Why does popcorn pop article

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.

First of all, the water content. The corn should contain enough moisture to reach those high pressures upon heating. However, it should not contain so much water as to soften the outer hull, which would limit the pressure it can withstand.

It is important for the corn full to remain strong and relatively dry, to withstand those high pressures. Simultaneously, you need temperatures well above the boiling point of water to actually pop the corn. As you can imagine, the strength of the outer hull of the corn kernel is very important. The hull should be strong enough to hold onto these high pressures, however, it should not be so strong that it never breaks.

Scientists found that a hull in which the molecules are structured orderly will give a better pop to the corn. As such, the type of starch is essential.

Scientists describe these starches as being either hard or soft. However, it should then also be hard enough to hold onto its shape. Somehow it sounds obvious that popcorn pops. However, those loud pops have puzzled researchers for a long time. How can such a small corn kernel make these pretty loud noises?

By recording both the sounds and slow motion images of popping corn, researchers were able to identify which step makes this popping sound. You might have expected the breakage of the hull to cause the popping sound, but that is not it. The origin of sound is, and this might surprise, actually very similar to that of a champagne bottle being unpopped!

You might be wondering how you can optimize the size and shape of your popcorn. The process you use has a negligible effect on the final popcorn size and shape. For instance, a stronger hull makes a larger popcorn. Also, smaller kernels expand relatively more than larger ones do.

Like Diana Prince turning into Wonder Woman, a handful of popcorn seeds can, in a flash, burst out of their shells and become something far greater than before.

Accompanied by the sound of a mini-explosion as they make their transformation, the kernels expand up to 50 times their size, making them fluffy and chewable, with nutritional benefits, like fiber and antioxidants,that make them a superhero of snacks. But just how do those tooth-cracking kernels transform into a fluffy movie snack? A popcorn kernel has three key components: The tough outer shell known as the pericarp, a middle layer known as the endosperm, and the innermost portion known as the germ or seed embryo.

Packed inside each popcorn hull is water and starch. When popcorn kernels heat, the water turns into steam. This vapor creates pressure inside the seed. As the pressure builds, the starch starts to soften. 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, hot and ready to eat.

Salt, butter, and cream and sugar are optional. An official website of the United States government. Here's how you know. How does popcorn pop?