Abstract:
A roll-style dough product presenting the taste and textural experience of traditional Texas Toast but in a convenient and appealing roll-type format. The roll-style dough product provides a consumer food product having a crust with a crisp, “fried-like” texture and a flavor component. 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 be provided as a raw dough product, a frozen dough product or a refrigerated dough product. The roll-style dough product can be presented in a sectioned or pull-apart configuration. The invention further relates to a process for preparing a roll-style dough product having the textural and taste characteristics associated with Texas Toast. The invention further relates to a refrigerator-to-oven baking kit for preparing roll-style dough products having the textural and taste characteristics of Texas Toast.

Description:
FIELD OF THE INVENTION  
       [0001]     This invention relates generally to a roll-style dough product. In particular, the invention relates to a roll that when baked, develops a crisp, “fried-like” exterior texture.  
       BACKGROUND OF THE INVENTION  
       [0002]     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.  
         [0003]     As mentioned above, Texas Toast is one popular example of a flavored specialized bread 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.  
         [0004]     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  
       [0005]     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.  
         [0006]     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.  
         [0007]     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.  
         [0008]     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.  
         [0009]     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  
       [0010]     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:  
         [0011]      FIG. 1  is a perspective view of a baked roll according to an embodiment of the invention;  
         [0012]      FIG. 2  is a top view of the baked roll of  FIG. 1 ;  
         [0013]      FIG. 3  is a bottom view of the baked roll of  FIG. 1 ;  
         [0014]      FIG. 4  is an exemplary process flow diagram for making the baked roll of  FIG. 1 ;  
         [0015]      FIG. 5  is a top view of a baking pan with an edible cooking fat in a walled recess;  
         [0016]      FIG. 6  is a top cut-away view of the baking pan of  FIG. 5  with a portioned amount of dough in each walled recess;  
         [0017]      FIG. 7  is a top perspective, cut-away view of the baking pan of  FIG. 6  with a stamped dough intermediate in each walled recess;  
         [0018]      FIG. 8  is a top cut-away view of the baking pan of  FIG. 7  with a second edible cooking fat on a top surface of each stamped dough intermediate;  
         [0019]      FIG. 9  is a top cut-away view of the baking pan of  FIG. 8  with a plurality of proofed dough intermediates; and  
         [0020]      FIG. 10  is a top cut-away view of the baking pan of  FIG. 9  with a plurality of par-baked dough intermediates. 
     
    
       [0021]     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  
       [0022]     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.  
         [0023]     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.  
         [0024]     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.  
         [0025]     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.  
         [0026]     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.  
         [0027]     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.  
         [0028]     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.  
         [0029]     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.  
         [0030]     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.  
         [0031]     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 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.  
         [0032]     Bread flours are primarily milled from hard red winter or spring wheat. Generally these flours have a protein content of about 11.0-12.5%. Certain baked products may require stronger bread flours with about 1-2% higher protein content.  
         [0033]     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.  
         [0034]     A dough composition of the invention can be caused to expand (leaven) by any leavening 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.  
         [0035]     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.  
         [0036]     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 (NaHCO 3 ), potassium bicarbonate (KHCO 3 ), ammonium bicarbonate (NH 4 HCO 3 ), etc. A basic chemical leavening agent may also be encapsulated, if desired.  
         [0037]     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 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.  
         [0038]     Yeast is also utilized for leavening baked goods, and is often preferred because of the desirable flavor it imparts to the dough. Bakers&#39; 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.  
         [0039]     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.  
         [0040]     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.  
         [0041]     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.  
         [0042]     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.  
         [0043]     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.  
         [0044]     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.  
         [0045]     Another example of a dough-developing additive is PROTASE™. PROTASE™ is a proprietary product containing enzymes and other dough conditioners. PROTASE™ is generally used to reduce mixing time and improve machinability. PROTASE 2X™, a double strength version, which can be commercially obtained from J. R. Short Milling Co. (Chicago, Ill.).  
         [0046]     Dough conditioners are also examples of dough additives. One example of a dough conditioner is NUBAKE™, commercially available from RIBUS (St. Louis, Mo.). Another example of a dough conditioner is L-cysteine, commercially available from B.F. Goodrich (Cincinnati, Ohio).  
         [0047]     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.  
         [0048]     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.  
         [0049]     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.  
         [0050]     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.  
         [0051]     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.  
         [0052]     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.  
         [0053]     Depicted in  FIGS. 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  112   a,    112   b,    112   c.  Sections  112   a,    112   b,    112   c  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  112   a,    112   b,    112   c.  Once separated, sections  112   a,    112   b,    112   c  can be individually consumed or dipped into foods such as 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.  
         [0054]     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.  
         [0055]     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.  
         [0056]     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&#39;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 .  
         [0057]     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, 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.  
         [0058]     Illustrated in  FIG. 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  FIG. 5 . Walled recess  124  can comprise a flat bottom, round perimeter cavity as shown in  FIG. 5  or may comprise other suitable shapes and configurations based upon the desired final appearance of baked roll  100 . As depicted in  FIG. 5 , 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  FIG. 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.  
         [0059]     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  FIG. 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.  
         [0060]     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  FIG. 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  112   a,    112   b,    112   c  can be formed into a top surface of raw dough intermediate  134 .  
         [0061]     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  FIG. 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 .  
         [0062]     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  FIG. 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 .  
         [0063]     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  FIG. 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.  
         [0064]     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 .  
         [0065]     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  112   a,    112   b,    112   c.    
         [0066]     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 invention, which scope is to be accorded the broadest interpretation of the appended claims so as to encompass all equivalent structures and products.