are acted upon alternately on both sides, in order to change the flow cross-section through the high-pressure hose 44 accordingly. The adjusting pistons 48 and 49 can themselves also be part of a piston-cylinder unit, with their end sections each engaging in a sealed, axially adjustable manner in an associated cylinder chamber, with pressure medium, for example a hydraulic fluid or compressed air, being able to be supplied under pressure on opposite sides in a controlled manner in order to move the adjusting pistons 48 and 49 in the direction T or V.V synchronously and at a constant speed either away from each other or against each other in order to either reduce or increase the flow cross-section of the high-pressure hose 44.

[0083] Due to the spherical design of the surface 52 or 53 of the adjusting heads 50 or 51, damage to the surface of the high-pressure hose 44 is avoided on the one hand, and critical multi-axial stress states are largely excluded on the other.

[0084] The dosing valve device 38 has a connecting piece 54, which is part of a housing 55. The dough or paste mass enriched with dissolved / finely dispersed pressurized gas flows through an inlet channel 56 of the connecting piece 54 into a valve chamber 57, into which a dosing piston 58 engages in a sealed manner orthogonal to the longitudinal axis of the connecting piece 54. The dosing piston 58 is arranged with continuously adjustable stroke in directions A and B and is separated in a liquid-tight and gas-tight manner from a valve outlet chamber 61 and the valve head chamber 62 by seals 59, 60.

[0085] The valve chamber 57 is designed as a cylindrical annular space which is circumferentially delimited on the one hand by the inner wall of the housing 55 and on the other hand by the outer surface of the dosing piston 58.

[0086] During the stroke in direction B or A of the dosing piston 58, the dough or paste filling the cylindrical valve chamber 57, which is in a thermodynamic quasi-equilibrium state with respect to gas dispersion / gas dissolution, is transferred from the annular gap 63 created between the lower end of the dosing piston 58 and the annular lower seal 60, which serves as a dosing piston seal, into the valve outlet chamber 61 and from there further through the valve outlet channel 65 into the environment, for example, into a baking pan. Reference numeral 59 denotes a seal, and 62 a valve head chamber.This is facilitated by the fact that the lower end of the cylindrical dosing piston 58, in the closed valve state, projects into the valve outlet chamber 61 as far as it will go, whereby a narrow annular gap of, for example, ≤ 2 mm is formed with the likewise cylindrical valve outlet chamber 61. When the valve is opened, a relatively small stroke of the dosing piston 58 creates a narrow flow gap of ≤ 2 mm, which generates an inwardly directed radial flow, and the valve outlet channel 65, preferably ≤ 15 mm and a diameter of, for example, ≤ 3 to 5 mm, is kept as short and narrow as possible, but is fundamentally adapted to the dough viscosity, i.e., recipe-specific. For this purpose, the component in question can be replaceable.

[0087] This adaptation of the device according to the invention is carried out in order to prevent the metered dough or paste strand from tearing open when a supercritical volume expansion rate is reached relative to the surrounding atmosphere.

[0088] In a particular embodiment of the metering piston 58 according to the invention, it has a cylindrical extension 66 projecting into the valve outlet channel 65, which further narrows the flow cross-section in this channel until shortly before its end and, in the metering position, forms an annular, relatively small cylindrical expansion chamber at the end of the valve outlet channel. The extension 66 is assigned to the end face 64 of the metering piston 58 and, in the illustrated embodiment, is functionally or materially connected to the metering piston 58 in one piece. In the illustrated embodiment, it is approximately needle-shaped, but can also correspond to another embodiment. The reference numeral 67 denotes a valve nozzle tip or a valve nozzle end.

[0089] Fig. 7 shows a circuit diagram for the system according to Fig. 1. 68 to 71 and 73 to 82 designate signal lines that lead to the individual sensors, valves, the dosing device on the hopper 5, the compressed gas source 18 or the screw drive motor 3 of the system.

[0090] Reference numeral 72 designates a central data processing system with a control and / or regulation system, for example a computer unit with data memory, in which data for various recipes, i.e. baking mixes, and the respective fluid quantities to be added are recorded in a recipe-specific manner and can be retrieved for the various dough or paste compositions and dough or paste quantities, in particular digitally.

[0091] In Fig. 8a measurement characteristic of the measuring device 19 designed as a conductivity sensor is shown, for example for the use of CO 2 as a foaming gas to be supplied to the dough or paste in the device 1. For the example of a gluten-free model dough, the conductivity increase of approximately a factor of 3 can be derived between no and 0.7 weight percent of added and dissolved CO 2. It follows that below this equilibrium state, which at ambient pressure corresponds to a gas content of the product volume of approximately 75% and an overrun of approximately 300%, the content of dissolved gas can be well measured and controlled with the control device according to the invention beyond the typical level for gas contents in foamed food / dough or paste systems.

[0092] Fig. 9 shows the control circuit diagram as a block diagram for a feedback control of the Fig. 1visible system. The conductivity κ of the dough, measured by the measuring device 19, is the preferred controlled variable x, which is adjusted at 83 to a reference value w 82, which corresponds to a recipe-specific dispersed / dissolved gas concentration c* GAS,1 in the paste / dough system, which is established in quasi-equilibrium under the correspondingly applicable static pressure p stat,1 after a certain residence time t V,1 and a certain gas concentration c GAS in the well-mixed / dispersed fluid-gas system at a certain temperature. According to the invention and depending on the dough recipe, the process temperature is preferably kept constant at a value between 40 and 60°C.

[0093] The corresponding relationship κ = f (p stat,1 , t V,1 , c CO2 ) is determined according to the invention in a laboratory test in a high-pressure batch stirred reactor with the corresponding paste / dough system under comparable flow conditions as they exist in the gas dispersion and dissolution zone 30 of the device 1 (typically twin-screw extruder with a specific screw geometry, representative shear rate γ. R ≈ 200 s -1< ). Preferably, sufficiently long residence times of 30 to 200 s are aimed for in the gas dispersion and dissolution zone 30 in order to achieve a gas dispersion / dissolution equilibrium state. For this case, equilibrium functions κ = f(p stat,1 , c CO2 ), such as in Fig. 8 presented, worked.

