| Ivan_Dobski | Дата: Четверг, 01.08.2013, 13:43 | Сообщение # 1 |
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| Popcorn, also known as popping corn, is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated. Corn is able to pop because, like amaranth grain, sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. Pressure builds inside the kernel, and a small explosion (or "pop") is the end result. Some strains of corn are now cultivated specifically as popping corns.
There are various techniques for popping corn. Along with prepackaged
popcorn, which is generally intended to be prepared in a microwave
oven, there are small home appliances for popping corn. These methods
require the use of minimally processed popping corn.
A larger-scale, commercial popcorn machine was invented by Charles Cretors in the late 19th century.
Depending on how it is prepared and cooked, some consider popcorn to be a health food,
while others caution against it for a variety of reasons. Popcorn can
also have non-food applications, ranging from holiday decorations to
packaging materials.
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