Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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A ROLL-STYLE DOUGH PRODUCT HAVING A FRIED-LIKE TEXTURE
FIELD OF THE INVENTION
This invention relates generally to a roll-style dough product. In particular,
the invention
S relates to a roll that when baked, develops a crisp, "fried-like" exterior
texture.
BACKGROUND OF THE INVENTION
A variety of specialized breads provide unique tasting products having pre-
applied or pre-
added flavor that goes beyond the usual bread-with-butter. For example, some
popular bread
products include Texas Toast, Italian-style bread, garlic bread, tomato
focaccia, cheese-filled or
cheese-topped bread and the like. Conventionally, this has been achieved by
applying
flavorings, herbs, spices, a fat composition or other additives, on the
surface of baked and sliced
bread or by incorporating the additives into the bread dough prior to baking.
As mentioned above, Texas Toast is one popular example of a flavored
specialized bread
1 S product. Traditionally, Texas Toast has generally comprised a thickly
sliced piece of bread
having large amounts of butter and other flavorings spread on both sides that
is subsequently
baked until the crust has a quality of crispness. When consumed, the large
amount of fat
provides a consumer with an intense flavor sensation along with a desirable,
crispy texture.
Texas Toast can be made from a variety of recipes and is also available in a
frozen bread
loaf format for cooking in a toaster. While traditional, sliced Texas Toast
offers consumers a
satisfying taste experience, it would be advantageous to have a Texas Toast-
type product that
delivers similar taste and textural experiences in an alternative format that
is more versatile and
requires less processing steps than sliced Texas Toast.
SUMMARY OF THE INVENTION
The embodiments of the invention described below are not intended to be
exhaustive or
to limit the invention to the precise forms disclosed in the following
detailed description. Rather,
the embodiments are chosen and described so that others skilled in the art may
appreciate and
understand the principles and practices of the invention.
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The invention relates to a dough product presenting the taste and textural
qualities of
traditional Texas Toast but available in a convenient and appealing roll-type
format. The dough
product as provided herein yields a consumer food product having a crisp,
"fried-like" bottom
crust with a flavor component disposed thereon, and an aesthetically desirable
shape.
In one embodiment, the invention is a roll-style dough product having a crisp,
"fried-
like" bottom crust delivering similar taste and textural characteristics as
traditional Texas Toast.
The roll-style dough product can further include a top surface having a crisp,
"fried-like" surface.
The top and bottom surfaces can, either separately or in combination, include
flavorings such
that a consumer simultaneously experiences intense flavor along with the
textural sensations.
The roll-style dough product can be provided in a variety of preparatory
states including a fully
baked product or a partially baked or par-baked product. The roll-style dough
product can also
be provided in a raw, refrigerated or frozen form. The roll-style dough
product can be presented
in a portioned or pull-apart configuration allowing a consumer to conveniently
separate the
dough product such that the portions can be individually consumed or dipped
into other foods
such as soup, sauce or gravy to absorb additional flavors.
In another embodiment, the invention relates to a process for preparing a roll-
style dough
product having the textural and taste characteristics associated with Texas
Toast.
In yet another embodiment, the invention relates to a baking kit for preparing
roll-style
dough products having the textural and taste characteristics of Texas Toast.
The refrigerator-to-
oven baking kit can include an oven-ready pan containing a plurality of dough
intermediates.
BRIEF DESCRIPTION OF THE DRAWINGS
These, as well as other objects and advantages of this invention, will be more
completely
understood and appreciated by referring to the following more detailed
description of the
exemplary embodiments of the invention in conjunction with the accompanying
drawings, of
which:
FIGURE 1 is a perspective view of a baked roll according to an embodiment of
the
invention;
FIGURE 2 is a top view of the baked roll of FIGURE 1;
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FIGURE 3 is a bottom view of the baked roll of FIGURE 1;
FIGURE 4 is an exemplary process flow diagram for making the baked roll of
FIGURE
1;
FIGURE 5 is a top view of a baking pan with an edible cooking fat in a walled
recess;
FIGURE 6 is a top cut-away view of the baking pan of FIGURE 5 with a portioned
amount of dough in each walled recess;
FIGURE 7 is a top perspective, cut-away view of the baking pan of FIGURE 6
with a
stamped dough intermediate in each walled recess;
FIGURE 8 is a top cut-away view of the baking pan of FIGURE 7 with a second
edible
cooking fat on a top surface of each stamped dough intermediate;
FIGURE 9 is a top cut-away view of the baking pan of FIGURE 8 with a plurality
of
proofed dough intermediates; and
FIGURE 10 is a top cut-away view of the baking pan of FIGURE 9 with a
plurality of
par-baked dough intermediates.