[0094] For a given gas metering mass flow (dm / dt) GAS, the static pressure p stat(30) to be set in the gas dispersion and dissolution zone 30 serves as the manipulated variable y 89 (manipulated variable). For a given metered product mass flow (dm / dt) product, the gas metering pressure p GAS and / or the valve opening cross sections A Vi of the backpressure valve device 24 when starting up the process or of the metering valve device 38 during the regular metering process serve as actuators 87 for setting p stat(30).

[0095] The controlled variable x in the control unit 85 is compared with the command variable (setpoint) in the signal line at 82 via the feedback 86 at the input 83 with the reference value (command variable w) and the control deviation e is fed to the controller (e.g. PLC) designed as a data processing system 72, which outputs a defined adjustment of the manipulated variable y 89 according to the control algorithm stored in the PLC. Disturbance variables z 88 and other possible actuators 87 act on the output of the controlled system. w denotes the command variable (reference specification, setpoint). The control deviation e determines the intensity of the measure(s) taken in the controlled process via the control algorithm stored in the control unit 72. 83 denotes the comparison of the current inline measured value x with the reference value (reference variable w = here electrical conductivity to achieve a certain degree of dough foaming).

[0096] The disturbance variables z act on the controlled system 84 and influence a steady-state, "controlled" operating state. Typical disturbance variables are (a) raw material fluctuations and (b) dosing quantity fluctuations.

[0097] Fig. 10schematically describes typical temporal progressions of the physical process parameters during process start-up and use of the backpressure valve device 24 in the bypass line 23. The gradual, continuous narrowing of the high-pressure hose 44 in the backpressure valve device causes a correlated increase in the static pressure p stat(30) in the gas dispersion and dissolution zone 30. This results in a dough and paste system-specific change in the electrical conductivity of the material system. In the case of increased gas dissolution and dissociation, such as with CO 2 as a foaming gas, a characteristic increase in the electrical conductivity κ occurs. In the case of non-dissociating dissolved or finely dispersed gases, the electrical conductivity generally decreases. Laboratory tests provide quantitative information on this.

[0098] In Fig. 11The temporal progressions of the relevant physical process parameters when switching from the backpressure valve device 24 (start-up process) to the metering valve device(s) 38 are shown schematically. When starting up using the backpressure valve device 24, care is taken to ensure that the static pressure p stat(30) in the gas dispersion and dissolution zone 30 reaches a value by narrowing the valve cross-section which, after switching to metering operation, corresponds to the stationary pressure value during metering operation using the metering valve device(s) 38, ie a pressure deviation Δp V is negligibly small.

[0099] When switching from start-up to dosing mode, a short-term (< approx. 0.5 s) peak-like increase in p stat(30) is possible, which, however, quickly subsides and is negligible compared to the duration of a dosing time interval. Conversely, when switching back from dosing to bypass (start-up) mode, a short-term decrease in p stat(30) is possible. In industrial applications, after the completion of a dosing cycle of one dosing valve device, the system usually switches to a second dosing valve device operating in tandem.

[0100] During the described switching processes due to the short-term pressure fluctuations that occur, fluctuations in the controlled variable electrical conductivity κ may occur, which must be taken into account or compensated for in the control algorithm, for example by adjusting the measuring time intervals after switching processes.

[0101] Fig. 12 to 21describe foamed dough or paste products produced by the process according to the invention after structural fixation in baking processes.

[0102] Fig. 12 to 17 In a tabular presentation (Table 1), we demonstrate the possibility of influencing foam structure through the protein content of the recipe and the CO2 gas dosage for selected cake batter recipes with variable protein contents. The corresponding recipe components are listed in Table 2.

[0103] All these formulations were successfully produced using the process according to the invention, but with different results regarding the resulting product density and foam structures.

[0104] As Table 1 ( Fig. 12 to 17 ), an increased protein content leads to improved stabilization of the microfoam structure with smaller bubble sizes and reduced density ( Figs. 14 and 16). An increase in the foam gas content up to 0.2g CO2 / 100g product has an improving effect on the foam structure [increased overrun = reduced density, small bubble diameters (≤ 100 micrometers), narrow bubble size distribution range (SPAN ≈ 1.5)]. With a further increase in the foam gas content ( Figs. 16 and 17 with 0.3g / 100g) results in a coarsening of the foam bubbles and a loss of volume (approx. 10 to 15%). Table 2: Example processed cake products (recipe / processing data) Mass in g / 100g foamed dough product Recipe protein CO2 Sugar gluten Flour cocoa H2O 1 30 0.2 11 4 9 3 43 2 30 0.3 11 4 9 3 43 3 24 0.2 11 4 9 3 49 4 24 0.3 11 4 9 3 49

[0105] For a gluten-free bread recipe, the Fig. 18 to 21 the internal foam structure comparison with different gas dosages (here CO2 with 0, 0.5 and 0.8 wt.% based on the total product mass). Figs. 18 and 19The particular efficiency of the process according to the invention becomes clear when applied to gluten-free baked goods. The overflow (product volume increase due to the stably incorporated gas volume fraction) at a gas dosage of 0.5 wt.% (based on the total mass) increases by a factor of approximately 3 compared to the non-foamed product of the same recipe. If the foaming gas quantity is overdosed (here 0.8 wt.% CO 2 ), gas pores open toward the product surface and interconnected within the product interior develop, leading to partial gas escape and a loss of product volume.

[0106] Figure 22shows the relationship between the added gas and the resulting overrun (= volume increase compared to the pure dough fluid volume) after the baking process (final product) for gluten-free bread, with intermediate steps for the gas dosage. The measured values ​​shown correspond to mean values ​​from five analyzed samples. The measurement standard deviations are also shown or are within the size of the symbols.

