What Is Inside Popcorn That Makes it Pop?
Perhaps you have wondered what makes popcorn pop. As it turns out, it is simple physics, but popcorn itself is a special type of corn, too, first enjoyed by Native Americans. Does this Spark an idea?
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Special Type of Corn Needed
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According to the U.S. Popcorn Board, of the four most common types of corn, popcorn is the only variety that will pop. Therefore, the first step in getting popcorn is to plant popcorn. The United States leads the world in production, especially in the states of Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska and Ohio.
Moisture Content and Hull Are Important
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Popcorn kernels have a starchy, somewhat moist center surrounded by a hard shell known as the hull. Popcorn must have a moisture content of 13.0 to 14.5 percent to properly pop. When heated, the moist starch turns into a gelatinous goop above 212 degrees F. The pressure of the vaporized water and hot goopy starch increases, and at a temperature of about 350 degrees and a pressure of 135 psi, the hull suddenly bursts, forming popped corn, now 40 to 50 times greater in size. Popcorn has just the right strength and hull thickness to burst open at the best time.
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Cooking Tips
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Popcorn must be properly stored in a sealed container, or its moisture content may change and make popping less likely. Also, as long as the interiors of the kernels are heated, the method of cooking doesn't matter, so hot oil and hot air poppers or microwave bags all work well. If you enjoy popcorn you may be eating some of the 16 billion quarts Americans eat every year.
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References
- Photo Credit popcorn image by Ewe Degiampietro from Fotolia.com
