When a kernel is heated inefficiently i. And reheating could be hazardous. As for the difference between popcorn and ''microwave popcorn,'' the basic difference is that microwave popcorn costs a lot more. The popcorn is identical; the price difference reflects the convenient, no-mess, no-cleanup packaging.
In addition, popping corn in a microwave is tricky, and the prepackaged ''microwave'' dealies work pretty well. You can save money in the long run if you eat popcorn frequently by investing in a special microwave corn popper; on the other hand, Schiffmann reports satisfactory results simply from popping the stuff in a small glass mixing bowl covered loosely by a sheet of plastic wrap. The outer layer of corn is what we call the pericarp, or outer hull.
The germ is what would form the start of a new plant if planted. Both the endosperm and germ contain moisture. Not just any corn is suitable for making into popcorn, only popcorn corn is!
When moisture evaporates, transforms from a liquid into a gas , it expands. The same mass of moisture will take up a lot more volume. It will keep all the moisture in. A popcorn kernel hull is so strong that it can actually hold on to pressures up to 10 bar! This is a lot of pressure! The popcorn pops! Because of the enormous pressure build up the sudden expansion of the gas will puff up the starches within the kernel.
Once the gas has escaped the popcorn cools down quickly. As a result, the starch turns solid again and holds onto its shape. The starch undergoes very rapid cooking and gelatinization. Not every corn will pop.
You need the right variety and store it in the right way to make popcorn. Researchers have investigated the optimal properties of a corn kernel for popping and they found several important factors. The bag that microwave popcorn comes in helps trap the steam and moisture so the corn can pop more quickly. Each bag is lined with flavors so when a kernel pops, it strikes the side of the bag and gets coated. Some microwave popcorn presents a health risk not encountered with regular popcorn because the flavorings are also affected by the microwave and get into the air.
Popcorn that you buy at the store or grow as popcorn for a garden is a special variety of corn. The commonly cultivated strain is Zea mays everta , which is a type of flint corn. Some wild or heritage strains of corn will also pop. The most common types of popcorn have white or yellow pearl-type kernels, although white, yellow, mauve, red, purple, and variegated colors are available in both pearl and rice shapes.
Freshly harvested corn pops, but the resulting popcorn will be chewy and dense. Two other common types of corn are sweet corn and field corn.
If these types of corn are dried so they have the right moisture content, a small number of kernels will pop. However, the corn that pops won't be as fluffy as regular popcorn and will have a different flavor. Attempting to pop field corn using oil is more likely to produce a snack more like Corn Nuts, where the corn kernels expand but don't break apart.
Popcorn is not the only grain that pops! Sorghum, quinoa, millet, and amaranth grain all puff up when heated as the pressure from expanding steam breaks open the seed coat. Actively scan device characteristics for identification. Global consensus needed to develop climate risk disclosures for companies 18 hours ago. Load comments 0. Let us know if there is a problem with our content.
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