While the invention is amenable to various modifications and alternative
forms, specifics
thereof have been shown by way of example in the drawings and will be
described in detail. It
should be understood, however, that the intention is not to limit the
invention to the particular
embodiments described. On the contrary, the intention is to cover all
modifications, equivalents,
and alternatives falling within the spirit and scope of the invention as
defined by the appended
claims.
DETAILED DESCRIPTION
The invention is now illustrated in greater detail by way of the following
detailed
description, but it should be understood that the invention is not to be
construed as being limited
thereto.
As used herein, the term "dough intermediate" refers to dough-based products,
such as
rolls, biscuits, buns, and the like that require a further thermal processing
step by the end user
prior to consumption.
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As used herein, the term "fried-like" refers to a cooked surface providing a
crisp, grease
releasing surface providing for near instantaneous release of flavor upon
consumption.
As used herein, the term "immediate flavor impact" refers to a fast flavor
impact upon
biting into a food product. Immediate flavor impact generally occurs prior to
any chewing in the
mouth.
As used herein, the term flavorant encompasses dried and/or dehydrated
ingredients,
powdered ingredients, particulate ingredients, toppings, fresh ingredients,
and flavors in a variety
of forms including solid and liquid flavors.
It has been found that by applying a liquid fat or oil to the surfaces of a
raw dough prior
to a finishing step such as baking or heating, a baked dough product can be
obtained having a
crisp, "fried-like" texture.
The attainment of certain dough characteristics are more important in some
doughs than
in others, and depend largely on the intended end use of the dough product. In
particular
embodiments, a method of the invention will be more advantageously used in
certain varieties of
doughs: For example, dough extensibility may be more important in developed
doughs than in
undeveloped doughs. Developed doughs are those in which a protein network has
been more or
less fully formed or created. Examples of developed doughs include dough for
breads or rolls.
Undeveloped doughs are those in which a protein network is not yet fully
formed. One example
of an undeveloped dough is biscuit dough.
Dough formulations, and the ingredients they contain, can differ depending on
the
finished product that is obtained from the dough. However, most doughs do
generally have a
number of ingredients in common and examples of some such common ingredients
are described
and illustrated in more detail below.
The dough of the invention generally contains a grain constituent that
contributes to the
structure of the dough. Different grain constituents lend different texture,
taste and appearance
to a baked good. Flour is the most commonly used grain constituent in baked
goods, and in most
baked foods is the primary ingredient.
Suitable flours include hard wheat flour, soft wheat flour, corn flour, high
amylose flour,
low amylose flour, and the like. For example, a dough product made with a hard
wheat flour
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will have a more coarse texture than a dough made with a soft wheat flour due
to the presence of
a higher amount of gluten in hard wheat flour.
Bread flours are primarily milled from hard red winter or spring wheat.
Generally these
flours have a protein content of about I 1.0 - 12.5%. Certain baked products
may require
stronger bread flours with about 1 - 2% higher protein content.
In bread making, flour may comprise up to about 95 weight percent of the dry
ingredients. In bread, when the flour comes in contact with water, and the
ingredients are mixed,
the gluten protein fraction forms elastic, gas-retaining films.
A dough composition of the invention can be caused to expand (leaven) by any
leavening
I 0 mechanism, such as by one or more of the effects of: entrapped gas such as
entrapped carbon
dioxide, entrapped oxygen, or both; a laminated dough structure; by action of
chemical leavening
agents; or by action of a biological agent such as a yeast. Thus, a leavening
agent may be an
entrapped gas such as layers or cells (bubbles) that contain carbon dioxide,
water vapor, or
oxygen, etc.; any type of yeast (e.g., cake yeast, cream yeast, dry yeast,
etc.); or a chemical
leavening system, e.g., containing a basic chemical leavening agent and an
acidic chemical
leavening agent that react to form a leavening gas such as carbon dioxide.
