A popcorns kernel is a whole grains that is made up of three parts - germ, endosperm and pericarp or outer hull. Each kernel of popcorns contains a tiny droplet of water inside the soft, starchy endosperm. The soft starch is surrounded by kernel's hard outer surface or hull.
When we heat the popcorns kernel, the water turns to steam causing it to expand about 40-50 times its original size, thus building tremendous pressure inside the kernel. The heat also changes the starch inside each kernel into a superhot gelatinous substance. When the hull can no longer contain the pressure it explodes, flipping inside out to allow the steam to escape and expose the gelatinous strachy part which cools immediately to form fluffy, white popcorns. Of course, this transformation of kernel to puff takes pl,ace in the blink of an eye!
Why don't all varieties of corn pop? For a corn to pop it must have the right amount of moisture (about 13.5-14%) and a non-porous hull with the right thickness to trap steam. A porous hull would allow the steam to escape with no significant pressure buildup for the kernel doesn't pop properly.
0 Comments