The effect of grain parameters on the appearance and taste of popcorn Bashny.Net

Annually breeding laboratories derive new types of grain for popcorn, with high level of stress resistance, suitability for storage and transportation. The quality of this original product largely depends on the percentage of detection in the cooking process and taste parameters. When buying grains, you should pay attention to its geometrical and physical parameters.

Geometric recommended to ensure product marketability, need to purchase corn for popcorn that dimensional category that matches your hardware. Only three of them:

• Big. 10 grams of products accounts for up to 67 grains. Has a bright yellow hue, enhanced durability and elasticity (tolerates transportation and loading in storage). When the correct temperature mode of preparation has a significant interest disclosure. Great content concomitant husk.
• Average. Up to 75 grains in 10 grams products. Disclosure (presentation) within the limits of 65 per cent, lower content of hulls. Popcorn is yellow, rather crisp and moderately hard.
• Small. Volume content: up to 100 grains in 10 grams. Disclosure within 95-100%, with virtually no husk. Popcorn has a delicate and fragile structure that are not intended for long-term storage and transportation. Widely two types: yellow or white grain. The latter has the most marketability, so likely to be sold cooked (cinemas, cafes).

Physical parametric the main physical parameters of the grains include:

• humidity,
• integrity,
• bulk density of the resulting product.

When making popcorn on an industrial scale most often used machines discharge hot air into the working chamber. To achieve the maximum percent disclosure in such devices it is better to use corn with a moisture content in the range of 14.5-15 percent. Higher moisture contents during long periods of storage can cause mold. Overly dried grain will have reduced the percentage of solved.

The ability to open up the butterfly-shaped grain popcorn required the solid content of the starch. It is 15 percent consists of water that evaporates, it creates an explosion effect and changes the grain structure. If his integrity had been violated during transportation or storage, the "explosion" happens, and a considerable part of products will be substandard.

Bulk density of the finished product determines the profitability of its preparation. The norm is the weight of one litre ready popcorn within 27-28 grams.