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Transcript of popcorn
So why does popcorn pop? There are three main elements of popcorn that have to come together to produce popcorn kernels that are good for popping. Those three elements are: the percentage of water content; hard, undamaged, water impermeable shell; and a starchy center.
When the kernels are heated up, the water inside begins to steam. Assuming the water impermeable shell doesn’t have any cracks in it to let the steam escape, this creates a simple little steam/pressure cooker. The starch inside the kernel then turns into a kind of gel-like substance as a result of this. Eventually, the pressure of the steam gets so great that the hard shell pops.
Why does Popcorn Pop?
Mushroom popcorn is less fragile. It is used for caramel corn.
Butterfly popcorn is fragile because
its wings can break off.
A popcorn kernel is mostly made up of starch and surrounded by a strong hull or shell
Popcorn goes pop because as you heat it up the moisture inside also gets hot and would like to turn into steam. However the hard outer coat of the kernel can support up to 10 atmospheres of pressure, stopping the water expanding into steam. The water keeps heating up above 100°C, building up more and more pressure.
There is a difference between popping corn
and regular corn.
Regular corn does not pop
Popping Corn is dryed up
They dry the Corn
It gets put it in a
bag at the factory.
Who likes popcorn?
THEN YOU EAT IT
Why I chose
Popcorn comes in many
different flavours and colours