Is popcorn a special type of corn

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Is popcorn a special type of corn

variety of corn kernels that expands and inflates when heated for other oi, see popcorn (disambigua.) popcorn corn corn corn jumped scientific classification kingdom: plantae (unclassified): angiosperms (unclassified): monocots (unclassified): commelinids order: poales family: poaceae genus: zea species: z. mays subspecies: z. m. everta trinomy name zea mays everta popcorn (popped corn, popcorn or popcorn) is a variety of corn kernels that expands and inflates when heated; the same names are also used to refer to food products produced by expansion. the strong hull of a popcorn kernel contains the endosperm of hard shell and seed starchy with humidity of 14-20%, which turns into steam while the kernel is heated. the pressure from the steam continues to build until the hull breaks, allowing the kernel to expand strongly, from 20 to 50 times its original size, and then cool. [1] some corn strains (taxonomized as zea mays) are grown specifically as corn popping. the zea mays everta variety, a special type of corn flint, is the most common of these. popcorn is one of the six main types of corn, which includes corn dent, corn flint, corn maize, flour corn and sweet corn. [2] The story of corn was tamed about 10,000 years ago in what is now the mexicon. [3] archaeologists have found that people have known about popcorn for thousands of years. Peru's fossil evidence suggests that maize has been surmounted since 4700 BC[4][5] through the 18th century, kernel popping has been reached by hand on stoves. kernels were sold on the east coast of the United States under names such as pearls or nonpareil. the term popped corn appeared for the first time in 1848 dictionary of Americansmi of John russell bartlett. [6][7] popcorn is a cracker jack ingredient and, in the early years of the product, it has been popped up[6] an early popcorn machine in a street cart, invented in 1880 by chicago charles cretors. the accessibility of popcorn quickly increased in 1890 with charles cretors' cretors'of the creator of popcorn. Cretors, a owner of a Chicago candy store, had created a series of steam powered machines to roast nuts and applied technology to corn kernels. At the end of the century, Cretors had created and distributed road wagons with steam-powered popcorn creators. [8] During the Great Depression, the popcorn was cheap enough at 5-10 cents a bag and became popular. Thus, while other companies failed, the popcorn business flourished and became a source of income for many farmers in the struggle, including the Redenbacher family, the namesake of the famous popcorn brand. During World War II, sugar rations decreased the production of candies, and Americans compensated by eating three times more popcorn as they had before. [9] The snack was popular in theaters, much for the initial disappointment of many of the theater owners, who thought they distracted from the movies. Their minds eventually changed, however, and in 1938 a Midwestern theater owner named Glen W. Dickinson Sr. installed popcorn machines in the lobby of his Dickinson theatres. Popcorn was making more profit than theater tickets, and at the suggestion of his production consultant, R. Ray Aden, Dickinson bought popcorn and could keep the ticket prices down. The company was a financial success, and the tendency to serve popcorn soon spread. [6] In 1970, Orville Redenbacher's popcorn brand was launched. In 1981, General Mills received the first patent for a microwave popcorn bag; popcorn consumption has seen a strong increase, of tens of thousands of pounds, in the following years. [8][clarification required] At least six locations (all in Midwestern United States) claim to be the "popcorn capital of the world": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup,according to the oda, the corn used for the production of popcorn is specifically planted for this purpose; most is cultivated in nebraska and Indian, with the increase of the surface inAs a result of an elementary school project, popcorn became the official food of Illinois state snack. [12] Popping mechanism Each popcorn kernel 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 type. [13] Since oil and water inside the kernel are heated, they transform moisture into the kernel into pressurized steam. Under these conditions, starch within the kernel jelly, softens and becomes pliable. The internal pressure of the trapped steam continues to increase to the breaking point of the hull: a pressure of about 135 psi (930 kPa)[13] and a temperature of 356 ?F (180 ?C.) The hull quickly breaks and explodes, causing a sudden drop in the pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm in arious foam. While the foam cools quickly, starch and protein polymers are inserted into the family crispy puff. [13] Special varieties are cultivated