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Orville Redenbacher's Original Gourmet White Popcorn Kernels, 30 oz, (Pack of 6)
Smartfood Popcorn, Variety Pack 0.5oz Bags, (18 Pack)
SkinnyPop Original Popcorn, 30ct, 0.65oz Individual Snack Size Bags, Skinny Pop, Healthy Popcorn Snacks, Gluten Free
4098 Great Northern Popcorn Bulk Case (80) of Premium Quality Popcorn Portion Packs , 2.5 ounce (Pack of 1)
Orville Redenbacher's Movie Theater Butter Microwave Popcorn, 3.29 Ounce(Pack of 24)
SkinnyPop Original & White Cheddar Popcorn Variety Pack, 14ct, 0.5oz Individual Snack Size Bags, Skinny Pop, Healthy Popcorn Snacks, Gluten Free
Lesserevil Himalayan Gold Organic Popcorn, No Artificial Ingredients, Coconut Oil, 0.46 Oz, Pack of 24
SkinnyPop Orignal Popcorn, 4.4oz Grocery Size Bags, Skinny Pop, Healthy Popcorn Snacks, Gluten Free
SkinnyPop White Cheddar Popcorn, Skinny Pack, 6ct, 0.65oz Individual Snack Size Bags, Skinny Pop, Healthy Popcorn Snacks, Gluten Free
Amish Country Popcorn | 10 - 4 Oz Bags - Extra Large Caramel Type Kernels | Old Fashioned, Non-GMO and Gluten Free
Amish Country Popcorn | 10 - 4 oz Bags | Baby White Popcorn Kernels | Old Fashioned, Non-GMO and Gluten Free (10 - 4 oz Bags)
Angie's BOOMCHICKAPOP Sea Salt Popcorn, Gluten Free, Party Size, 6.7 oz.
Cracker Jack Original Singles, 1 Ounce (Pack of 25)
Winona Pure Popcorn Butter, Theater Style 5 Ounce (3-Pack) | Delicious Popcorn Spray with 0 Calories per Serving, Perfect for Popcorn Lovers
SkinnyPop Original Popcorn, 12ct, 1oz Individual Snack Size Bags, Skinny Pop, Healthy Popcorn Snacks, Gluten Free
SkinnyPop Popcorn Variety (Original & White Cheddar), 0.5oz Individual Snack Size Bags (Pack of 40) Skinny Pop, Healthy Snacks, Gluten-free
SkinnyPop Sea Salt Microwave Popcorn Bags, Healthy Snacks Microwavable Bags, 2.8 Oz, (Pack of 12), Skinny Pop, Healthy Popcorn, Gluten Free
Popcornopolis Gourmet Popcorn Snacks, 12 Cone Variety Snack Packs (Gift Cone) – Perfect Party Favors Including Zebra Popcorn, Cheddar Cheese Popcorn, Caramel Popcorn, and Kettle Corn Popcorn
Crunch 'n Munch Sweet Creations Birthday Cake, 5.5 Ounce
4109 Great Northern Popcorn Premium 8 Ounce Popcorn Portion Packs, 8 Ounce (Pack of 12)
Cracker Jacks Boxes Original 18 Packs of 1 Oz Caramel Coated Popcorn & Peanuts Prize in Every Box
Orville Redenbacher's Movie Theater Butter Popcorn Tub, 3.9 Ounce
Lesserevil Organic Popcorn Kernels, Non-GMO Verified , Gluten Free, Vegan, 5 Lb Bag
Amish Country Popcorn | 1 lb Bag | Medium White Popcorn Kernels | Old Fashioned, Non-GMO and Gluten Free (Medium White - 1 lb Bag)
Orville Redenbacher's Butter Popcorn, 3.29 Ounce Classic Bag, Pack of 36
Pop Weaver Microwave Popcorn, Extra Butter, 22 Bags per Box…
Funky Chunky Gourmet Popcorn Sampler Variety Pack with all 5 flavors: Sea Salt Caramel, Nutty Choco Pop, Peanut Butter Cup, Chip Zel Pop, and Chocolate Pretzel, 2 oz (5 Bags)
Anthony's Organic Yellow Popcorn Kernels, 3 lb, UnPopped, Gluten Free, Non GMO
Snappy Yellow Popcorn Kernels, 2lb Bags, 4 Pack
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From Wikipedia, the free encyclopedia
Variety of corn kernel which expands and puffs up on heating
It has been suggested that Odell's be merged into this article. ( Discuss ) Proposed since March 2022.
