Food dough and method for producing such a dough

A method for producing a food dough for forming a cooked or uncooked food comprising starch, the method comprising the following steps:

• (A) preparing a gel consisting of between 10% and 20% by weight of flour as the starch source and between 10% and 20% by weight of maltodextrins diluted in a fluid medium selected from the group consisting of unwhisked egg white, egg yolk, water, and combinations thereof and heating it to a temperature ranging from 55° C. to 70° C., wherein the maltodextrins have a mean dextrose equivalent (DE) of less than 30,
• (B) preparing a foam consisting of one or more food products which comprise chickpeas aquafaba, whey, milk or saponin extract,
• (C) incorporating the gel into the foam so that the gel represents between 15% and 50% of the total weight of the food dough, and
• (D) incorporating one or more additional ingredients comprising a syrup representing between 25% to 50% of the total weight of the food dough, powdered ingredients, purees, juices, or spices representing less than 25% of the total weight of the food dough.