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Popcorn or 'popping corn' is corn (maize) which expands from the kernel and puffs up when heated.

Corn is able to pop because, like sorghum,quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns. There are many techniques for popping corn. Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th century. Many types of small-scale home methods for popping corn also exist, with the most popular in the USA being prepackaged. Popcorn has both advocates and detractors. Depending on how it's prepared and cooked, some consider it 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.
Contents
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1 History 2 How popcorn pops

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2.1 Methods of popping 2.2 Expansion and yield

3 As a food

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3.1 Nutritional value 3.2 Health risks

4 Other uses 5 See also 6 References 7 Additional reading 8 External links

History
Popcorn was first discovered thousands of years ago by Native Americans in North America. It is one of the oldest forms of corn: evidence of popcorn from 3600 B.C. was found in New Mexico. The English who came to America in the 16th and 17th centuries learned about popcorn from the Native Americans. During the Great Depression, popcorn was comparatively cheap at 5-10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for some struggling farmers. During World War II, sugar rations diminished candyproduction, causing Americans to eat three times more popcorn than they had before.
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that engine drove the gears. shaft. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism. unevenly cooked confection. A fire under a oiler created steam that drove a small engine. and the seal is released. he corn is poured into a large cast-iron canister.[ ] ˜ „ ” “ ‘  † „ ‰ˆ clarified utter.sometimes called a 'popcorn hammer' that is then sealed with a heavy lid and slowly turned over a curbside fire in rotisserie fashion. and dump popped corn into the storage i n eneath. hen a pressure gauge on the canister reaches a certain level. …  y ‡ … ” † † † ‡ ƒ„ – • … € „ „ „ … w ƒ yx Cret rs' i enti n introduced t e first ‚ tented steam-dri en opcorn machine that popped corn in oil. vendors popped corn holding a ire asket over an open flame. and salt. [ ][8][ ] ith a huge boom. and agita that stirred the corn and tor powered the attention-attracting clown ± the oasty Roasty an. all of the popcorn explodesat once Individual consumers can also buy and use speciali ed popping appliances that typically generate no more than a gallon of popped corn per batch. A very different method of popcorn-making can still e seen on the streets of some Chinese cities today. his mi ture could ithstand the 4 °F 2 2 °C) temperature „ ‡ ’ … — „ „ Previousl . he majority of popcorn sold for home consumption is now packaged for use in a microwave oven in apopcorn bag. dry. and is poured into the sack. as „ † d™ w . he Cretors' machine popped corn in a mi ture of one -third needed to pop corn and it did ithout producing much smoke. t o-thirds lard. it is removed from the fire. E haust from the steam engine was piped to a hollow pan elow the corn storage i n and kept freshly popped corn uniformly warm for the first time ever. Some of these appliances also accept a small volume of oil or melted butter to assist thermal transfer from a stationary heating element. but others are air poppers" which rapidly circulate heated air up through the interior. At e the result st. keeping the unpopped kernels in motion to avoid burning and blowing the popped kernels out through the chute. lift the cover.a hot. [ ] An in-home hot-air popcorn maker. a large canvas sack is put over the lid.