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  2. Chaetomium perlucidum - Wikipedia

    en.wikipedia.org/wiki/Chaetomium_perlucidum

    Chaetomium perlucidum ascospores can be cultured and grown in the lab through incubation on potato flake agar at 25°C for 6-10 days. [3] Optimal growth temperature however is at 37°C. [ 3 ] Mature perithecia can be obtained if the fungus has access to a sterile plant source.

  3. Potato dextrose agar - Wikipedia

    en.wikipedia.org/wiki/Potato_dextrose_agar

    Aspergillus sp. growing in potato dextrose agar Potato dextrose agar (BAM Media M127) and potato dextrose broth are common microbiological growth media made from potato infusion and dextrose. Potato dextrose agar (abbreviated "PDA") is the most widely used medium for growing fungi and bacteria. PDA has the capability to culture various bacteria and fungi found in the soil. This agar can be ...

  4. Edward Asselbergs - Wikipedia

    en.wikipedia.org/wiki/Edward_Asselbergs

    Edward Anton Maria Asselbergs (1927–1996) was a Dutch-Canadian food chemist famous for inventing the modern process of producing instant mashed potato flakes.. He was raised in the Netherlands where he received his undergraduate degree, but fled to Canada with his family during the second World War.

  5. Pringles tube creator dies, buried in potato chip can - AOL

    www.aol.com/news/2008-06-02-pringles-tube...

    Dr. Baur was working at Procter and Gamble when the iconic potato flake chip-type product was created, and he designed and obtained the patent for its tube-shaped can. According to his daughter ...

  6. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  7. Sourdough - Wikipedia

    en.wikipedia.org/wiki/Sourdough

    The starter weight is usually 13% to 25% of the total flour weight, though formulas may vary. [53] [64] [65] Using a smaller ratio of cold un-feed starter in the range of 5% to 10% can also create good sourdough loaves, however, the fermentation time will be longer and can result in improved flavor. The dough is shaped into loaves, left to rise ...

  8. Instant mashed potatoes - Wikipedia

    en.wikipedia.org/wiki/Instant_mashed_potatoes

    Flake-form instant mashed potatoes date back at least to 1954, when two United States Department of Agriculture researchers were issued a patent for "Drum drying of cooked mashed potatoes" (U.S. Patent 2,759,832), which describes the end product specifically being "as a thin sheet or flake".

  9. Potato starch - Wikipedia

    en.wikipedia.org/wiki/Potato_starch

    Starch derivatives are used in many cooking recipes, for example in noodles, wine gums, cocktail nuts, potato chips, extruded snacks, battered french fries, hot dog sausages, bakery cream, processed cheese, cheese analogue and instant soups and sauces, in gluten-free recipes, [3] in kosher foods for Passover [4] and in Asian cuisine. [5]