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 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 from the first fluid supply device-1, (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 arranged in an axial conveying direction, and (iv) wherein at least one dough or paste discharge and metering element configured as a metering valve device 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 continuously measures the degree of gas dissolution between the compressed gas supply device and the metering valve device (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 and the foam formation is launched under pressure, lowering only when exiting a valve outlet channel of the metering valve device 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. (i) fluid is added by a fluid supply device-1 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 from the first fluid supply device-1, (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 arranged in an axial conveying direction, and (iv) wherein at least one dough or paste discharge and metering element configured as a metering valve device 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 continuously measures the degree of gas dissolution between the compressed gas supply device and the metering valve device (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 and the foam formation is launched under pressure, lowering only when exiting a valve outlet channel of the metering valve device 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.