Pop Corn

32.0064.00

POP CORN

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Description

 

A popcorn kernel’s strong hull contains the seed’s hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original size, and then cool.[1]

Some strains of corn (taxonomized as Zea mays) are cultivated specifically as popping corns. The Zea mays variety everta, a special kind of flint corn, is the most common of these.

Popcorn is one of six major types of corn, which includes dent cornflint cornpod cornflour corn, and sweet corn.[2]