[0107] The features described in the patent claims and in the description as well as those apparent from the drawings may be essential for the realisation of the invention both individually and in any combination. List of reference symbols

[0108] 1Device, device, extruder device 2Conveyor screw, continuous conveyor, extruder screw 3Motor, extruder screw drive motor 4Housing 5Funnel 6Feed point 7Fluid feed device-1 8Line 9Fluid supply device-1 10Line 11Interior, extruder screw channel, processing chamber, process chamber 12Fluid feed device-2 13Line 14Fluid supply device-2 15Compressed gas feed device 16Check valve 17Compressed gas line 17aValve device 18Compressed gas source 19Measuring device (dispersed / dissolved gas content) - electrical conductivity measurement 20Pressure sensor 21Outlet nozzle 22End plate 23Bypass line 24Back pressure valve device 25Powder material intake zone, compaction zone 26Fluid feed zone-1 27Mixing zone 28Fluid feed zone-2 29Compressed gas feed zone 30Gas dispersing and dissolving zone 31Gas dissolving measuring and extruder outlet zone 32Measuring device, sensor (stat. pressure) 33" , ". (stat. pressure) 34" , ". (stat. pressure) 35" , ". (stat. pressure) 36" , " (stat.Pressure) 37 Metering line, line 38 Metering valve device 39 Flange 40 Pinch valve device 41 High-pressure hose connection part 42 O-ring high-pressure seal 43 High-pressure hose connection part 44 High-pressure hose, flexible 45 O-ring, high-pressure seal 46 Component 47 Cross-section adjustment device (housing) 48 Adjusting piston 49" 50 Adjusting head 51" 52 Adjusting head surface 53" 54 Connecting piece 55 Housing 56 Inlet channel 57 Valve chamber 58 Metering piston 59 Seal 60" 61 Valve outlet chamber 62 Valve head space 63 Annular gap 64 End face (valve piston) 65 Valve outlet channel 66 Extension, cylindrical 67 Valve nozzle tip 68 Signal lines 69" 70" 71" 72Data processing system, central control / regulation unit (PLC, PC) 73Signal line 74" 75" 76" 77" 78" 79" 80" 81" 82Signal line (conductivity sensor) in . Figure 7 and in Figure 9Input for reference values ​​of the command variable w (equilibrium values ​​and kinetics of the equilibrium value setting for the electrical conductivity at a static pressure setting, measured offline for various foaming gases and dough recipes, laboratory test) 83Comparison of the current inline measured value x with the reference value w (electrical conductivity to achieve a specific degree of dough foaming) and determination of the control deviation e 84Controlled system 85Controlled variable (actual value; here: conductivity κ) 86Feedback loop 87Actuator / actuators (for changing the static pressure in the gas dispersion and dissolving zone (31) = pressure valve for metered gas, motor for extruder screw speed, solid (powder) and fluid dosing units) 88Disturbance "coupling" into the controlled system 89Manipulated variable y; Change signal via PLC signal to actuator 87 to influence (e.g.on the measured conductivity (x) via the adjustment of the static pressure (y) in the gas dispersing and dissolving zone (30)) on fluctuations in the material properties and / or the mass flow and / or the dough viscosity) AStroke direction of the dosing piston 58 BStroke direction of the dosing piston 58 XConveying direction of the dough mixture and the dough formed from it TAdjustment direction of the adjusting pistons 48, 49 V" " " " " LConveyor screw length or channel length DDiameter of a conveyor screw A1Cross-sectional area of ​​the maximum flow cross-section in the dosing valve device A2Cross-sectional area of ​​the minimum flow cross-section in the dosing valve device OROverrun (= volume increase due to incorporated foaming gas in the foamed dough after dosing) eControl deviation zDisturbance variable yManipulated variable xCurrent inline measured value of the controlled variable x (el.Conductivity) wReference value SPANMeasurement for the bubble size distribution width (x90.3-x10.3) / x50.3, where x90.3 corresponds to the 90% percentile, x10.3 to the 10% percentile and x50.3 to the 50% percentile of the volume-related diameter distribution of the foam phases resulting in the product barPressure unit (= 10^ 5< Pa) Vol.%Volume fraction wt.%Weight fraction ηdynamic viscosity (in Pas) η 1 dynamic viscosity of the high-viscosity dough or paste system forming a sealing plug after metered addition of a first amount of fluid by means of a fluid feed device-1 9, measured at a shear rate of 100 s -1< in a viscometer / rheometer n 2 dynamic viscosity of the low-viscosity dough or paste system after metered addition of a second amount of fluid by means of a fluid feed device-2 14 measured at a shear rate of 200 s -1< in a viscometer / rheometer κelectrical conductivity (in millisiemens mS) κ,electrical conductivity (in millisiemens mS) κ equ electrical conductivity (in millisiemens mS) in equilibrium with dispersed or dissolved gas phase κ setpoint desired electrical conductivity (in millisiemens mS) when a certain proportion of dispersed or dissolved gas phase is reached.dissolved gas phase PasPascal-second (unit of dynamic viscosity) sSecond (unit of time) s -1< Unit of shear rate (= shear stress in dynamic viscosity measurement) γ.Symbol for shear rate φ G,v Symbol for volume fraction of the gas phase p stat .static pressure tvResidence time (e.g. in a specific process zone) (dV / dt) T Volume flow A GDV Flow cross section in the dosing valve (dm / dt) T Mass flow m G metered gas mass m G,max Maximum metered gas mass . Bibliography

