Why popcorn pops?

Popcorn kernels that didn’t pop are called 'old maids' or 'spinsters'.

Popcorn is a special kind of flint corn, also known as Indian corn or Calico corn. Flint corn is readily recognizable as the kernels have a hard outer shell, likened to flint, hence the name. This hard outer shell is essential in making popcorn kernels pop. In fact, popcorn is the only type of corn that will pop.

There are three main elements of popcorn that have to come together to produce popcorn kernels that are good for popping. Those three elements are the percentage of water content; hard, undamaged, water impermeable shell; and a starchy center.

When the kernels are heated up, the water inside begins to steam. Assuming the water impermeable shell doesn’t have any cracks in it to let the steam escape, this creates a simple little pressure cooker. The starch inside the kernel then turns into a kind of gel-like substance.

Eventually, the pressure of the steam gets so great that the hard shell bursts.

When this happens, the steam rapidly expands, which results in the starch gel expanding out and hardening into airy foam. These jelly bubbles will fuse together and then solidify very quickly as they are exposed to air and cool off. The cooling sets the starch and protein polymers into the white puffy flakes.

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