Flour composition proteins baking

Compositional differences in the pea seeds influence the quality of the end products. Pea flours have been used for protein enrichment of a number of cereal-based products however, undesirable sensory characteristics may limit their use, in spite of improved functional effects in food systems. The production of volatile compounds during cooking and baking of foods with pea supplementation affects their acceptability. Enzyme systems active in unheated pea flours may contribute to their functional properties, but adversely affect the sensory quality of the food. 

Arepas are prepared by mixing the precooked flour with warm water to yield dough pieces that are molded into 7-10-cm-diameter and 1-cm-thick discs. The discs are steam-cooked or simply baked. With these precooked flours the preparation of Arepas only takes 30 min (Cuevas et al. 1985) instead of the 12 h for the traditional process. Arepas are usually cut in the middle in order to place fillings such as meat stews, cheeses, butter, jellies, and other prepared foods. Deep-fat-fried and stuffed Arepas are known as Hallaquitas or Empanadas. The typical composition of prepared Arepas is 58%-64% moisture, 4% protein, 0.7% fat, 38% carbohydrates, 0.2% fiber, and 1% minerals. 

---