Baking & Snack - June 2005 - 17

Scientists discover
unpoppable corn
Research by a team of scientists at Purdue University, West Lafayette,
IN, funded by Purdue's Whistler Center for Carbohydrate Research,
resulted in the identification of a key crystalline structure in popcorn that determines a kernel's "poppability." Fourteen different
genetic varieties of yellow popcorn were examined and compared
in their microwave popping performance, followed by an assessment of the properties of the better kernels to determine the factors
contributing to the outcome.
The key factor influencing popping quality was determined to be
the chemical structure of the kernel's outer hull. The stronger, more
highly ordered the arrangement of molecules, the greater the chance
of the kernel popping. Some possible solutions to the popping
problem are selective breeding of certain optimal kernel varieties,
chemical modification of kernels to produce the desired molecule
structure and genetic engineering to the corn plant.
Despite chemical alterations, the modified popcorn will look and
taste the same as regular popcorn and will be a safe alternative, minimizing the risk of choking and chipping teeth. The Purdue study is
scheduled to appear in the July 11 print version of the American
Chemical Society's BioMolecules, a peer-reviewed journal.

Klosterman goes to Washington

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________________

ᮡ Pictured [from left] are Paul Abenante, American Bakers Association president and c.e.o.;
Gregg Roberts, vice-president, operations; Chip Klosterman, president; Rep. Boehner; John
Kronenberger, c.f.o.; and Dennis Wiltshire, executive vice-president.
Members of the leadership team from Klosterman Baking Co.,
Cincinnati, OH, met in Washington with Rep. John Boehner of
Ohio, chairman of the House Education and Workforce Committee, to discuss the status of the wholesale baking industry and the
employment-related challenges it faces. The committee has jurisdiction over employee benefit, labor relations, human resources and
education policy in the House of Representatives.

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Baking & Snack - June 2005

Table of Contents for the Digital Edition of Baking & Snack - June 2005

Contents
Baking & Snack - June 2005 - 1
Baking & Snack - June 2005 - 2
Baking & Snack - June 2005 - 3
Baking & Snack - June 2005 - Contents
Baking & Snack - June 2005 - 5
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