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Popcorn popped corn , popcorns or pop-corn is a variety of corn kernel , which expands and puffs up when heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool. 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. The six major types of corn are dent corn , flint corn , pod corn , popcorn, flour corn , and sweet corn. Corn was first domesticated about 10, years ago in what is now Mexico. In Mexico, for example, remnants of popcorn have been found that date to around BC. Popping of the kernels was achieved by hand on the stove-top through the 19th century. Popcorn's accessibility increased rapidly in the s with Charles Cretors ' invention of the popcorn maker.
Cretors, a Chicago candy store owner, created a number of steam-powered machines for roasting nuts and applied the technology to the corn kernels. By the turn of the century, Cretors had created and deployed street carts equipped with steam-powered popcorn makers. During the Great Depression , popcorn was fairly inexpensive at 5—10 cents a bag and became popular.
Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers, including the Redenbacher family, namesake of the famous popcorn brand. During World War II , sugar rations diminished candy production, and Americans compensated by eating three times as much popcorn as they had before. Their minds eventually changed, however, and in a Midwestern theater owner named Glen W. Dickson installed popcorn machines in the lobbies of his theaters.
The venture was a financial success, and the trend soon spread. In , Orville Redenbacher 's namesake brand of popcorn was launched. In , General Mills received the first patent for a microwave popcorn bag, with popcorn consumption seeing a sharp increase by tens of thousands of pounds in the years following. According to the USDA , corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana , with increasing area in Texas.
Each kernel of popcorn 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. As the oil and the water within the kernel are heated, they turn the moisture in the kernel into pressurized steam. Under these conditions, the starch inside the kernel gelatinizes , softens, and becomes pliable.
The internal pressure of the entrapped steam continues to increase until the breaking point of the hull is reached: The hull thereupon ruptures rapidly and explodes, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam.
As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff. Though the kernels of some wild types will pop, the cultivated strain is Zea mays everta, which is a special kind of flint corn. Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in Chicago, Illinois , by Charles Cretors in Cretors successfully introduced his invention at the Columbian Exposition in At this same world's fair, F.
Rueckheim introduced a molasses -flavored "Candied Popcorn", the first caramel corn ; his brother, Louis Ruekheim, slightly altered the recipe and introduced it as Cracker Jack popcorn in Cretors's invention introduced the first patented steam-driven popcorn machine that popped corn in oil. Previously, vendors popped corn by holding a wire basket over an open flame. At best, the result was a hot, dry, unevenly cooked snack. Cretors's machine popped corn in a mixture of one-third clarified butter , two-thirds lard , and salt.
A fire under a boiler created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered a small automated clown puppet-like figure, "the Toasty Roasty Man", an attention attracting amusement intended to attract business. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism, lift the cover, and dump popped corn into the storage bin beneath.
Exhaust from the steam engine was piped to a hollow pan below the corn storage bin and kept freshly popped corn uniformly warm. Excess steam was also used to operate a small, shrill whistle to attract attention. A different method of popcorn-making involves the " popcorn hammer ", a large cast-iron canister that is sealed with a heavy lid and slowly turned over a fire in rotisserie fashion. Popping results are sensitive to the rate at which the kernels are heated. If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers.
Heating too slowly leads to entirely unpopped kernels: Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: Expansion is an important factor to both the consumer and vendor. For the consumer, larger pieces of popcorn tend to be more tender and are associated with higher quality. For the grower, distributor and vendor, expansion is closely correlated with profit: For these reasons, higher-expansion popcorn fetches a higher profit per unit weight.
Popcorn will pop when freshly harvested, but not well; its high moisture content leads to poor expansion and chewy pieces of popcorn. Kernels with a high moisture content are also susceptible to mold when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand the most.
If the kernels are over-dried, the expansion rate will suffer and the percentage of kernels that pop will decline. When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids",  these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usually results in eliminating the unpopped kernels.
Popcorn varieties are broadly categorized by the shape of the kernels, the color of the kernels, or the shape of the popped corn. While the kernels may come in a variety of colors, the popped corn is always off-yellow or white as it is only the hull or pericarp that is colored. Commercial popcorn production has moved mostly to pearl types. Today both shapes are available in both colors, as well as others including black, red, mauve , purple, and variegated.
