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Popping corn: Difference between revisions
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Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other [[grains]], the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type. | Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other [[grains]], the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type. | ||
As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull. Under these conditions, the starch inside the kernel | As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull. Under these conditions, the starch inside the kernel gelatinises, softening and becoming pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa) and a temperature of 180°C. The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff. | ||
'''We have a list of [[:Category:Popcorn recipes|flavoured popcorns here]] that all use the [[plain popcorn recipe]] as a base'''. | '''We have a list of [[:Category:Popcorn recipes|flavoured popcorns here]] that all use the [[plain popcorn recipe]] as a base'''. | ||
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[[Category:Nuts grains and seeds]] | [[Category:Nuts grains and seeds]] | ||
[[Category:Store cupboard items]] | [[Category:Store cupboard items]] | ||