Popcorn corn is popcorn.

Pop corn is a type of corn used to pop popcorn. The ears and fruits are small, and the seeds are almost entirely made of cutin starch and have a hard texture. The grain color is white, yellow, purple or with red markings. There are two types: wheat grain type and pearl type.

Popping corn originated in the vast areas of the Americas along the Andes foothills in Mexico, Peru, and Chile. Archaeologists believe that before European colonists entered the American continent, popcorn and other corns spread eastward and northward from Mexico.

Type differences

The ears and kernels of popping corn are smaller than ordinary corn, have a compact structure, are hard and transparent, and have greater exploding properties when exposed to high temperatures, even if the kernels are smashed into pieces It will not lose its explosive power when it blocks. This is where popcorn gets its name. The seeds are mostly yellow or white, but also red, blue, brown, or even piebald. However, after expansion, milky white flocs, mushroom-shaped or butterfly-shaped were exposed.

There are two types of commercial coal popcorn: one is prismatic. One is spherical. The prismatic ones are mostly grown in courtyards and have lower yields; the spherical ones have higher yields and good expansibility, making them suitable for field production. Widely used in business.

The moisture content of popped corn kernels determines its puffed quality. The expansion rate of high-quality popped corn kernels reaches 99%. The kernels are too wet (water content is 16%-20%) or too dry (8%-10%) and cannot be fully expanded. The generally accepted standard is that the grain moisture content is 13.5%-14.0%. When exploding, the explosion sound is crisp and loud, the popping coefficient is large, and the popped popcorn buds are white, puffy and porous: if the moisture content is too high, it will lead to a long preheating period for the popping, the exploding sound is rapid and harsh, and the popping coefficient is small. , Highlights.