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La presente invención se refiere a un proceso para preparar un producto de confitería hidrocoloide que comprende mezclar uno o más hidrocoloides y los ingredientes restantes del producto final, la cocción de la mezcla de formulación asi obtenida, modear la masa cocida y causar que el hidrocoloide en la masa cocinada gelifique. La presente invención también se refiere a un producto de confiteria hidrocoloide preparado de acuerdo con el proceso citado anteriormente.The present invention relates to a process for preparing a hydrocolloid confectionery product comprising mixing one or more hydrocolloids and the remaining ingredients of the final product, cooking the formulation mixture thus obtained, modeling the cooked dough and causing the hydrocolloid to cooked dough gel. The present invention also relates to a hydrocolloid confectionery product prepared according to the aforementioned process.
A METHOD TO IMPROVE THE RHEOLOGICAL PROPERTIES OF A MASS OF FLOUR AND THE QUALITY OF THE FINISHED PRODUCT MADE FROM SUCH A MASS, COMPOSITION TO IMPROVE SUCH MASS, METHOD TO PREPARE A BAKING PRODUCT WITH SUCH COMPOSITION AND METHOD FOR PREPARING A PRODUCT BASED ON SUCH DOUGH