Food or dietetic substances having an alveolar structure and process of preparing same

A process for preparing a dietetic bakery product having an aveolar structure which consists essentially of the steps of

• (a) kneading a mixture consisting essentially of at least 60% of animal or vegetable proteins of which a portion of 16-40% is albumin and the remaining portion is an animal or vegetable protein originated from a proteinaceous material selected from the group consisting of milk, cattle blood, fish, soya or mixtures thereof with the remainder being selected from the group consisting of starches, cereal meals, flavoring agents, coloring agents, and mixtures thereof with a sufficient amount of water to obtain an extrudable paste;
• subsequently
• (b) extruding the extrudable paste at a temperature which is at least ambient but less than the temperature at which the proteins in the paste coagulate to obtain a formable paste product;
• subsequently
• (c) forming the paste product into a desired shape;
• and subsequently
• (d) baking the formed paste product at a baking temperature and for a period of time sufficient to obtain the bakery product.