[0109] / 1 / Sciarini, L. S., P. D. Ribotta, A. E. Leon, and G. T. Perez: Effect of hydrocol-loids on gluten-free batter properties and bread quality. International Journal of Food Science and Technology, 45(11):2306-2312, 2010. / 2 / Foste, M., C. Verheyen, M. Jekle, and T. Becker: Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies, 2 2020. / 3 / Kiumarsi, M., M. Shahbazi, S. Yeganehzad, D. Majchrzak, O. Lieleg, and B. Winkeljann: Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers. Food Chemistry, 277:664-673, 3 2019. / 4 / Riemsdijk, L. E. van, A. J. Van der Goot, R. J. Hamer, and R. M. Boom: Preparation of gluten-free bread using a meso-structured whey protein particle system. Journal of Cereal Science, 53(3):355-361, 5 2011. / 5 / Lammers, V. R. G. and E. J.Windhab: Foamed, dough-based food and apparatus and method for production thereof and use of the apparatus; (2015); Int. patent application WO 2017 / 081271 A1; Publication date 18.05.2017 / 6 / Desjardins-Lavisse, i; Gillet, G.; Gressin, I. (2016); food dough and method for producing such a dough; Int. Patent application WO 20171068271 A1; Publication date: 18.10.2016 / 7 / Chauvet M., Sauceau M., Fages J. (2017); Extrusion assisted by supercritical CO2: a review on its application to biopolymers: Review; Journal of Supercritical Fluids, Elsevier, 2017, Special Issue - 11th International Symposium on Supercritical Fluids, 120 (Part 2), pp.408-420; 10.1016 / j.supflu.2016.05.043 / 8 / Combrzyński M., Mościcki L., Mitrus M., Kupryaniuk K., Oniszczuk A. (2018); Application of extrusion-cooking technique for foamed starch-based materials; BIO Web Conf. 10 01004 (2018); DOI: 10.1051 / bioconf / 20181001004 / 9 / Ryuzo U. et al.(2004); Dough for foam type baked product and method for making the baked product; US Patent application US 2004 / 0067295 A1; publication date: 08.04.2004 / 10 / Ream R. L. et al. (2002); Shelf-stable cookie dough confection, product, packaging apparatus and process; US Patent application US 2002 / 0142081 A1; publication date: 02.10.2002 / 11 / Evseev N. V. et al. (2011); Method for production of bread from foamed dough; Canadian Patent application CA 2841349 C; publication date: 02.07.2013 / 12 / Renock S. M. et al. (2016); Concentrated shampoo dosage of foam designating hair conditioning benefits; Int. Patent application WO 2018 / 075846 A1; publication date: 26.04.2018 / 13 / Jank R. (2013); Method and device for the process control of a plant for the continuous production of foams; European Patent application EP 3 096 931 B1; publication date: 05.03.2015 / 14 / Prud'Homme R. K., Khan 5 S.A (1996); Experimental Results on Foam Rheology; Bookchapter in Book entitled "Foams"; 1st Edition Published 1996 Imprint Routledge; eBook ISBN 9780203755709 / 15 / Hanselmann W.; Windhab E. (1999); Flow Characteristics and Modelling of Foam Generation in a Continuous Rotor / Stator Mixer; Journal of Food Engineering 38 (1999) 393-405 / 16 / Murray, B. (2020); Recent developments in food foams; Current Opinion in Colloid & Interface Science 50; DOI 10.1016 / j.cocis.2020.101394 / 17 / Dhrupad Parikha et a. (2019); The coupled dynamics of foam generation and pipe flow; International Journal of Heat and Fluid Flow 79 (2019) 108442 / 18 / Fischer P., Windhab E. J. (2011); Rheology of food materials; Current Opinion in Colloid & Interface Science; Volume 16, Issue 1, February 2011, Pages 36-40 / 19 / J. S. Colton, N. P. Suh; Nucleation Of Microcellular Foam: Theory And Practice; Polymer Engineering And Science, April 1987, Vol. 27, No. 7 / 20 / Center for Food Safety and Applied Nutrition.Labeling & Nutrition-Label Claims for Conventional Foods and Dietary Supplements. Accessed on 30 November 2018 https: / / www.fda.gov / food / labelingnutrition / ucm111447.htm / 21 / The Food and Drug Administration. A Food Labeling Guide. https: / / www.fda.gov / downloads / Food / GuidanceRegulation / GuidanceDocumentsRegulat orylnformation / UCM265446.pdf, Accessed on 30 November 2018. / 22 / The Food and Drug Administration. Protein. https: / / www.accessdata.fda.gov / scripts / InteractiveNutritionFactsLabel / factsheets / Protei n.pdf, Accessed on 30 November 2018.

Claims

1. A method for the combined, continuous mixing and metering of doughs or pastes enriched with gas under static pressure for the manufacture of foamed products, preferably baked goods, more preferably gluten-free baked goods, in which a free-flowing or pourable, dry powder mixture for doughs or pastes with a vegetable protein content in the range from 5 to 70% (W / W), based on the dry substance, is introduced into the elongated process space of a motor-driven extruder in which: (i) fluid is added by a fluid supply device-1 (7) for the manufacture of a high viscosity dough or paste having a dynamic viscosity of η (γ.) ≥ 10 Pas, measured in a rotational rheometer at a shear rate of γ. = 100 s-1, and thereby a dough or paste plug builds up continuously which seals against backflow effects of fluid or gas, (ii) the viscosity of the high-viscosity dough or paste plug is reduced by ≥ 20%, preferably ≥ 50%, by metering an additional fluid component fraction at at least one further fluid supply point which is spaced apart in conveying direction (X) from the first fluid supply device-1 (7), (iii) whereinafter a gas component under pressure is supplied and finely dispersed and / or dissolved in the dough or paste fluid phase by a compressed gas supply device (15) arranged in an axial conveying direction (X), and (iv) wherein at least one dough or paste discharge and metering element configured as a metering valve device (38) is arranged on the discharge side of the processing space configured as a process space, (v) the outlet opening of which is regulated or controlled in its cross-section in order to maintain the static pressure required for the gas dissolution in the process space, and wherein (vi) a measuring device (19) continuously measures the degree of gas dissolution between the compressed gas supply device and the metering valve device (38) (vii) and due to a pressure control, the gas contained in the dough or paste is kept in solution or fine dispersion until the end of the metering valve device (38) and the foam formation is launched under pressure, lowering only when exiting a valve outlet channel (65) of the metering valve device (38) supported by native starch particles, which particles initiate a secondary, heterogeneous gas bubble nucleation, and (viii) wherein the subsequent dough or paste foam expansion of at least ≥ 20% (V / V), preferably ≥ 50% (V / V), supported by the dough or paste viscosity, occurs only after the dough or paste exits the metering valve device (38).

