Method of preparing perforated pita bread

Details Method of preparing perforated pita bread Method of preparing perforated pita bread

1983-04-25

1986-07-01

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426138, A21D 802

Patent

active

045979790

ABSTRACT:
After pita dough has been rolled and prior to baking of the dough to form pita bread, the flat pancake-like dough form is weakened along a perforation or score line on at least one side of the dough form. In the baking process the dough form seals and inflates to form the central void characteristic of pita bread. The perforation or score line forms a weakened section in the inflated skin of the baking dough so that the rupture of the pita skin during the baking process occurs preferentially at the perforation or score line.

REFERENCES:
patent: 1319899 (1919-10-01), Rafert
patent: 2072793 (1937-03-01), Brennan
patent: 3444826 (1969-05-01), Seeder et al.
patent: 4202911 (1980-05-01), Papantonious et al.
patent: 4264635 (1981-04-01), Wilde
Banai "What's Cooking in Israel?" Crovell Co., N.Y. 1973, p. 120.

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