how is it that corn can turn into soft fluffy popcorn?

Question

I know it is heat but tell me exactly what type of corn and why not all corn.

Answer 1

As with all cereal grains, each kernel of popcorn contains a certain amount of moisture in its starchy endosperm. Unlike most other grains, the outer hull, or pericarp, of the popcorn kernel is thick and impervious to moisture. As the kernel is heated past the boiling point, water in the kernel begins to turn to steam, generating an internal pressure of about 9 atm. In kernels of other grains (and in damaged kernels of popcorn), this steam escapes as fast as it forms, but in the tightly sealed popcorn kernel, the steam is held tight by the pericarp and the pressure starts to build until the pericarp suddenly ruptures, causing a small explosion. The force of the explosion turns the kernel inside out. More importantly, because the moisture is evenly distributed throughout the starchy endosperm, the sudden expansion turns the endosperm into an airy foam which gives popcorn its unique texture.
Two explanations exist for kernels which do not pop, known in the popcorn industry as "old maids," after being exposed to high temperatures. The first is that unpopped kernels do not have enough moisture to create enough steam for an explosion. If you have ever purchased a bag of pop corn where a lot of kernels won't pop it is probable that this is the case. The corn has been allowed to dry out. The second explanation is that the unpopped kernel may have a leaky or cracked hull.

Answer 2

Corn that is grown for popping have a outer layer that breaks open when the microwave or heat changes the moisture into steam. The resulting pop is heard and the soft fluffy endocarp expands as it gives off its moisture.

Some kernals refuses to break and the exoderm remains intact and will tend to brown and not crack open. Meanwhile the remaining moisture escapes without causing the pop and the result is a hard kernal.

Answer 3

Corn is in a position to pop with the aid of fact, in assessment to different grains, its kernels have a no longer common moisture-sealed hull and a dense starchy filling. this permits stress to construct interior the kernel till an explosive "pop" effects. some lines of corn are actually cultivated particularly as popping corns.

Answer 4

The soft fluffy part of popcorn is endosperm.

Answer 5

when peopel get the corn they take it and make it to where its dried completeley out then you put it in a skillet and it cooks right up!

Answer 6

it's a miracle.