2. Method according to claim 1, characterized in that the dough or the paste is transported in one or a plurality of extruders, each extruder having at least one, preferably two, motor-driven extruder screw(s) equipped zonally in different zones with conveying and / or mixing and / or dispersing elements, wherein the relevant extruder(s) are closed gas-tight at both ends during the conveying process, such that no gas loss occurs in the process space by the addition of gas under pressure into the part of the relevant extruder screw channel configured for gas dispersion and / or gas dissolution, and the gas within this partial area of the extruder screw channel (11) is finely dispersed and / or dissolved completely in the dough or in the paste under increased static pressure in a controlled manner and no foam formation is initiated until immediately before the outlet opening of the metering valve device (38).

3. Method according to claim 2, characterized in that a free-flowing, dry powder or a free-flowing powder mixture for the production of a dough or a paste is introduced into the extruder screw channel (11) of at least one or a plurality of motor-driven extruder screw(s) (2) and a water- and / or oil-based fluid system is added to this free-flowing powder mixture or the free-flowing powder at the beginning of the extruder screw channel (11) for the production of a high-viscosity dough or a high-viscosity paste with a dynamic viscosity of η (γ.) ≥ 10 Pas, measured in a rotational rheometer at a shear rate of γ. = 100 s-1, which is used as a fluid- and gas-tight sealing plug in the front area of the extruder screw channel (11), and at a distance therefrom, in the extruder screw channel, a further portion of a water- and / or oil-based fluid system is added to this to produce a diluted, low-viscosity dough or a low-viscosity paste with a dynamic viscosity reduced by ≥ 20%, preferably ≥ 50%, and gas is subsequently added under pressure to this low-viscosity dough or this low-viscosity paste, and this gas is converted, under superimposed shear in the extruder screw channel (11) in the gap in thin flow layers produced between corotating screw conveyors (2) into a solution or alternatively a microdispersion state with gas bubbles in the diameter range ≤ 10 micrometers, preferably ≤ 4 micrometers in the dough or paste system, as well as while avoiding foam formation, this solution / dispersion state is maintained until bubble nucleation is specifically initiated and increased in the gas-containing dough or in the gas-containing paste shortly before discharge from one or more discharge / metering devices by secondary, heterogeneous gas bubble nucleation and pressure reduction.

4. Method according to claim 1 or according to one or more of the subsequent claims, characterized in that the control of the fluid supply at the two or more fluid supply devices (7, 12) in the extruder screw channel (11) is carried out as a function of the viscosity of the dough or the paste, wherein in a mixing zone (27) sealing conditions, against fluid and gas backflows from the fluid supply zone-2 (28) downstream in the flow direction from the mixing zone (27) and the compressed gas supply zone (29), are implemented by the formation of a dough or paste plug of higher dynamic viscosity of η (γ.) ≥ 10 Pas, measured in a rotational rheometer at a shear rate of γ. = 100 s-1 , which dynamically seals the extruder screw channel (11), and by this dynamic sealing, static pressures between 5 to 100 bar are provided in the gas dispersion and dissolution zone (30), and thereby gas dissolution and / or micro-dispersion conditions are provided for the gas phase in the dough or in the paste with dwell times in this gas dispersion and dissolution zone (30) between 10 to 120 seconds, preferably between 30 to 60 seconds, wherein the axial distance between the fluid supply devices (7, 12) is continuously adjusted and the fluid supply devices are locked in predetermined positions, positions matched to the dough or paste recipe, and the gas-enriched dough or the paste with ≥ 10% (V / V) based on the relaxed state under atmospheric pressure is discharged in a container, a pouring or baking mold, a package or on a conveyor belt via one or more discharge / dosing elements configured as a metering valve device(s) (38), wherein a static pressure control / pressure conduction brings about the adjustment of the degree of gas microdispersion and / or gas dissolution in the dough or in the paste, as well as for the dissolved gas portion, the gas bubble nucleation and the initiation of bubble expansion is relocated to the outlet end of the discharge / metering elements configured as metering valve device(s) (38) and the further bubble expansion and foam formation are carried out at least ≥ 20%, preferably ≥ 50% in the already metered dough or in the paste, with which a fluidically undisturbed, spatially uniform gas bubble expansion with resulting narrow bubble size distribution is described by SPAN values (SPAN = (x90.3-x10.3) / x50.3,) for the metered, foamed dough or the paste in the range of ≤ 1.5, preferably ≤ 1.2, more preferably ≤ 1, and foam bubble diameter or pore diameter x50.3 (A) from 4 to 200 micrometers, preferably from 20 to 100 micrometers, for the extruded foamed dough or paste, and (B) from 10 to 250, preferably from 20 to 150 micrometers, for the product produced from foamed dough or paste by post-treatment in baking processes, and wherein one or more of the following system parameters are used as control variables for the control of the mean bubble / porous diameters (x50.3) as well as their size distribution width (SPAM): (a) dough or paste viscosity, (b) number density of bubble nucleation nucleator particles added to the dough system, (c) dough or paste mass flow, (d) total mass-related gas component added, (e) rotational speed of the extruder screw, (f) Opening cross-sectional areas of the metering valves, which, as a function of (a) to (e), define the spatial and temporal pressure relief gradients, wherein the pressure relief gradients directly correlate with the corresponding spatial and temporal gas bubble nucleation and expansion gradients.

