In a method and apparatus for production of a foamed, dough-based food product, especially snack products or baked snacks, according to any of the above claims, comprising the method steps of: a) providing a food product matrix to be foamed, comprising a proportion by weight of a starch-containing raw material (R) and a proportion by weight of water (W), b) introducing a gas that has been dissolved or is to be dissolved into the food product matrix to be foamed, c) dissolving the gas under pressure in the food product matrix to be foamed, d) forming gas bubbles by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced, e) stabilizing the foam of the foamed food product matrix, a process or apparatus for production of a foamed, dough-based food product is to be provided, which places lower demands on equipment and maintenance in production. This is achieved in that, in method step b) and/or method step c), gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar ≤ p