Does All Corn Pop?

 

There are four common types of corn: sweet, dent, flint and pop. Only one of those four types actually pops open – can you guess which one? You got it, popcorn!

 

 

What Components Make Popcorn Pop?

 

Popcorn, or Zea Mays Everta, as it’s scientifically known, is a whole grain that is made up of three components: the germ, the endosperm and the pericarp (aka hull).

 

The hull is a key component in popcorn. The hull in popcorn differs from the other three types, in that it has just the right amount of thickness to allow the kernel to burst open.

 

Each kernel of popcorn also has a small drop of water stored inside a circle of soft starch. In order to pop, popcorn needs about 13.5 - 14% moisture.

 

How Does All This Turn The Kernel Into the Popcornopolis Snacks We Love?

 

As the kernel heats up, the drop of water starts to expand (think pressure cooker) and once the temperature hits between 400 and 460° F, the perfect popping temperature, that little drop of water bursts, forcing the hull open. The soft starch that was holding the water becomes inflated and spills out creating the shapes we all know and love – popcorn![1]   

 

Then the best part…. making those fun shapes in to some of our favorites here at Popcornopolis:  Cheddar Cheese, Lemon Heaven, Caramel Corn, Peanut Butter Cup, Nearly Naked, Cupcake…sorry got lost in our sweet and savory thoughts!

 

And there you have it, that’s how all our batches start out!



[1] (http://www.popcorn.org/ForTeachers/TeachingGuide/WhatMakesPopcornPop/tabid/88/Default.aspx)