Don't burn the popcorn

Those endless, inedible unpopped kernels lining the bottom of one's popcorn bag could soon be a memory, says a professor of food chemistry at Purdue University. Dr Bruce Hamaker and his team have learned what keeps some kernels from popping. The key, he says, is cellulose and its ability to for...

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Bibliographic Details
Published in:Boys' life 2005-09, Vol.95 (9), p.10
Main Author: Foster, Doug
Format: Magazinearticle
Language:English
Subjects:
Analysis
Cellulose
Chemistry
Corn
Organic Chemistry
Popcorn
Snack foods industry
Online Access:Get full text
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Summary:Those endless, inedible unpopped kernels lining the bottom of one's popcorn bag could soon be a memory, says a professor of food chemistry at Purdue University. Dr Bruce Hamaker and his team have learned what keeps some kernels from popping. The key, he says, is cellulose and its ability to form a crystalline barrier to keep the proper moisture in each kernel.
ISSN:0006-8608
2639-3727