^ Michelle Higgins (5 May 2017). "How Popcorn Pops" . Thoughtco.com .
^ Linda Campbell Franklin, "Corn", in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America . 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.
^ "The Evolution of Corn" . University of Utah HEALTH SCIENCES . Retrieved 2 January 2016 .
^ Stromberg, Joseph, "Ancient Popcorn Unearthed in Peru" , Smithsonian , retrieved 1 January 2021
^ Grobman, A.; Bonavia, D.; Dillehay, T. D.; Piperno, D. R.; Iriarte, J.; Holst, I. (2012). "Preceramic maize from Paredones and Huaca Prieta, Peru" . Proceedings of the National Academy of Sciences . 109 (5): 1755–1759. Bibcode : 2012PNAS..109.1755G . doi : 10.1073/pnas.1120270109 . ISSN 0027-8424 . PMC 3277113 . PMID 22307642 .
^ Jump up to: a b c "History of Popcorn | The History Kitchen | PBS Food" . Pbs.org . 29 October 2013 . Retrieved 21 January 2016 .
^ "Dictionary of Americanisms, by John Russell Bartlett (1848)" . Merrycoz.org . Retrieved 21 January 2016 .
^ Jump up to: a b "A History of Popcorn – Hungry History" . HISTORY.com . Retrieved 21 January 2016 .
^ "Encyclopedia Popcornica: Recent Popcorn History" . Popcorn.org . Retrieved 4 August 2019 .
^ "Popcorn Explosion · Popcorn: Ingrained in America's Agricultural History ·" . www.nal.usda.gov . Retrieved 6 May 2022 .
^ 1981 Popcorn Acreage and Production Up Sharply (PDF) (Report). US 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" (Press release). Illinois Government News Network. Archived from the original on 29 September 2007 . Retrieved 25 August 2007 .
^ Jump up to: a b c Lusas & Rooney, p. 388.
^ "Brief History" . Frito-Lay . Archived from the original on 4 February 2011.
^ "C. Cretors and Company" . Wyandot Popcorn Museum. Archived from the original on 26 February 2010 . Retrieved 21 November 2008 .
^ Lusas & Rooney, pp. 388–389.
^ "Preparing Perfect Popcorn (Saving "Old Maids")" . popcorn.org . The Popcorn Board. Archived from the original on 6 August 2021 . Retrieved 6 August 2021 .
^ Hallauer, p. 213.
^ Jump up to: a b c Hallauer, p. 214.
^ Cobb, Vicki. Junk Food . Minneapolis: Millbrook, 2006. 11. Print.
^ "Why Do We Eat Popcorn at the Movies?" . Smithsonian Mag . 3 October 2013.
^ Dodds, Laurence (25 April 2016). "Why a trip to the cinema can cost up to £100" . The Telegraph . Archived from the original on 11 January 2022 . 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
^ Jump up to: a b "Popped Sorghum" . Recipes . Bob's Red Mill . 2021 . Retrieved 17 February 2021 .
^ "Popped Sorghum" . Recipes . Whole Foods Market . 2021 . Retrieved 17 February 2021 .
^ Jump up to: a b Mann, Denise. "Worst and Best Movie Snacks: Popcorn, Candy, Soda, and More" . WebMD . Retrieved 19 April 2022 .
^ Dykes L, Rooney LW (2006). "Sorghum and millet phenols and antioxidants" (PDF) . Journal of Cereal Science . 44 (3): 236–251. doi : 10.1016/j.jcs.2006.06.007 .
^ Luca SV, Macovei I, Bujor A, Trifan A (2020). "Bioactivity of dietary polyphenols: The role of metabolites". Critical Reviews in Food Science and Nutrition . 60 (4): 626–659. doi : 10.1080/10408398.2018.1546669 . PMID 30614249 . S2CID 58651581 .
^ "Prevent Your Child From Choking" . Food and Drug Administration . Archived from the original on 25 May 2009 . Retrieved 7 January 2007 .
