Whether sweet or salted, for most people, the airy corn kernels are part of a successful visit to the cinema. "Popcorn" is composed of two words. On the one hand from "pop" the English word for popping and from "corn", the American word for corn. For the production of popcorn, however, only certain corn kernels, the pearl or puffed corn are suitable. Normal corn kernels are not suitable because they would carbonize on heating.
Why is popcorn bursting?
The corn kernel is made up of starch, protein and water. Although the grain is dry from the outside, in the grain is still a small amount of water available.
When the grains are heated, the water turns into steam, the water vapor expands, the pressure in the grain increases. At some point, the shell of the grain can no longer withstand the pressure inside. The grain bursts and flies with a loud bang through the area. At the same time, the nutritional tissue of starch and protein expands many times over - the popcorn is ready.
Small excursion into history
Puffed corn is a variant of hard corn and is one of the oldest maize breeds of the Indians. Even the Aztecs, Mayas and Incas knew the versatility of the grains. Popcorn is therefore not an invention of modern times. The grains only reached Europe after the discovery of America - Christopher Columbus brought back the first corncobs from his journey.
Popcorn can be made in different ways. In times when there was no popcorn machine, the corn kernels were heated with oil in the pot or pan and thus made to burst. Nowadays there are various popcorn machines but also popcorn for the microwave.
Popcorn instead of chips
Popcorn is a low calorie snack. It contains much less fat than chips, for example, but is just as delicious. Popcorn is also rich in fiber, contains minerals (such as potassium, magnesium) and vitamins (eg, vitamins B1 and B2).