Examples of acidic chemical leavening agents are generally known in the dough
and
bread-making arts, with examples including sodium aluminum phosphate (SALP),
sodium acid
pyrophosphate (SAPP), monosodium phosphate, monocalcium phosphate monohydrate
(MCP),
anhydrous monocalcium phosphate (AMCP), dicalcium phosphate dihydrate (DCPD),
glucono-
delta-lactone (GDL), as well as a variety of others. Optionally, an acidic
chemical leavening
agent for use according to the invention, can be encapsulated.
Examples of basic chemical leavening agents include many that are generally
known in
the dough and baking arts, such as soda, i.e., sodium bicarbonate (NaHC03),
potassium
bicarbonate (KHC03), ammonium bicarbonate (NH4HC03), etc. A basic chemical
leavening
agent may also be encapsulated, if desired.
The evolution of carbon dioxide essentially follows the stoichiometry of
typical acid-base
reactions. The amount of leavening base present determines the amount of
carbon dioxide
evolved, whereas the type of leavening acid affects the speed at which the
carbon dioxide is
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liberated. The amount of leavening base used in combination with the leavening
acid can be
balanced such that a minimum of unchanged reactants remain in the finished
product. An excess
amount of leavening base can impart a bitter flavor to the final product,
while excess leavening
acid can make the baked product tart.
Yeast is also utilized for leavening baked goods, and is often preferred
because of the
desirable flavor it imparts to the dough. Bakers' yeast is generally supplied
in three forms: yeast
cream, a thick suspension with about 17% solids; a moist press cake with about
30% solids; and
an active dry yeast, with about 93 to 98% solids. Generally, active dry yeasts
of acceptable
quality have been available for some time, and recently instant active dry
yeast has also been
available for commercial use.
The quantity of yeast added to dough is directly related to the time required
for
fermentation, and the form of the yeast utilized. Generally, most bread doughs
are made with
from about 2 to 3% fresh compressed yeast, based on the amount of flour.
The dough of the invention can also contain additional ingredients. Some such
additional
ingredients can be used to modify the texture of dough. Texture modifying
agents can improve
many properties of the dough, such as viscoelastic properties, plasticity, or
dough development.
Examples of texture modifying agents include fats, emulsifiers, hydrocolloids,
and the like.
Shortening helps to improve the volume, grain and texture of the final
product.
Shortening also has a tenderizing effect and improves overall palatability and
flavor of a baked
good. Either natural shortenings, animal or vegetable, or synthetic
shortenings can be used.
Generally, shortening is comprised of triglycerides, fats and fatty oils made
predominantly of
triesters of glycerol with fatty acids. Fats and fatty oils useful in
producing shortening include
cotton seed oil, ground nut oil, soybean oil, sunflower oil, rapeseed oil,
sesame oil, olive oil, corn
oil, safflower oil, palm oil, palm kernel oil, coconut oil, or combinations
thereof.
Emulsifiers include nonionic, anionic, and/or cationic surfactants that can be
used to
influence the texture and homogeneity of a dough mixture, increase dough
stability, improve
eating quality, and prolong palatability. Emulsifiers include compounds such
as lecithin, mono-
and diglycerides of fatty acids, propylene glycol mono- and diesters of fatty
acids, glyceryl-lacto
esters of fatty acids, and ethoxylated mono- and diglycerides.
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Hydrocolloids are added to dough formulations to increase moisture content,
and to
improve viscoelastic properties of the dough and the crumb texture of the
final product.
Hydrocolloids function both by stabilizing small air cells within the batter
and by binding to
moisture within the dough. Hydrocolloids include compounds such as xanthan
gum, guar gum,
and locust bean gum.
Dough-developing agents can also be added to the system to increase dough
viscosity,
texture and plasticity. Any number of agents known to those of skill in the
art may be used
including azodicarbonamide, diacetyl tartaric acid ester of mono- and
diglycerides (D.A.T.E.M.)
and potassium sorbate.
Another example of a dough-developing additive is PROTASETM. PROTASETM is a
proprietary product containing enzymes and other dough conditioners. PROTASETM
is generally
used to reduce mixing time and improve machinability. PROTASE 2XTM, a double
strength
version, which can be commercially obtained from J. R. Short Milling Co.
