No more half popped kernels?!
Some researchers at Purdue University were researching popcorn and why some kernels seem resistent to popping. So apparently there’s a science to popcorn.
The moisture level in the center of the kernel should be 15% in order for it to pop. And… drumroll please…. the latest research in popcorn now shows that the composition of its hull is what determines the success in popping. Leaky hulls prevent the moisture pressure from building up and they don’t have “optimal hull structure” to allow them to explode.
Wow, I never knew there were such thing as “food chemistry” and “Center for Carbohydrate Research”… makes sense I suppose. Someone’s got to figure all these things out. Check out the Whistler Center for Carbohydrate Research… pretty cool! I want to research cereal and popcorn!