Mauve and purple popcorn usually have smaller and nutty kernels. Commercial production is dominated by white and yellow. In the popcorn industry, a popped kernel of corn is known as a "flake". Two shapes of flakes are commercially important. Butterfly flakes are regarded as having better mouthfeel , with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or confectionery , such as caramel corn.
When referring to multiple pieces of popcorn, it is acceptable to use the term "popcorn". When referring to a singular piece of popcorn, the accepted terminology is kernel. Popcorn is a popular snack food at sporting events and in movie theaters , where it has been served since the s  Cinemas have come under fire due to their high markup on popcorn; Stuart Hanson, a film historian at De Montfort University in Leicester once said, "One of the great jokes in the industry is that popcorn is second only to cocaine or heroin in terms of profit.
Traditions differ as to whether popcorn is consumed as a hearty snack food with salt predominating in the United States or as a sweet snack food with caramelized sugar predominating in Germany. Popcorn smell has an unusually attractive quality for human beings. This is largely because it contains high levels of the chemicals 6-acetyl-2,3,4,5-tetrahydropyridine and 2-acetylpyrroline , very powerful aroma compounds that are used by food and other industries to make products that either smell like popcorn, bread, or other foods containing the compound in nature, or for other purposes.
Popcorn as a breakfast cereal was consumed by Americans in the s and generally consisted of popcorn with milk and a sweetener. Popcorn balls popped kernels stuck together with a sugary "glue" were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional Halloween treat. Cracker Jack is a popular, commercially produced candy that consists of peanuts mixed in with caramel -covered popcorn.
Kettle corn is a variation of normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialty shops and county fairs, kettle corn has recently become popular, especially in the microwave popcorn market. The popcorn maker is a relatively new home appliance , and its popularity is increasing because it offers the opportunity to add flavors of the consumer's own choice and to choose healthy-eating popcorn styles.
Air-popped popcorn is naturally high in dietary fiber and antioxidants ,  low in calories and fat, and free of sugar and sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets. One example of this first came to public attention in the mids, when the Center for Science in the Public Interest produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign.
The movie theaters surveyed used coconut oil to pop the corn, and then topped it with butter or margarine. For example, according to DietFacts. In studies conducted by the Motion Picture Association of America it was found that the average American attends six movies a year and that movie theater popcorn and other movie theater snacks are viewed as a treat, not intended to be part of a regular diet.
Popcorn is included on the list of foods that the American Academy of Pediatrics recommends not serving to children under four, because of the risk of choking. Microwaveable popcorn represents a special case, since it is designed to be cooked along with its various flavoring agents. One of these formerly common artificial-butter flavorants, diacetyl , has been implicated in causing respiratory illnesses in microwave popcorn factory workers, also known as "popcorn lung".
Major manufacturers in the United States have stopped using this chemical, including: Popcorn, threaded onto a string, is used as a wall or Christmas tree decoration in some parts of North America ,   as well as on the Balkan peninsula. Some shipping companies have experimented with using popcorn as a biodegradable replacement for expanded polystyrene packing material.
However, popcorn has numerous undesirable properties as a packing material, including attractiveness to pests , flammability , and a higher cost and greater density than expanded polystyrene. A more processed form of expanded corn foam has been developed to overcome some of these limitations. From Wikipedia, the free encyclopedia. A variety of corn kernel, which expands and puffs up when heated. For other uses, see Popcorn disambiguation. Food portal. Smith ed.
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Popcorn popped corn , popcorns or pop-corn is a variety of corn kernel , which expands and puffs up when heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool. 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.
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Philip Brown born 30 May is an English former professional footballer , coach and manager who is currently managing Indian side Pune City. As a player, Brown was a right-back who made over six hundred league appearances in an eighteen-year career, but never made it to the top flight. However, as a manager, he became the first to lead Hull City to the top division in their year history, winning the Championship play-offs in after a 1—0 win against Bristol City at Wembley. Since , Brown has appeared as a match summariser on BBC Radio 5 Live as well as the station's sport panel show Fighting Talk , winning for the first time on 5 May As a professional, Brown played at full back for many years with Hartlepool United , followed by a spell at Halifax Town with fellow north-easterner Billy Ayre at both clubs and under him at the latter ,  In , he moved to Bolton Wanderers , winning the Associate Members Cup in Brown joined Blackpool in , playing under Sam Allardyce until while also being his assistant manager.
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