Description
Arepas are corn‑masa cakes baked at 180–200 °C for 15–20 min to achieve a golden crust and a moist interior.
Technical
During baking, starch gelatinization occurs between 60–70 °C, transforming retrograded starch into a cohesive matrix that holds the dough shape. Above 140 °C the Maillard reaction between corn amino acids and reducing sugars generates melanoidins, imparting the characteristic golden crust and complex flavor. Baking powder raises the pH and releases CO₂, creating a lighter crumb and reducing the need for higher temperatures.
Science
Primary Reaction
Maillard reaction and starch gelatinization
Sensory Profile
Aroma ()
nuttytoastedcornycaramelizedslightly sweetearthymaltybutteryroastedhoney-like