5. Method according to claim 1 or one or more of the subsequent claims, characterized in that the supply of a water- and / or oil-based fluid system and gas is adjusted in a controlled or regulated manner as a function of the dough or paste recipe, wherein (A) the first fluid metering takes place by means of the fluid supply device-1 (7) at an axial extruder screw length L1, measured in conveying direction, which corresponds to 2 to 8 times the extruder screw diameter D (L / D = 2 to 8), and in that the second fluid metering is applied by means of the fluid supply device-2 (12) at an axial extruder screw length L2, measured in conveying direction, which corresponds to at least 10 to 14 times the extruder screw diameter D (L / D = 10 to 14), and wherein (B) the metering of the foaming gas takes place by means of the compressed gas supply device (15) in the form of CO2 or N2 or N2O2 or air or mixtures thereof under a static pressure of 5 to 100 bar, preferably under a pressure of 15 to 35 bar, with a gas volume fraction of between 5 and 70% by volume, based on the pressure-relieved ambient state of the dough or alternatively the paste, in the extruder at an axial extruder screw length L3, which corresponds to at least 12 to 16 times the extruder screw diameter D (L / D = 12 to 16), whereas for the length range of the gas dispersion and dissolution zone (30) at least 12 L / D < 20, preferably 14 L / D < 26, when using an extruder with a total length of 28 D applies, whereas this and all previously specified L / D length scales with the factor (L / D)max / 28 are multiplied when using an extruder with (L / D)max that is other than 28.

6. A method according to claim 1 or one or more of the subsequent claims, characterized in that the process is carried out at a temperature below 160 °C, preferably below 100 °C and more preferably below 60 °C, and the foamed dough or paste after discharge into a container, pouring or baking mold, a packaging means or on a conveyor belt is either baked by means of a convection baking process or a combined microwave-convection baking process or is cooled or frozen in a freshly extruded or partially baked state.

7. Control and / or regulating device for a method according to claim 1 or one or more of the subsequent claims, with one or more motor-driven extruder screw(s) (2), which are supplied by a powder or bulk material metering device configured as a hopper (5) with a discharge element, wherein in a fluid supply zone-1 (26) a free-flowing dough or paste or powder mixture is supplied by means of fluid supply device-1 (7) with a recipe-specific quantity of a water- and / or oil-based liquid in order to achieve, in a downstream mixing zone (27), a dough or a paste of a higher dynamic viscosity of η1 (γ.) ≥ 10 Pas, measured in a rotational rheometer at a shear rate of γ. = 100 s-1 η1, and wherein this dough or this paste is metered, in a recipe-specific manner, in a fluid supply zone-2 (28) by means of fluid supply device-2 (12) with an additional amount of fluid, in order to adjust the dough or the paste at a specific viscosity η2 < η1 reduced by ≥ 10%, preferably ≥ 50%, and wherein, furthermore, gas is subsequently metered, in a controlled manner, in a compressed gas supply zone (29) by means of a compressed gas supply device (15) that is upstream at an axial distance from the fluid supply device-2 (12) under pressure, in order to achieve a reduced density in the final product through foam formation, wherein the introduced gas is subsequently dissolved or homogeneously microdispersed under a controlled, static pressure between 5 and 100 bar, whereas a sensor measuring the electrical conductivity determines the degree of dissolution or alternatively microdispersion of this gas in the aqueous dough or paste phase, in order to indicate the degree to which an equilibrium value of the gas dissolution / microdispersion is achieved during a predetermined dough or paste dwell time at the end of the gas dispersion and dissolution zone VI (30) in the region of the device (1) designated as gas dissolution measuring and extruder outlet zone VII (31), wherein based upon this measurement, the controlled adjustment of the proportion of dispersed or alternatively dissolved gas is achieved by means of a feedback loop control using actuators, which are either (a) a back pressure valve device (24) configured as a bypass back pressure valve in a preparation phase of the metering process or (b) at least one metering valve device (38) in the activated metering phase of the process, and wherein the degree of opening of these valves determines the static pressure in the gas dispersion and dissolution zone VI (30), and thereby controls the dispersion and / or dissolution kinetics and the proportions of the dissolved or microdispersed gas or alternatively gas mixture in the dough or in the paste, which is confirmed by achieving an appropriately measured in-line conductivity value κ.

8. Control and / or regulating device according to claim 7, characterized in that the controlled adjustment of the dough or paste shear viscosity A: takes place in the fluid supply zone-1 (26) to a value of 10 ≤ η1 < 1000 Pas, preferably 50 ≤ η1 < 200 Pas, which ensures sealing upstream by the dough or paste in the extruder screw channel (11) against gas or fluid backflow from fluid supply zone-2 IV (28) or the compressed gas supply zone V (29), wherein the viscosity η1 takes into account the non-Newtonian flow behavior of the dough by referring to a representative shear rate of 100 s-1, which acts in the mixing zone III (26) and wherein the related viscosity function η(γ.) is determined offline by dough or paste rheometry, by means of high pressure capillary rheometer or rotational rheometry, - as well as: B: takes place in the fluid supply zone-2 (28) to a value of 1 Pas ≤ η2 < 20 Pas, preferably 5 Pas ≤ η2 < 10 Pas, and in the thereby viscosity-reduced fluid dough or paste phase compared to η1, after the compressed gas supply in the compressed gas supply zone (29) in the gas dispersion and dissolution zone VI (30) arranged downstream of the latter, gas is microdispersed and / or dissolved in the compressed gas supply zone within a dwell time of 30 to 300 s, preferably 50 to 120 s, in order to achieve a degree of foaming in the end product, expressed as the gas volume fraction φG,v of the total product volume, in the range 10 ≤ φG,v < 75% (V / V), preferably 20 ≤ φG,v < 50% (V / V), and connected therewith a correspondingly reduced density in the final product, wherein the viscosity η2 takes into account the non-Newtonian flow behavior of the dough or of the paste by relating to a representative shear rate of 200 s-1 which acts in the gas dispersion and dissolution zone VI (30), wherein the related viscosity function η(γ.) offline is determined by means of high pressure capillary rheometry or rotational rheometry.

