Cereal Chem 61:37 - 41.  |  VIEW ARTICLE
Rheological Behavior of Venezuelan Arepa Dough from Precooked Corn Flour.

M. R. de Padua and H. Padua Maroun. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Arepa, a traditional Venezuelan dish, is usually prepared from precooked corn flour. When mixed with water, the flour results in an adhesive dough. Effects of several variables on the adhesiveness of arepa dough were evaluated. When cooked, this dough becomes elastic. The effect of increased cooking time on the rheological, chemical, and physical properties of the dough was evaluated. Adhesiveness of the dough decreased with increasing rest time and with increased dough water level, and it increased with increased mix time. The relationship between particle size, adhesiveness, water absorption, consistency, and apparent viscosity of the dough was established. Rigidity and hydration capacity increased, and amylograph viscosity at 95 C decreased with increased cooking time. No effect on the susceptibility of the starch to enzyme attack was shown.