0_Wizard
I hate popcorn, cause it come from corn kernels.
Popcorn, or pop corn, is a variety of corn kernel, which forcefully expands and puffs up when heated.
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Popcorn
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Popcorn
Popcorn, or pop corn, is a variety of corn kernel, which forcefully expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14-20% moisture, which turns to steam as the kernel is heated. The pressure continues building until it exceeds the hull's ability to contain it. The kernel ruptures and forcefully expands, allowing the contents to expand, cool, and finally set in a popcorn puff 20 to 50 times the size of the original kernel. Some strains of corn (taxonomized as "Zea mays") are cultivated specifically as popping corns. The "Zea mays" variety "everta," a special kind of flint corn, is the most common of these.
Corn kernel
Corn kernels are the fruits of corn (called maize in many countries). Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap. One ear of corn contains roughly 800 kernels in 16 rows. Corn kernels are readily available in bulk throughout maize-producing areas. They have a number of uses, including food and biofuel. Corn kernels are the fruits of maize. Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernels can be of various colors: blackish, bluish-gray, purple, green, red, white and yellow.
Maize
Maize ( ; "Zea mays" subsp. "mays", from after Taíno "mahiz"), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels or seeds. Maize has become a staple food in many parts of the world, with total production surpassing that of wheat or rice. However, not all of this maize is consumed directly by humans. Some of the maize production is used for corn ethanol, animal feed and other , such as corn starch and corn syrup.
Sweet corn
Sweet corn ("Zea mays" convar. "saccharata" var. "rugosa"; also called sugar corn and pole corn) is a vegetable with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the ENO of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.
Stewart's wilt
Stewart's wilt is a serious bacterial disease of corn caused by the bacterium Pantoea stewartii. This bacterium affects plants, particularly types of maize such as sweet, flint, dent, flower, and popcorn. The disease is also known as bacterial wilt or bacterial leaf blight and has shown to be quite problematic in sweet corn. The disease is endemic in the mid-Atlantic and Ohio River Valley regions and in the southern portion of the Corn Belt. Stewart's wilt can be a serious disease of many corn types, including: sweet, dent, flint, flower, and popcorn. Sweet corn and popcorn cultivars are more susceptible to Stewart's wilt than field (dent) corn, but some dent corn inbreds and hybrids are susceptible.
Microwave popcorn
Microwave popcorn is a convenience food consisting of unpopped popcorn in an enhanced, sealed paper bag intended to be heated in a microwave oven. In addition to the dried corn, the bags typically contain cooking oil with sufficient saturated fat to solidify at room temperature, one or more seasonings (often salt), and natural or artificial flavorings or both. With the many different flavors, there are many different providers. The bag is typically partially folded when it is placed in a microwave, and inflates as a result of steam pressure from the heated kernels. The design of a microwave popcorn bag is specifically keyed to avoid popped kernel scorching, an undesirable effect that takes place when popped kernels are heated above .
Corn wet-milling
The corn wet-milling is a process of breaking corn kernels into their component parts: corn oil, protein, corn starch, and fiber. It uses water and a series of steps to separate the parts to be used for various products. The corn wet-milling industry has been a primary component of American manufacturing for more than 150 years. Corn refiners established the process of separating corn kernels into their component parts to produce a variety of value-added products. The four main component such as oil, protein, starch, and fiber are the primary product from the corn wet-milling process. The Associated Manufacturers of Products from Corn was formed in 1913 when the group of corn refining companies’ industry successfully grew.
1_Apprentice
really? i love to snack on popcorn
0_Wizard
I do not like that it contains the seeds hard, starchy endosperm.
A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14-20% moisture, which turns to steam as the kernel is heated.
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Aleurone
Aleurone (from Greek "aleuron", flour) is a protein found in protein granules of maturing seeds and tubers. The term also describes one of the two major cell types of the endosperm, the aleurone layer. The aleurone layer is the outermost layer of the endosperm, followed by the inner starchy endosperm. This layer of cells is sometimes referred to as the peripheral endosperm. It lies between the pericarp and the hyaline layer of the endosperm. Unlike the cells of the starchy endosperm, aleurone cells remain alive at maturity. Aleurone proteins can have two different morphological features, homogenous and heterogeneous.
Seed
A seed is an embryonic plant enclosed in a protective outer covering. The formation of the seed is part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiosperm plants. Seeds are the product of the ripened ovule, after fertilization by pollen and some growth within the mother plant. The embryo is developed from the zygote and the seed coat from the integuments of the ovule. Seeds have been an important development in the reproduction and success of gymnosperm and angiosperm plants, relative to more primitive plants such as ferns, mosses and liverworts, which do not have seeds and use water-dependent means to propagate themselves.
Endosperm
The endosperm is the tissue produced inside the seeds of most of the flowering plants following fertilization. It surrounds the embryo and provides nutrition in the form of starch, though it can also contain oils and protein. This can make endosperm a source of nutrition in the human diet. For example, wheat endosperm is ground into flour for bread (the rest of the grain is included as well in whole wheat flour), while barley endosperm is the main source of sugars for beer production. Other examples of endosperm that forms the bulk of the edible portion are coconut "meat" and coconut "water", and corn.
Durum
Durum wheat (), also called pasta wheat or macaroni wheat ("Triticum durum" or "Triticum turgidum" subsp. "durum"), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. "Durum" in Latin means "hard", and the species is the hardest of all wheats.
Flour
Flour is a substance, generally a powder, made by grinding raw grains or roots and used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for many cultures. Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries. Wheat is the most common base for flour. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central Europe.
Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or "bread flour", is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Grain quality
In agriculture, grain quality depends on the use of the grain. In ethanol production, the chemical composition of grain such as starch contents is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in milling industry soundness is the most important factor to consider and for seed producer, the high germination percentage (viability of seed) and seed dormancy is the important feature to consider, for consumers the properties like color and flavor will be important. Overall quality of grain is affected by several factors includes, growing practices, time and type of harvesting, postharvest handling, storage management and transportation practices.
1_Apprentice
i guess if you going to cut out starches it would make sense not to eat popcorn