^ Geis, Sonya. "Flavoring Suspected in Illness: Calif. Considers Banning Chemical Used in Microwave Popcorn." The Washington Post , 7 May 2007
^ "Popcorn brands ban diacytel" . Foodnavigator-usa.com . Retrieved 4 August 2019 .
^ "Popcorn Christmas Decorations" . Martha Stewart Living. December 2007. Archived from the original on 14 February 2009 . Retrieved 18 December 2008 .
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^ "Real Popcorn as Packing Material" . Abbey Newsletter . April 1992.
Wikimedia Commons has media related to Popcorn .
Popcorn (also called popped corn , popcorns or pop-corn ) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion.
A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool. [1]
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.
Popcorn is one of six major types of corn, which includes dent corn , flint corn , pod corn , flour corn , and sweet corn . [2]
Corn was domesticated about 10,000 years ago in what is now Mexico . [3] Archaeologists discovered that people have known about popcorn for thousands of years. Fossil evidence from Peru suggests that corn was popped as early as 4,700 BC. [4] [5]
Through the 19th century, popping of the kernels was achieved by hand on stove tops. Kernels were sold on the East Coast of the United States under names such as Pearls or Nonpareil . The term popped corn first appeared in John Russell Bartlett 's 1848 Dictionary of Americanisms . [6] [7] Popcorn is an ingredient in Cracker Jack and, in the early years of the product, it was popped by hand. [6]
Popcorn's accessibility increased rapidly in the 1890s with Charles Cretors ' invention of the popcorn maker. Cretors, a Chicago candy store owner, had 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. [8]
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. [9] The snack was popular at theaters, much to the initial displeasure of many of the theater owners, who thought it distracted from the films. Their minds eventually changed, however, and in 1938 a Midwestern theater owner named Glen W. Dickinson Sr. installed popcorn machines in the lobbies of his Dickinson theaters. Popcorn was making more profit than theater tickets, and at the suggestion of his production consultant, R. Ray Aden, Dickinson purchased popcorn farms and was able to keep ticket prices down. The venture was a financial success, and the trend to serve popcorn soon spread. [6] The rise of home televisions in the 1940s marked lower popcorn consumption as theater attendance fell. The Popcorn Institute (a trade association of popcorn processors) launched a campaign promoting popcorn consumption at home, bringing popcorn consumption back to previous levels. [10]
In 1970, Orville Redenbacher 's namesake brand of popcorn was launched. In 1981, General Mills received the first patent for a microwave popcorn bag; popcorn consumption saw a sharp increase, by tens of thousands of pounds, in the years following. [8] [ clarification needed ]
At least six localities (all in the 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, Nebraska . 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 . [11] [12] As the result of an elementary school project, popcorn became the official state snack food of Illinois . [13]
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. [14]
As the oil and 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: a pressure of approximately 135 psi (930 kPa) [14] and a temperature of 356 °F (180 °C). 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. [14] Special varieties are grown to give improved popping yield. Though the kernels of some other types will pop, the cultivated strain for popcorn is Zea mays everta, which is a special kind of flint corn . [ citation needed ]
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 1885. Cretors successfully introduced his invention at the Columbian Exposition in 1893. At this same world's fair, F. W. 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 1896. [15]
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 . This mixture can withstand the 450 °F (232 °C) temperature needed to pop corn and it produces little smoke. 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-getting 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. [16]
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. [ citation needed ]
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: the tip of the kernel, where it attached to the cob, is not entirely moisture-proof, and when heated slowly, the steam can leak out of the tip fast enough to keep the pressure from rising sufficiently to break the hull and cause the pop. [17]
Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: what percentage of the kernels will pop, and how much each popped kernel expands. 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: vendors such as theaters buy popcorn by weight and sell it by volume. For these reasons, higher-expansion popcorn fetches a higher profit per unit weight. [ citation needed ]
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. This differs by variety and conditions, but is generally in the range of 14–15% moisture by weight. If the kernels are over-dried, the expansion rate will suffer and the percentage of kernels that pop will decline. Old popcorn tends to dry out, lowering the yield. [ citation needed ]
When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids", [18] these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usual
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