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
The Food Team Blog
Innovations in food are happening all around us, from changing consumer preferences to emerging trends in the use of agriculture products. The AURI food team writes semi-regular updates here about new food projects and opportunities in the food sector. Follow along with our journey through the evolving food landscape.