| 摘要 |
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. The pita bread which results from this baking process is easily torn at the perforation or score line. Since the perforations cause the baking-caused rupture to be located at the tear line, the pocket formed by the pita bread when it is torn and opened by the user will not include a baking-caused rupture.
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