Patent Application
20140037815
This invention relates to bread products and more particularity to breads which in themselves have a unique taste. Such breads can be enjoyable when they can be used as a carrier for foods such as meats, fish and vegetables while also being enjoyable when eaten with different meals because of the unique taste of the bread. This kind of bread is desirable. The most difficult characteristic to achieve when preparing such a bread is the unique taste. Because of the desire to have the unique taste many breads have become somewhat extravagant mixtures of many different ingredients and/or requires complex processes to make. However rather than this approach to creating a bread having a unique taste one may also create the unique taste by varying the texture of the bread. A bread having a flaky textured surface can provide that unique taste. Accordingly there becomes a need to provide a bread which will have a flaky textured surface thereby creating a unique taste while also allowing the bread to be desirable when used as a carrier for all kinds of foods and/or as an accompaniment to different meals.
Attempts have been made to provide breads which have a unique taste. One such bread is disclosed in U.S. Pat. No. 5,510,126. This patent discloses a method for improving the quality and taste of wheat flour tortillas. In general flour tortilla formulations contain four major ingredients: flour, water salt and shortening/oil. However, other ingredients such as leavening agents, yeast, sugar emulsifiers, preservatives, acidulates and gums are commonly used to further improve the quality and taste. Additionally in this bread, a fermentation flavor is produced by using up to 1% of active dry yeast or up to 3% of regular compressed yeast. This also provides an improvement of the quality and taste of wheat flour tortillas because of the yeast derivative in the tortilla dough.
Another bread is disclosed in U.S. Pat. No. 4,020,184. This patent discloses a pizza ersatz in the form of a bread and a process for making the same. The dough for this bread is prepared using a tomato based formula providing pizza flavor ingredients for homogeneous distribution throughout a soft textured baked bread loaf. A charge of stabilized flavor intensifier is inserted into a preformed incision in the dough surface for limited migration during baking. The baking procedure also includes the introduction of a flowable cheese composition having a viscous consistency for containment within a confined area on the bread surface. This provides for a unique taste and improved quality.
These breads achieve varied and unique taste by utilizing somewhat different processes and/or mixtures of different ingredients. They do not however achieve a unique taste by varying the texture of the bread. Accordingly a bread having a unique texture specifically a flaky textured surface is desirable so that the unique taste which enhances the flavor of the bread is provided.
This invention relates to an improved bread which has a flaky texturized quality. The bread disclosed in this invention is commonly known as Roti. The Roti in accordance with the invention is provided in predetermined weight quantities of a mixture of (1) flour (2) baking powder (3) water and (4) oil.
The process of making the bread of this invention includes mixing predetermined amounts of flour baking soda and water so that a soft elastic dough is formed. Once the dough is formed it is rolled into a round ball and allowed to sit until it rises. The round ball is then flatten into a round disk of a predetermined diameter. The round disk of dough is then rubbed with a predetermined amount of oil. The oiled disk of dough is then cut and rolled into a predetermined cone-cup shaped configuration which is then reconfigured by pushing the dough inward at the uppermost point of the cone. After sitting a second predetermined time the reconfigured cone-cup shaped of dough is then pressed into a second round disk and a second predetermined amount of oil is applied thereto. The second disk of dough is then heated at a predetermined temperature and allowed to bake on each side thereof. Once baking is complete an untexturized Roti is formed. The untexturized Roti while still hot is then placed into a texturizing apparatus. While in the texturizing apparatus the untexturized Roti is put through a predetermined motion which is implemented by manipulating the apparatus in a predetermined manner. This allows the surface of the Roti to develop the desired flaky texture. The Roti is then removed from the texturizing apparatus and placed in a pre-prepared wrapper.
The details of the invention will be described in connection with the accompanying drawing in which:
In accordance with the preferred embodiment of the invention a novel bread having a flaky texture is provided. The bread in accordance with the present invention which is known as Roti contains on a weight basis 38.7% all purpose flour, 0.8% baking powder, 38.7% warm water and 21.8% oil.
A typical process for preparation of the Roti begins with combining on a weight basis 37.7% flour with 0.8% baking soda. Once this is done an aperture is formed in the center of the flour baking soda combination and on a weight basis 38.7% warm water is poured into the aperture. This combination of flour, baking soda and water is then mixed together to form a dough. This dough is then kneaded lightly for five (5) to ten (10) minutes until the dough is soft and elastic.
This elastic dough is then formed into a round elastic ball of dough. The ball of dough is then allowed to sit for five minutes thereby allowing it to rise. During this time the elastic ball of dough may be covered, for example, with a towel or paper towel.
After this is done the round elastic ball of dough is then pressed into a first round disk of about seven to eight inches in diameter. This can be accomplished, for example, with a standard rolling pin. Oil on a weight basis of 10.4% is then lightly rubbed or brushed on the elastic disk of dough. This can be done with a pastry brush or the back of a tablespoon.
The elastic disk of dough is then cut from the center thereof to an outermost edge. Then the disk of dough is rolled around until it is formed into a cone-cup shape. The loose end of the cone-cup shape of dough is then tucked into the bottom thereof so that layers of the dough are not visible. The cone-cup shape of dough is reconfigured by turning it up and pushing it in at the top of the point of the cone. The dough is again covered and allowed to sit for another ten minutes. Next the reconfigured cone-cup shaped of dough is prepared with flour and pressed into a second round disk of dough by rolling it out as it's being turned at 90 degree angles. This allows opposite sides of the dough to be rolled until the dough is round. The dough is prepared with the flour by, for example, spreading 1% by weight of flour on a counter top and then rolling it as described.
The second round disk of dough is then heated at a predetermined temperature so that baking can occur. As each side of the dough is being baked, air bubbles are created. Once this occurs 10.4% by weight of oil is applied thereto as the disk of dough is being turned over on each side thereof. The second disk of dough should continue to bake for one minute while turning constantly. The heat necessary to bake the second disk of dough may be accomplished, for example, with an electric griddle set at medium temperature which has been pre-oiled with a small amount of oil to keep the second disk of dough from sticking to the griddle during the baking process.
As illustrated in
The Roti 22 can then be served, hot or room temperature with your favorite food or can be used as a carrier and filled with any kind of food.
The invention has been shown and described in what is considered to be the most practical and preferred embodiments. However, it should be recognized that changes may be made by those skilled in the art without departing from the spirit and scope of the invention.
