What You Need to Know
Cooking at 180–200 °C gelatinizes the starch in precooked masa harina, forming a cohesive matrix. The Maillard reaction between corn zein protein and reducing sugars begins around 140 °C, producing melanoidins that give the arepa its characteristic brown color and savory flavor. Proper temperature and timing yield a crisp exterior and tender interior; deviations lead to brittleness or density, reflecting the delicate balance of starch gelatinization and protein‑sugar reactions.
The Science
Primary Reaction
Maillard reaction between corn zein protein and reducing sugars