to give a better popping yield. Although the kernels of some other pop types, the strain cultivated for popcorn is Zea mays everta, which is a special type of corn flint. Cooking Methods A popcorn in-home hot-air Popcorn maker can be cooked with butter or oil. Although small quantities can be strung into a kettle or a cooking pot in a house kitchen, the commercial sale of newly popped popcorn employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885. The Cretors successfully introduced his invention to Columbian Exposition in 1893. At this same world fair, F. W. Rueckheim introduced a flavoured molasse "Candied Popcorn," the first cornhis brother, Louis Ruekheim, slightly altered the recipe and introduced as Cracker Jack popcorn inThe invention of the Cretors introduced the first patented steam jet machine that has put corn in the oil. Previously, sellers jumped corn holding a wire basket over an open flame. At best, the result was a warm, dry and unevenly cooked snack. The machine of the Cretore has threaded the corn into a mixture of a third clarified butter, two third lard and salt. This mixture can withstand the temperature of 450 ?F (232 ?C) needed for popcorn and produces little smoke. A fire under a boiler created steam that drove a small motor; that motor guided the gears, the shaft and the agitator that mixed the corn and fed a small automatized clown figure similar to puppet, "Toasty Roasty Man", an attractive fun intended to attract business. A wire connected to the top of the cooking pan allowed the operator to unplug the drive mechanism, lift the cover and throw the maize into the storage basket below. The discharge from the steam engine was redirected to a blank pot under the corn container and kept fresh popped wheat evenly hot. The excessive steam was also used to operate a small, shrill whistle to attract attention. [15] A different method of popcorn-making involves the "chipcorn son", a large cast iron canister which is sealed with a heavy cover and slowly turned over a fire in a rotisserie way. [citation required] Expansion and yield Popping results are sensitive to the rate at which the kernels are heated. If heated too quickly, steam in the outer layers of the kernel can reach high pressure and break the hull before the starch in the kernel center can completely gelatinize, leading to partially popped kernel with hard centers. Heating too slowly leads to kernel completelythe tip of the kernel, where it is attached to the cob, is not completely moisture resistant, and when heated slowly, the steam can escape from the tip fast enough to maintain the pressure to rise sufficiently to break the hull and cause the popcorn manufacturers and sellers consider two main factorsevaluate the quality of popcorn: what percentage of the pop kernels, and how much each popped kernel expands. Expansion is an important factor for both the consumer and the supplier. For the consumer, the larger pieces of popcorn tend to be softer and are associated with a higher quality. For grower, distributor and seller, expansion is closely related to profit: sellers like theaters buy popcorn in weight and sell it by volume. For these reasons, the high expansion popcorn fetches a higher profit for unitary weight. [citation required] The popcorn popcorn will appear when freshly harvested, but not well; its high moisture content leads to poor expansion and bits of moving popcorn. The kernels with a high moisture content are also susceptible to molds when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level to which it expands more. This differs in variety and conditions, but is generally in the range of 14-15% moisture per weight. If the kernels are overwritten, the rate of expansion will suffer and the percentage of the kernel that pop will decrease. The old popcorn tends to dry, lowering the yield. [citation required] When the popcorn has finished popping up, sometimes unmapped kernels remain. Known in the popcorn industry as "old maids",[17] these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydration before popping usually results in deletion of un mapped kernels. [citation required] Popcorn varieties are widely classified by the shape of kernels, kernel color, or corn popped form. While kernels can come in a variety of colors, corn popped is always out-yellow or white as it is just the hull (or pericarp) that is colored. The popcorn like "Rice"a long kernel indicated at both ends; "perrl" kernels are rounded up. The production of commercial popcorn has moved mainly to types of pearls. [18] Historically, pearl popcorns wereyellow popcorn and rice usually white. Today both forms are available in both colors, as well as others including black, red, mauve, violet and variegated. Mauve and purple popcorn usually have smaller and harmful kernels. Commercial production is dominated by white and yellow. [19] The popcorn in the form of "Mushroom", on the left, is less fragile and less tender than "butterfly", on the right. In the popcorn industry, a maize popped kernel is known as "flake". Two forms of flakes are commercially important. "Butterfly" (or "snowflake")[20] the bows are irregularly shaped and have a protruding series of "wings". The "Mushroom" flakes are largely shaped like a ball, with few wings. Butterfly flakes are considered to have a better mouth, with greater tenderness and less obvious hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packed popcorn or for pastry, such as caramel corn.