FORMULATIONS WITH HYDROCOLLOIDS FOR THE PREPARATION OF CUSTARD TARTS READY FOR CONSUPTION BY HEATING IN MICROWAVE OVEN AND PROCESS FOR THEIR PRODUCTION

摘要

The present application describes formulations of puff pastry and cream that allows preparing custard tarts ready for consumption after heating in microwave oven. After heating in microwave oven, the custard tarts, previously made-up and quick-frozen, keep the same characteristics of the custard tart just taken out of a conventional oven. In this application, the puff pastry is prepared by adding hydrocolloids-based food ingredients to the dough to make it crunchy and crispy after conservation by quick-freezing and reheating in a microwave oven. The custard cream is also modified with food ingredients based on hydrocolloids in order to be retained by quick-freezing without losing its rheological characteristics after reheating in a microwave oven.