(Chicago, IL).
Dough conditioners are also examples of dough additives. One example of a
dough
conditioner is NUBAKETM, commercially available from RIBUS (St. Louis, MO).
Another
example of a dough conditioner is L-cysteine, commercially available from B.F.
Goodrich
(Cincinnati, OH).
Dough can also frequently contain nutritional supplements such as vitamins,
minerals and
proteins, for example. Examples of specific nutritional supplements include
thiamin, riboflavin,
niacin, iron, calcium, or mixtures thereof.
Dough can also include flavorings such as sweeteners, spices, and specific
flavorings
such as bread or butter flavoring. Sweeteners include regular and high
fructose corn syrup,
sucrose (cane or beet sugar), and dextrose, for example. In addition to
flavoring the baked good,
sweeteners such as sugar can increase the moisture retention of a baked good,
thereby increasing
its tenderness.
Dough can also include preservatives and mold inhibitors such as sodium salts
of
propionic or sorbic acids, sodium diacetate, vinegar, monocalcium phosphate,
lactic acid and
mixtures thereof.
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Methods of forming the roll-style dough product of the invention include the
steps of
combining ingredients for a dough in a mixing system, configured so that the
atmosphere can be,
if desired, controlled, optionally controlling the atmosphere in the mixing
system, and mixing the
ingredients to form a resulting dough.
Methods of the invention can be used with any known method of mixing doughs
including but not limited to a straight dough method, and a sponge and dough
method. Details of
a method of the invention can therefore depend in part on the type of dough
that is being mixed,
and the method of mixing that is generally used with that type of dough. For
example, some
chemically leavened doughs require a two step process. Methods of the
invention can be utilized
with two step processes, as well as other types of processes. Methods of the
invention can also
incorporate varied mixing times. The time a dough is mixed using a method of
the invention can
depend in part on the type of dough that is being mixed and the general
process that is being
used.
Generally, the step of combining the ingredients in the mixing system depends
on the
particular ingredients, the type of dough being mixed, the type of process
being used, and the
type of mixing system being used. One of skill in the art, having read this
specification, would
know based on the ingredients being used, the type of process being used, and
the type of mixing
system being used, and how to accomplish this step.
Depicted in FIGURES 1, 2 and 3 is a baked roll 100 according to an embodiment
of the
invention. Baked roll 100 is depicted in a roll or muffin-style configuration
102, although other
suitable shapes and sizes are contemplated. Baker roll 100 comprises an
exterior crust 103
defined by a top surface 104, a bottom surface 106 and a perimeter surface
108. In one example
embodiment, perimeter surface 108 has a generally round perimeter though other
shapes are
contemplated as well. Top surface 104 can comprise a plurality sections or
individual lobes, for
example sections 112a, 112b, 112c. Sections 112a, 112b, 112c can provide
aesthetic
enhancements to baked roll 100 as well as functional enhancements for example,
allowing baked
roll 100 to be easily hand-separable into the individual sections 112a, 112b,
112c. Once
separated, sections 112a, 112b, 112c can be individually consumed or dipped
into foods such as
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soups, sauces or gravies and then consumed. Baked roll 100 will generally have
a total weight
from about 0.5 ounces to about 2.0 ounces, although larger roll sizes are
contemplated.
Baked roll 100 is generally comprised of a grain based, bread-style dough of
the type
previously described. The grain based, bread-style dough can be prepared from
the following set
of ingredients: enriched flour, water, sugar, partially hydrogenated vegetable
oil, yeast, butter
oil, salt, whey, dough conditioners such as D.A.T.E.M, calcium sulfate,
enzymes, and wheat
starch. Various grains and wheat varieties can be used to impart desirable
characteristics such as
taste and color to baked roll 100. Grains used to make the bread-style dough
can be refined
grains or whole grains.
Baked roll 100 further comprises an edible cooking fat comprising from about
5% to
about 20% by weight of baked roll 100. The edible cooking fat can comprise one
or more solid
fats or liquid oils. The edible cooking fat can comprise solid fats or liquid
oils from sources
including marine sources, animal sources, dairy sources, vegetable sources,
fruit sources, nut
sources and the like.
