The 'POP' in Popcorn
- The Edible Science
- May 20, 2021
- 2 min read
Microwaved a tub of popcorn for a movie night yet? With the pandemic in, most of us have been home trying to bond over some fun times with friends and families. Wondered where the pop in the popcorn, one of the favourite snacks in the world, comes from? It is quite fascinating to watch it popping indeed. How many of you have stared at it popping in the kitchen or at the roadside popcorn making machine with the popcorns overflowing down. What is making it jump and change its form? Read on to find the science behind this salty and chewy miracle.
Apart from the popcorn, there exist many different corn varieties. Essentially popcorn is the only one that pops. The structure of the kernel is the main reason behind the popping. The kernel is covered with a hard non-porous structure like other grains known as pericarp. Inside it lies a new seed and water and starch granules.
The water that lies inside the kernel makes the popcorn pop. When it is heated to a high temperature, the water converts to steam. However, the impervious pericarp does not allow the steam to escape, thus building pressure inside the kernel. When the pressure is extremely high, and the temperature reaches around 180 degree C, the kernel bursts open. Lo and behold, the popcorn is turned inside out.
The consistency of the appearance and the yellow-white foamy appearance is due to the starch that was present along with the water. At high temperatures, starch gelatinizes. When the kernel bursts due to extreme pressure, this gelatinized starch expands. Once it cools down, the solid popcorn is formed. So, if your popcorn is not popping, it usually means that the hull is weak enough to let the steam escape. Poor heating may also lead to the failure of popping. When it is heated at a low temperature or in wet heat such as oil or water, it causes uneven heating. This means that it will pop only at one point. As for the popping sound, contrary to the belief that it originates from the breaking of the kernel, it is caused by the escape of vapour from the kernel.
There are many ways to check the popcorn quality. Ideally, producers stick to a moisture content of 14% and pop it at a temperature of 180 0C. Popping yield can be measured by checking the ratio of popped vs unpopped kernels. Another way to assess the quality is checking the popcorn expansion during popping. With such research done over the world, culinary experts continue to work on interesting flavours for it, such as cheddar, garlic, butter and salt, caramel, and many more
Craving popcorn right now? You sure are. Head over to the kitchen to pop a bowl of popcorn to settle in for another movie night again.
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