9. Control and / or regulating device according to claim 7 and claim 8, characterized in that the adjustment of the static pressure in the gas dispersion and dissolution zone VI (30) is carried out as a function of the electrical conductivity value κ measured in the subsequent gas dissolution measuring and extruder outlet zone VII (31), wherein the degree of attainment of a pressure-dependent equilibrium value for the electrical conductivity κequ (pstat.) is a measure of the degree of gas-dough mass transfer achieved during the dough or paste dwell time in the extruder screw channel (2) within the gas dispersion and dissolution zone VI (30), and thereby the concentration of the dispersed and / or dissolved gas in the dough or in the paste cGAS is adjusted in a recipe-specific manner in accordance with the conductivity value κ measured in-line, wherein the relevant combination of dwell time tV(30) or dough or alternatively paste volume flow (dV / dt)Product and static pressure pstat(30) in the gas dispersion and dissolution zone VI (30) is adjusted on the basis of a calibration function κ = f(pstat(30), tv), which is determined in a preliminary test by means of extruder (2) / back pressure valve device (24) coupling, and wherein the static pressure Pstat(30) at the end of gas dispersion and dissolution zone VI (30), as well as the electrical conductivity κ in of the subsequent gas dissolution measuring and extruder outlet zone VII (31) are determined in this preliminary test, while varying the free cross-sectional flow area AGDV in the back pressure valve device (24) for a selected rotational speed nS of the extruder screw and dough or paste mass flow (dm / dt)Product, from which transferable combinations of the above process variables with continuous metering are derived according to the degree of foaming to be achieved in the metered dough and stored in a database for regular process control.

10. Control and / or regulating device according to claim 7 or one or more of the subsequent claims, characterized in that for a given dough or paste mass flow (dm / dt)Product and recipe-related dough or paste viscosity, a feedback loop control is applied with a given electrical conductivity κsetpoint as reference variable w, wherein the static pressure pstat(30) in the gas dispersion and dissolution zone VI (30) is integrated as indirect manipulated variable y, and the electrical conductivity κ measured in the gas dissolution measuring and extruder outlet zone VII (31) is integrated as a controlled variable, and wherein either a back pressure valve device (24) in a bypass line (23), or at least one metering valve device (38), and / or a compressed gas supply device (15) and / or a rotational speed-adjustment apparatus for the rotational speed nS of the extruder screw coupled to the extruder screw drive motor (3), are used to adjust the static pressure in the gas dispersion and dissolution zone (30) in a defined manner, wherein a back pressure valve device (24) is used in a bypass line (23) in a preparation run (A) to the regular metering process to determine the static pressure pstat(30) in the gas dispersion and dissolution zone VI (30), which is achieved under the process conditions set with regard to dough or paste mass flow (dm / dt)Product, gas mass flow (dm / dt)Gas and rotational speed nS of the screw under specification of product recipe and screw geometries, and which degree of gas dissolution or microdispersion (dm / dt)Gas(L,D) / (dm / dt)Gas is determined, measured via the electrical conductivity κ [(dm / dt)Gas(L,D) / (dm / dt)Gas], which adjusts in the dwell times tV(30) realized in the gas dispersion and dissolution zone VI (30), wherein (dm / dt)Gas designates the total mass flow of gas added and (dm / dt)Gas(L,D) designates the mass flow of the dissolved (dm / dt)Gas(L) and the micro-dispersed non-dissolved gas component (dm / dt)Gas(D), wherein the latter two variables additionally depend on the type of gas used, and wherein, when switching over from this preparatory run (A) carried out in bypass mode (23) with back pressure valve device (24) to the regular metering process (B), in which one or more connected metering valve devices (38) are activated, these ensure, by adjusting the degree(s) of opening of the metering valve(s), that the static pressure and the thereby set degree of gas dissolution or gas dispersion in the gas dispersion and dissolution zone VI (30), measured via the electrical conductivity of the dough or of the paste, are at the same level as in the preparation test run using the back pressure valve device (24) in the bypass line (23), and that, for the regular course of the metering process (B), 2n metering valve devices (38) with n = 1 to 20, n denoting half the number of metering valve devices (38) used, are alternately metering in two groups with n metering valve devices each, and thereby that the level of static pressure in the gas dispersion and dissolution zone VI (30) remains constant when switching between the two metering valve device half-groups, which are configured in a similar manner with respect to flow pressure losses, apart from negligible short-term (< 0.5 s) pressure fluctuations during the switching process.

11. Device for carrying out the method according to claim 1 or one or more of the subsequent claims for the combined, continuous mixing and metering of doughs or pastes enriched with gas under static pressure, for the manufacture of foamed products, in particular, preferably baked goods, more preferably gluten-free baked goods, using one or a plurality of motor-driven extruder screws (2), each with a feed hopper (5) for free-flowing dry powder or for free-flowing dry bulk material mixtures, at least two fluid supply devices (9, 12) arranged in the longitudinal axial direction of the extruder concerned, by means of which different fluid quantities are supplied to the extruder screw channel (11) in a controlled or regulated manner via valves, a compressed gas supply device (15) via which gas is introduced into the extruder screw channel (11) under pressure of 5 to 100 bar and in measuring or sensor devices (32 through 36) assigned to the extruder screw channel (11) in process-specific zones I to VII (25 through 31) in the conveying direction (X), which measure the static pressure or alternatively the static pressure development along the extrusion process space and measure the dissolved or microdispersed gas content (19) in the dough or in a paste after the gas dispersion and dissolution zone VI (30), as well as a dough or paste discharge back pressure valve element arranged in a bypass line (23) and configured as a back pressure valve device (24), the outlet cross section of which can be continuously varied to build up a static back pressure in the extruder screw channel (11) by using a flexible high pressure hose (44) the cross section of which can be adjusted by means of two adjusting pistons (48, 49), as well as at least one metering valve device (38) configured as a dough or paste discharge metering valve element, which has one or more metering nozzles, the latter arranged in groups with nozzle end discharge cross sections that can be exchanged or adjusted to metering pressure, fluid viscosity and metering mass flow.