[19] The nails of a single cob of popcorn can form bows of butterfly and mushrooms; Hybrids that produce 100% butterfly scales or 100% fungus flakes exist, the latter developed only as recently 1998. [19] The growth conditions and the popping environment can also affect the butterfly-to-living relationship. When referring to multiple popcorn pieces collectively, it is acceptable to use the term "popcorn". When referring to a singular piece of popcorn, the term accepted is "kernel". The consumer popcorn grew up in Mozambique and sold on the Popcorn cinema market in a bucket in the United States Gangnaengi, Korean popcorn Popcorn is a popular snack food in sports events and cinemas, where it was served since the 1930s. [21] The cinemas came into focus because of their high markup on the popcorn; Stuart Hanson, film historian at De Montfort University in Leicester, once said, "One of the great jokes in the industry is thatpopcorn is second only to cocaine or heroin in terms of profit. "[22] Traditions Traditionsregarding whether popcorn is consumed as a plentiful snack food with salt (predominating in the United States) or as a sweet snack food with caramelized sugar (predominating in Germany). The smell of popcorn has an unusually attractive quality for humans. This is largely because it contains high levels of chemicals 6-acetyl-2,3,4,5-tetrahydrateyridine and 2-acetyl-1-pirroline, very powerful aromatic compounds that are also used by foods and other industries both to make products that smell like popcorn, bread, or other foods containing compound in nature, or for other purposes. [citation required] Popcorn as breakfast cereal was consumed by Americans in the 1800s and generally consisted of popcorn with milk and sweetener. [23] The popcorn balls (spoken wood stuck together with a sugary "glue") were hugely popular around the end of the 20th century, but their popularity has since vanished. Popcorn balls are still served in some places as a traditional Halloween pleasure. Cracker Jack is a popular candy, commercially produced that consists of peanuts mixed with popcorn covered with caramel. Corn bean is a variation of the normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialized shops and county fairs, the corn kettle has become recently popular, especially in the microwave popcorn market. The creator of popcorn is a relatively new household appliances, and its popularity is increasing because it offers the opportunity to add flavors of your consumer choice and choose healthy popcorn styles. [citation required] The jumped sorghum is popular as a snack in India. Jumped sorghum is similar to popcorn, but puffs are smaller. [24] Recipes for microwave sorghum popping, in a pot, etc., are readily available online.[25][24]nutritional Popcorn, air-popped (not climbed)Nutritional value for 100 g (3,5 oz)Energia1,598 kJ (382 kcal) Carbohydrati78 g Food fiber15 g Fat4 g Protein12 g VitaminsQuantity VitaminsQuantity(B1)17% 0.2 mgRiboflavina (B2)25% 0.3 mgNiacin (B3)13% 1.94 mg Totenic acid (B5)8% 0.42 mgVitamin B618% 0.24 mg MineralsQuantity %DVCalcium1% 10 mgCopper20% 0.4 mgIron21% 2.7 mgMagnesium37% 131 mgManganese45% Source: USDA Food Air powder popcorn (without salt or other additives) is 4% of water, 78% of carbohydrates (including 15% food fiber), 12% protein and 4% fat (table). In a reference quantity of 100 grams, the popcorn provides 382 calories and is a rich source (20% or more of the daily value, DV) of riboflavin (25% DV) and several dietary minerals, in particular manganese, phosphorus and zinc (36-45% DV). B vitamins and other minerals are in appreciable quantities (tablet). Saturated fat cinemas commonly use coconut oil to pop corn, and then top it with butter or margarine, potentially providing the saturated fat equivalent to "more fat than a bacon and eggs breakfast, a Big Mac and chips, and a combined steak dinner". [26] The phytoche sifting grains can be imposed to form popcorn. All sorgins contain phenolic acids, and most contain flavonoids. [27] The sighs are one of the highest food sources of flavonoid, proanthocyanidin.