Popcorn: Difference between revisions
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== How popcorn pops == |
== How popcorn pops == |
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As with all [[grains]], each kernel of popcorn contains a certain amount of moisture in its [[starch]]y [[endosperm]]. Unlike most other grains, the outer hull or [[pericarp]] of the popcorn kernel is thick and impervious to moisture. |
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The folklore of some [[Native American]] tribes told of [[spiritual being|spirit]]s who lived inside each kernel of popcorn. The spirits were quiet and content to live on their own -- but grew angry if their [[house]]s were heated. The hotter their homes became, the angrier they'd get -- shaking the kernels until the heat was too much. Finally they would burst out of their homes and into the air as a disgruntled puff of [[steam]] to find another kernel home. |
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As the kernel is heated past the boiling point, this water begins to turn to steam. In kernels of other grains (and in damaged kernels of popcorn), this steam escapes as fast as it appears, but in the tightly sealed popcorn kernel, the steam is held tight by the pericarp and the pressure starts to build. |
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Eventually, the pressure is higher than the pericarp can handle, and there is a small [[explosion]]. |
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As the kernel heats up, the water begins to expand, and pressure builds against the hard starch. Eventually, this hard surface gives way, causing the popcorn to [[explosion|explode]]. |
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The force of the explosion turns the kernel inside out. More importantly, because the moisture is evenly distributed throughout the starchy endosperm, the sudden expansion turns the endosperm into an airy foam, giving popcorn its special texture. |
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The key to this phenomenon is the sudden transition from a high pressure to a low pressure. Other grains can be popped by artificially inducing this transition, heating the kernels in tightly sealed container, and then suddenly releasing the seal. |
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As it [[explodes]], the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out. The steam inside the kernel is released, and the popcorn is popped. |
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==Popcorn facts== |
==Popcorn facts== |
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Revision as of 15:56, 28 February 2005
Popcorn or popping corn is a type of corn which puffs up when it is heated in oil or by dry heat. Some wild types will pop, but the cultivated strain is Zea mays L. subsp. mays (Everta Group), which is a special kind of flint corn. It is a popular snack in the United States and other countries, and is particularly common in movie theaters. It is often served with butter and salt. It is also sometimes flavored with sugar (especially in Europe) or spices. Special varieties of corn are grown to give improved popping yield.
Popcorn balls (popped kernels stuck together with a sugary "glue") are a traditional Halloween treat. Cracker Jack is a popular, commercially produced candy that consists of peanuts mixed in with caramel-covered popcorn. Four popular brands of popcorn in the United States are Orville Redenbacher, Act II (both of which are brands of the ConAgra Foods conglomerate), Pop•Secret and Black Jewell, a premium specialty brand.
How popcorn pops
As with all grains, each kernel of popcorn contains a certain amount of moisture in its starchy endosperm. Unlike most other grains, the outer hull or pericarp of the popcorn kernel is thick and impervious to moisture.
As the kernel is heated past the boiling point, this water begins to turn to steam. In kernels of other grains (and in damaged kernels of popcorn), this steam escapes as fast as it appears, but in the tightly sealed popcorn kernel, the steam is held tight by the pericarp and the pressure starts to build.
Eventually, the pressure is higher than the pericarp can handle, and there is a small explosion. The force of the explosion turns the kernel inside out. More importantly, because the moisture is evenly distributed throughout the starchy endosperm, the sudden expansion turns the endosperm into an airy foam, giving popcorn its special texture.
The key to this phenomenon is the sudden transition from a high pressure to a low pressure. Other grains can be popped by artificially inducing this transition, heating the kernels in tightly sealed container, and then suddenly releasing the seal.
Popcorn facts
- Popcorn has been served in movie theaters since 1912.
- Buttered popcorn sells twice as well as plain popcorn.
- In Sweden it is sometimes served with sugar and vinegar.