The article presents an analysis of the scientific literature, which indicates the significant potential of various types of flour and non-traditional sources as protein foaming agents for use in food systems. The most promising from the point of view of foaming are rye flour, aquafaba, pumpkin seed flour after microfluidization and soy isolate, which exhibit high foaming ability, and rye flour and flax protein concentrate also form very stable foams. A comparative analysis of the foaming properties of protein components that make up flour from traditional cereals (wheat, rye, corn, oats, rice), legumes (soybeans, peas, chickpeas, lentils), pseudo-grain (buckwheat, amaranth) crops, as well as non-traditional protein sources (insects, fenugreek, secondary wheat products). The molecular mechanisms of formation and stabilization of food foams, the determining role of water-soluble fractions (albumins) and the influence of protein-polysaccharide complexes are considered. The data on the effects of technological factors (pH, temperature, protein concentration) and physico-chemical modification (enzymatic hydrolysis, microfluidization, radiofrequency heating) are systematized the foaming ability and stability of foams. It has been established that rye flour, aquafaba and soy isolate have the greatest potential as effective foaming agents, combining high foaming ability with good foam stability. Special attention is paid to the comparative characteristics of the behavior of proteins at the interface of the "air-water" and "oil-water" phases, as well as the prospects for using combined protein systems and extracts (aquafabs) to create products with specified rheological properties and increased nutritional value. The results of the review are of practical importance for use in food systems, in particular bakery technology.

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