INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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higher temperature of the steam causes the kernel
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starches within the kernel cause the kernel
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volume of the steam is greater than water increasing pressure within the kernel causing it
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proteins within the kernel causes the kernel
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Detailed explanation-1: -As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out.
Detailed explanation-2: -Boiling weakens the hull, decreasing the amount of pressure required for the little explosion. The excess moisture also changes the conditions inside the endosperm, preventing the foam from forming into an airy corn cloud, instead creating a small, dense, crunchy-and-chewy snack.
Detailed explanation-3: -As a popcorn kernel is heated, water and oil inside the seed heat up and soften the surrounding starch. The surrounding shell is so tough that the water can’t escape when it initially boils into steam. As the steam gets even hotter, the water molecules move even faster and pressure builds up inside the seed.