Generally, the edible cooking fat is presented on bottom surface 106 such that
during
baking, the bottom surface develops a crisp, "fried-like" texture. The edible
cooking fat can also
be applied to top surface 104 to develop a fried-like texture on the crust
103. The fried-like
texture of baked roll 100 provides a consumer with an immediate, satisfying
mouth-feel. The
immediate flavor impact is generated by an immediate grease release,
associated with the edible
cooking fat through the consumer's olfactory and taste senses. In addition to
providing baked
roll 100 with the crisp, fried-like texture, the edible cooking fat can be
used as a carrier to supply
flavorant 114 to the crust 103 such that a consumer experiences an alternative
flavor impact,
associated with flavorant 114, upon biting into the crust 103.
Suitable examples of flavorant 114 can include a wide variety of flavorings
such as dairy
flavors, fruit flavors, nut based flavors, spices, seasonings, herbs,
vegetables, cocoa-based
flavors, vanilla, salt, sweet flavors and sweeteners. Suitable dairy flavors
can include butter,
cream, sour cream, custard, buttermilk and a variety of cheeses including
cream cheese,
parmesan, romano, asiago, cheddar, mozeralla , Swiss and the like. Suitable
fruit flavors can
include raspberry, blueberry, blackberry, strawberry, apple, pineapple, peach,
cherry, citrus,
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coconut and the like. Suitable nut-based flavors can include walnut, pecan,
almond, peanut,
macadamia nut and the like. Suitable spices can include cinnamon, nutmeg,
clove and the like.
Suitable herbs can include basil, oregano, thyme, rosemary and Italian blend.
Suitable
vegetables can include onion, garlic, peppers, tomato and the like. Suitable
sweet flavors and
sweeteners can include honey, caramel, maple, butterscotch, molasses, sugar,
brown sugar, corn
syrup, sugar-replacement sweeteners and the like. When flavorant 114 is
included with the
edible cooking fat, an intense flavor experience is immediately delivered to
the consumer in
combination with the satisfying mouth-feel qualities provided by the crisp,
fried-like texture. In
one representative embodiment, baked roll 100 can, through the selection of an
appropriate
dough, edible cooking fat and flavorant 114, replicate the butter-soaked taste
and crisp textural
qualities of Texas Toast.
Illustrated in FIGURE 4 is a flow diagram depicting representing a process for
preparing
a Texas Toast version of baked roll 100 of the invention. The process depicted
in Fig. 4 can
comprise an optional fat placement process 120, wherein a first edible fat 122
is placed in a
walled recess 124 on a baking pan 126 as shown in FIGURE 5. Walled recess 124
can comprise
a flat bottom, round perimeter cavity as shown in FIGURE 5 or may comprise
other suitable
shapes and configurations based upon the desired final appearance of baked
roll 100. As
depicted in FIGURE S, first edible fat 122 comprises an oil or fat, either
solid or liquid, including
those previously described. First edible fat 122 includes flavorant 114, shown
in FIGURE 5 as
garlic. First edible fat 122 can comprise a solid fat, a liquid oil or
combinations thereof. First
edible fat 122 can further include an emulsified fat wherein flavorant 114 is
solubilized in a
small amount of water.
The process depicted in Fig. 4 can further comprise a dough placement process
128
wherein a portioned amount of dough 130 is placed into walled recess 124 as
shown in FIGURE
6. Dough 130 comprises suitable baking dough of the type and compositions
previously
described. Portioned amount of dough 130 preferably weighs from about 0.5
ounces to about 2.0
ounces. When the weights of the first edible fat 122 and the dough 130 are
combined, the first
edible fat 122 comprises from about 5% to about 20% by weight of the
combination.
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The process depicted in Fig. 4 can comprise an optional forming process 132
wherein
dough 130 is formed within walled recess 124 to form a raw dough intermediate
134 as shown in
FIGURE 7. Forming process 132 can utilize a roll forming apparatus, for
example as disclosed
in U.S. Provisional Patent Application No. 60/549,044, which is hereby
incorporated by
reference to the extent not inconsistent with the present disclosure. Forming
process 132 results
in raw dough intermediate 134 beginning to conform to the shape of walled
recess 124. Forming
process 132 causes the first edible fat 122 to spread out between the raw
dough intermediate 134
and the walled recess 124. During forming of raw dough intermediate 134,
sections 112a, 112b,
112c can be formed into a top surface of raw dough intermediate 134.
