I/We Claim:
1. A hydrocolloid gel composition comprising:
a) water;
b) inulin fibre;
c) at least one thickener; and
d) at least one emulsifier,
wherein inulin fibre to the at least one thickener has a weight ratio in a range of 1:0.07 to 1:0.01.
2. The hydrocolloid gel composition as claimed in claim 1, wherein the at least one thickener is selected from a group consisting of xanthan gum, starch, guar gum, locust bean gum, gum karaya, gum tragacanth, gum arabic, cellulose derivatives, and combinations thereof.
3. The hydrocolloid gel composition as claimed in claim 1, wherein the at least one emulsifier is selected from a group consisting of distilled monoglycerides, diacetyl tartaric acid ester of glycerol (DATEM), sucrose esters of fatty acids, lecithin, and combinations thereof.
4. The hydrocolloid gel composition as claimed in claim 1, wherein water has a weight percentage in a range of 45-72% with respect to the hydrocolloid gel composition.
5. A process for preparing the hydrocolloid gel composition as claimed in claim 1, said process comprising:

a) obtaining water;
b) obtaining inulin fibre;
c) obtaining at least one thickener;
d) obtaining at least one emulsifier; and
e) contacting water, inulin fibre, the at least one thickener, and the at least one emulsifier, to obtain the hydrocolloid gel composition.
6. A bakeable composition comprising:
a) the hydrocolloid gel as claimed in any one of the claims 1-4;
b) flour of at least one grain;
c) butter;

d) at least one saturated fat; and
e) sugar.
7. A bakeable composition comprising:
a) the hydrocolloid gel as claimed in any one of the claims 1-4;
b) flour of at least one grain;
c) butter;
d) refined palm oil (RPO); and
e) sugar.

8. The bakeable composition as claimed in claim 6, wherein the at least one saturated fat is selected from a group consisting of refined palm oil, palm olein, palm mid-fraction, and combinations thereof.
9. The bakeable composition as claimed in claim 7, wherein refined palm oil has a weight percentage in a range of 10-15% with respect to the bakeable composition.
10. The bakeable composition as claimed in any one of the claims 6-7, wherein the flour of at least one grain is selected from a group consisting of wheat, oat, barley, maize, millet, grams, lentil, and combinations thereof.
11. The bakeable composition as claimed in any one of the claims 6-7, wherein the flour of at least one grain has a weight percentage in a range of 50-60% with respect to the composition, butter has a weight percentage in a range of 1-5% with respect to the composition, and sugar has a weight percentage in a range of 18-25% with respect to the composition.
12. The bakeable composition as claimed in any one of the claims 6-7, wherein the composition further comprises at least one additive selected from a group consisting of leavening agent, flavouring agent, mouth-feel enhancer, milk powder, and combinations thereof.
13. A process for preparing the bakeable composition as claimed in claim 6, said process comprising:
a) obtaining the hydrocolloid gel as claimed in any one of the claims
1-4;
b) obtaining flour of at least one grain;

c) obtaining butter;
d) obtaining at least one saturated fat;
e) obtaining sugar; and
f) contacting the hydrocolloid gel, flour of at least one grain, butter, the at least one saturated fat, and sugar, to obtain the composition.
14. A process for preparing the bakeable composition as claimed in claim 7, said process comprising:
a) obtaining the hydrocolloid gel as claimed in any one of the claims 1-4;
b) obtaining flour of at least one grain;
c) obtaining butter;
d) obtaining refined palm oil;
e) obtaining sugar; and
f) contacting the hydrocolloid gel, flour of at least one grain, butter, refined palm oil, and sugar, to obtain the composition.