[28] The risks to Popcorn health are included in the list of foods that the American Academy of Pediatrics recommends not to serve children under four, due to the risk of suffocation. [29] Microwave popcorn is a special case, as it is designed to be cooked together with its various flavored agents. One of these artificial chain flavourings, diacetil, has been implicated in causing respiratory diseases inof microwave popcorn factory, also known as "popcorn lung". Main producers in inThe United States has stopped using this chemical, including Orville Redenbacher's, Act II, Pop Secret and Jolly Time.[30][31] Other uses Popcorn, threaded on a string, is used as decoration of wall or Christmas trees in some parts of North America,[32][33] as well as on the Balkan Peninsula. [34] Some navigation companies have experienced the use of popcorn as a biodegradable replacement for expanded polystyrene packaging material. However, popcorn has numerous undesirable properties as packing material, including attractiveness for parasites, flammability, and higher cost and higher density of expanded polystyrene. A more elaborate form of expanded corn foam has been developed to overcome some of these limitations, forming starch based on foam peanuts. [35] See also Food Portal List of Dry Foods List of Corn Plates List of Popcorn Popcorn maker Popcorn dressing Pelloncino Wyandot Popcorn Museum References Michelle Higgins (5 May 2017). Like Popcorn Pops. Linda Campbell Franklin, "Corn", in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford University Press, 2013 (pp. 551?558), p. 553. University of Utah HEALTH SCIENZE. URL consulted on 2 January 2016. Stromberg, Joseph, "Ancient Popcorn Unearthed in Peru", Smithsonian, recovered on 1 January 2021 Grobman, A.; Bonavia, D.; Dillehay, T. D.; Piperno, D. R.; Iriarte, J.; Holst, I. (2012). "The pre-Cerceran corn of Paredones and Huaca Prieta, Peru". Acts of the National Academy of Sciences. ISSN 0027-8424. PMC 3277113. PMID 22307642. . 29 October 2013. Retrieved 21 January 2016. ^ " Dictionary of Americanisms", by John Russell Bartlett (1848) . Retrieved 21 January 2016.a b "a history of popcorn ? hungry history." . 21 January^ Encyclopedia Popcornica: History of recent popcorn. . Retrieved 4 August 2019. ^ 1981 Popcorn Acreage and Production Up Sharply (PDF) (Report). United States Department of Agriculture. 15 January 1982. Archived from the original (PDF) on 16 January 2013. Retrieved 16 June 2007. Fereira, John. "ESMIS ? View Document Info". Usda.mannlib.cornell.edu. Retrieved 4 August 2019. ^ Office of the Governor: Rod R. Blagojevich -- Governor (4 August 2003). "Governor Signs Official Snack Bill: School Project Becomes Law". Illinois Government News Network. Archived from the original on 29 September 2007. Retrieved 25 August 2007. "Brief History". Frito-Lay. Archived from the original on February 4, 2011. C. Cretors and Company. Wyandot Popcorn Museum. Archived from the original on 26 February 2010. Lusas & Rooney, pp. 388-389. "Popping Tips" ("Saving 'Old Maids'" tab)". The popcorn table. Hallauer, p. 213. Junk Food. Minneapolis: Millbrook, 2006. 11. Printing. "Why do we eat popcorn at movies?" Smithsonian Mag. 3 October 2013. Dodds, Laurence (25 April 2016). "Because a movie trip can cost up to ?100." Telegraph. Retrieved 25 November 2018. Smith, Andrew F. (1999). Popped Culture: The social history of popcorn in America. Univ of South Carolina Press. pp. 57?59. ISBN 1570033005 B "Popped Sorghum". Recipes. Bob's Red Mill. 2021. Recipes. Internal Market of Foods. 2021. Retrieved 17 February 2021. Grimes, William (1 May 1994). "As on some popcorn with your fat." The New York Times. Retrieved 20 January 2010. ^ Dykes L, Rooney LW (2006). "Sorghum and phenolic mile and antioxidants" (PDF). 44 (3): 236?251. doi:10.1016/j.jcs.2006.06.007. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^SV, Macovei I, Bujor A, Trifan A (2020). "Bioactivity of dietary polyphenols: Theof metabolites." 60 (4:) 626?659. doi:10.1080/10408398.2018.1546669. pmid 30614249. s2cid 58651581. "prevent your child from choking". Archived from the original on May 25, 2009. url consulted on 7 January 2007. Geis, sonya. "aromante suspected in disease: calif. considers chemical oato in microwave popcorn". the Washington post, May 7, 2007 "popcorn brands ban diacytel". Foodnavigator-. url consulted on 4 August 2019. "popcorn christmas decors". martha stewart living. December 2007. url consulted on 18 December 2008. How to string popcorn on a christmas tree. . url consulted on 18 December 2008. "pop horns: let's pop". . Archived from the original on 6 April 2014. url consulted on 18 December 2008. Real popcorn as packing material. subscribe newsletter. April 1992. more wikimedia commons information contains media related to popcorn. hallauer, arnel r. (2001.) specialty corns. crc press. isbn 978-0-8493-2377-5. lusas, edmund w.; rooney, lloyd w. (2001.) snack processing. crc press. isbn 978-1-56676-932-7. smith, andrew f. (1999.) popped culture: the social history of popcorn in America. university of south carolina press. isbn 978-1-57003-300-1. url consulted on 19 November 2012. ^

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