The process depicted in Fig. 4 can further comprise an optional ingredient
placement
process 136 wherein an ingredient such as a second edible fat 138 or flavorant
114 can be
applied on the top surface of raw dough intermediate 134 as shown in FIGURE 8.
Second edible
cooking fat 138 can be selected from the same types of edible fats from which
first edible fat 122
is selected. In some embodiments, first edible fat 122 and second edible fat
138 can comprise
the same edible fat. In ingredient placement process 136, second edible
cooking fat 138 can be
used as a carrier for applying flavorants 114 onto the top surface of raw
dough intermediate 134.
Alternatively, flavorant 114 can be separately added directly to the top
surface of raw dough
intermediate 134. Flavorants 114 can be the same or different for fat
placement process 120 and
ingredient placement process 136. Second edible cooking fat 138 and any
flavorants 114 can be
applied to the top surface by suitable application methods including, for
example, spraying,
shaking, spreading or the like. If optional fat placement process 120 has been
omitted, ingredient
placement process 136 can comprise a top application of all of the fat, herein
second edible
cooking fat 138, such that second edible cooking fat 138 comprises from about
5% to about 20%
by weight of the combination of the dough 130 and second edible cooking fat
138.
Next, the process of Fig. 4 can include a proofing process 140 wherein raw
dough
intermediate 134 is allowed to proof within walled recess 124 such that a
proofed dough
intermediate 142 expands to fill walled recess 124 as shown in FIGURE 9. In
some
embodiments, proofed dough intermediate 142 expands such that the top surface
104 expands
outside and above the top of walled recess 124.
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The process of Fig. 4 can further comprise a par-baking process 144 wherein
proofed
dough intermediate 142 is partially baked to form a par-baked dough
intermediate 146 as shown
in FIGURE 10. Par-baked dough intermediate 146 is not fully baked and requires
an additional
thermal processing step prior to consumption by a consumer. Par-baked dough
intermediate 142
has a crisp, fried-like texture resulting from the bottom surface being in
contact with first edible
fat 122 during par-baking process 144. If second edible fat 138 was previously
applied to the top
surface as optionally described in ingredient placement process 136, the top
surface of par-baked
dough intermediate 146 would also comprise a crisp, fried-like texture on the
crust 103. In
addition, the crust 103 of par-baked dough intermediate 146 includes any
flavorants 114 carried
by either first edible fat 122 or second edible fat 138 or separately applied.
The process of Fig. 4 can further comprise an optional packaging process 148
wherein
par-baked dough intermediate 146 can be packaged for storage and
transportation to a point of
consumption. Packaging process 148 can include operations such as
refrigeration and freezing.
The point of consumption can include commercial locations such as bakeries,
restaurants or
cafeterias or may comprise residential locations. Packaging process 148 can be
used to create a
baking kit, for example, a kit comprising baking pan 126 and par-baked dough
intermediate 146.
The process of Fig. 4 can further comprise a final baking process 150 wherein
par-baked
dough intermediate 146 is subjected to a second thermal or baking operation
such that baked roll
100 is fully baked and ready for consumption. Baked roll 100 comprises a fried-
like texture on
at least bottom surface 106 and can further comprise a fried-like texture on
top surface 104.
Baked roll 100 further includes any flavorants 114 carried by first edible fat
122 and/or second
edible fat 138. While crust 103 has the crisp, fried-like texture, an interior
portion of baked roll
100 has a generally soft crumb interior as first edible fat 122 and/or second
edible fat 138 remain
generally on the crust 103 of baked roll 100. Prior to consumption, baked roll
100 can be hand-
separated into individual sections 112a, 112b, 112c.
While the invention has been described in connection with what is presently
considered
to be the most practical and preferred embodiment, it will be apparent to
those of ordinary skill
in the art that the invention is not to be limited to the disclosed
embodiment, that many
modifications and equivalent arrangements may be made thereof within the scope
of the
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invention, which scope is to be accorded the broadest interpretation of the
appended claims so as
to encompass all equivalent structures and products.
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