How do they make popcorn?!
Plz dont say "they pop the kernals"Www@FoodAQ@Com
Answers:
Popcorn or popping corn is a type of corn, which explodes from the kernel and puffs up when heated!. Corn popping was originally discovered by Native Americans, but became popular as a snack food during the United States Great Depression!.
Corn is able to pop because, unlike other grains, its kernels have a hard moistureproof hull and a dense starchy filling!. This allows pressure to build inside the kernel until an explosive "pop" results!. Some strains of corn are now cultivated specifically as popping corns!.
There are many techniques for popping corn!. Commercial large-scale popping machines were invented by Charles Creators in the late 19th Century!. Many types of small-scale home methods for popping corn also exist, with the most popular being prepackaged microwavable popcorn!.
Each kernel of popcorn contains a certain amount of moisture and oil!. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type!.[6]
As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull!. Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable!. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa)[6] and a temperature of 180 °C (356 °F)!. The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam!. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff!.[Www@FoodAQ@Com
Corn is able to pop because, unlike other grains, its kernels have a hard moistureproof hull and a dense starchy filling!. This allows pressure to build inside the kernel until an explosive "pop" results!. Some strains of corn are now cultivated specifically as popping corns!.
There are many techniques for popping corn!. Commercial large-scale popping machines were invented by Charles Creators in the late 19th Century!. Many types of small-scale home methods for popping corn also exist, with the most popular being prepackaged microwavable popcorn!.
Each kernel of popcorn contains a certain amount of moisture and oil!. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type!.[6]
As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull!. Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable!. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa)[6] and a temperature of 180 °C (356 °F)!. The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam!. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff!.[Www@FoodAQ@Com
In addition to what cmlchica said (she is spot-on, btw - and you should pick her for best answer) I just wanted to mention that popcorn is not the same as the sweetcorn we eat off the cob!.
Sweetcorn and popcorn are two different varieties of corn!. Regular sweet corn will not pop because it's hull is not thick enough to keep it together while heating - and starch would not be a fluffy if you could get it to pop!.
Popcorn on the other hand - would not be good to eat when fresh, it would not be as sweet and the hull would be hard to chew!.Www@FoodAQ@Com
Sweetcorn and popcorn are two different varieties of corn!. Regular sweet corn will not pop because it's hull is not thick enough to keep it together while heating - and starch would not be a fluffy if you could get it to pop!.
Popcorn on the other hand - would not be good to eat when fresh, it would not be as sweet and the hull would be hard to chew!.Www@FoodAQ@Com
http://www!.kidzworld!.com/article/547-go-!.!.!.
eating some rght now!.lolWww@FoodAQ@Com
eating some rght now!.lolWww@FoodAQ@Com