12. Device according to claim 11, characterized by at least one metering valve device (38) configured as a discharge metering valve element, which can be closed by an adjusting piston (48), which, in the open state of this metering valve device, frees the outlet nozzle cross-section and comprises a cross-sectional flow area A1 all the way to the valve outlet chamber (61) as well as subsequently over a length of 1 mm to 40 mm, preferably 5 to 15 mm, in the valve outlet channel (67), which has a distinctly narrowed flow channel cross-section with cross-sectional area A2, wherein A2 ≤ 0.01 to 0.5 A1 and preferably A2 ≤ 0.05 to 0.3 A1 applies, and in the metering case (a), on the one hand, a back pressure of ≥ 2 bar, preferably ≥ 5 bar and further preferably ≥ 10 bar is built up upstream of the metering valve device (38), which back pressure has an impact all the way into the gas dispersion and dissolution zone (30), and there achieves a set level of gas dissolution and / or gas microdispersion, as well as (b) on the other hand, a static pressure reduction only takes place in the metering nozzle outlet channel (65), which reduction leads to gas bubble nucleation and incipient gas bubble expansion, and wherein the outlet cross-section, which can be closed in a sealing manner by means of adjusting pistons (48), preferably comprises a conically narrowing annular cross-section of the flow channel, wherein the stroke of this adjusting piston is adjustable in a manually or motor-controlled manner and, thereby, with an increased stroke, an annular flow cross-section tapering conically in the cross-sectional area can be released for the dough or paste mass to be metered, wherein the mean cross-sectional flow area of this conical annular channel is variable, preferably continuously adjustable, by a factor of ≤ 2, preferably by a factor of ≤ 10, over the entire range of the adjustable stroke length of the valve plunger.

13. Device for carrying out the method according to claims 11 and 12, characterized in that an extruder screw channel of a co-rotating twin screw extruder, with a length of L / D = 14 to 50 (where L = screw channel length and D = screw diameter) is provided for the regulated pressure build-up and the gas dissolution in the dough or in the paste, and the extruder length is subdivided into seven length segment zones of respective segment length between L / D = 2 and L / D = 10, equipped with screw elements of different geometry with regard to assigned process-technical functions, and the following process-technical functions are assigned to these seven length segment zones: Zone I:powder receiving and compression zone (25); metering and compression of the powder mixture;Zone II:fluid supply zone-1 (26); first fluid supply.Zone III:mixing zone (27); mixing / kneading and formation of a high-viscosity dough or paste plug sealing the extruder screw channel against zones IV and VZone IV:fluid supply zone-2 (28); fluid mixing and reduction of the dough or paste viscosityZone V:compressed gas supply zone (29); introduction of gas component under static pressure up to 100 bar.Zone VI:gas dispersion and dissolution zone (30); microdispersion and / or dissolution of the admixed gas component.Zone VII:gas dissolution measuring and extruder outlet zone (31); approach to gas dispersion and / or gas dissolution equilibrium condition, measurement of static pressure and electrical conductivity as well as inlet into bypass or metering nozzle supply lines. and in accordance with the functional assignments of zones I-VII, the extruder screw is equipped with screw elements which optimally support the assigned functions (i) in terms of flow, (ii) in terms of dwell time and (iii) in terms of power input, wherein, as a function of recipe composition and dough- or paste-system-specific gas dissolution or alternatively dispersion kinetics, a change of the extruder zone lengths (24 to 31) for the aforementioned assigned functions by approximately ± 1 to 2 L / D segment lengths takes place in such a way that a state of equilibrium with regard to the micro-gas dispersion and gas dissolution in zone VI is achieved.

14. Product produced according to a method according to claim 1 or one or more of the subsequent claims 2 through 6, characterized in that the product is gluten-free, comprising a non-gluten-containing proportion of plant proteins of between 5 and 70% (W / W), preferably between 5 and 40% (W / W), based on dry substance, and a gas volume fraction in the untreated dough or paste of 0.1 to 0.75, preferably 0.25 to 0.5, and in the post-treated or baked product of 0.2 to 0.9, preferably 0.3 to 0.7, wherein (A) the doughs or alternatively pastes foamed in this way comprise mean foam bubble or alternatively pore diameters x50.3 of 4 to 200 micrometers, preferably of 20 to 100 micrometers, as well as characteristic SPAN values ((x90.3-x10.3) / x50.3 with x10.3, x50.3, x90.3 as 10%-, 50%-90% percentiles of bubble or alternatively porous diameter volume distribution) for quantification of the bubble or alternatively porous diameter distribution width of ≤ 2, preferably ≤ 1.5, more preferably of ≤ 1, as well as (B) for the foam structures obtained from such dough or paste systems by post-treatment in baking processes, comprise mean bubble or alternatively pore diameters of x50.3 = 10 to 250, preferably of 20 to 150 micrometers and resulting SPAN values ≤ 2.5, preferably ≤ 1.5, and more preferably of ≤ 1.

15. Product according to claim 14, characterized in that it contains (A) a vegetable protein content from 5 to 70% (W / W), preferably from 10 to 50% (W / W), in relation to dry mass, (B) a carbohydrate content from 5 to 70% (W / W), preferably from 10 to 50% (W / W), in relation to dry mass, (C) a dietary fiber / plant fiber content of from 3 to 30% (W / W), preferably from 5 to 15% (W / W), in relation to dry mass, (D) a fat / oil content of from 0 to 30% (W / W), preferably from 5 to 10% (W / W), in relation to dry mass, and (D) contains a native starch content, preferably potato, corn or rice starch of ≥ 1 to 5% (W / W), in relation to dry mass, wherein the last-mentioned content preferably consists of native potato, corn or rice starch or mixtures thereof at the same total percentile content pretreated by means of freezing-thawing cycles to equal total percentages and is effective as a gas bubble nucleator.

16. Use of a foamed, dough or paste-based product, which is produced by the method according to claim 1 and one or more of claims 2 through 6, as a base for long-life baked goods, preferably (A) ready-to-eat gluten-free long-life or fresh baked goods, (B) as a base for fresh or pre-baked and subsequently frozen baked goods, (C) in baked form or alternatively, as a result of protein denaturation, in other thermally stabilized form, as a chunky inclusion component in a chocolate confectionery, ice cream or in another dessert product or in a vegetable or meat pie product, and / or (D) as a coating, covering or surface decoration component of products in chocolate confectionery, ice cream, other desserts, cheese / fresh cheese, meat products, meat-based / meatless (vegetarian or vegan) pies.