For non-Spanish speakers

This is a simple list of the topics that we have covered on the blog, ordered in some way to make it easier for people who have not followed it to find topics. The idea of the blog is to offer technical information about Bakery products in a simple and easily understandable way.

The blog is written in Spanish, but with the button on the right you can translate the entries into any language. This list is updated as of May 12, 2022.

The blog project began in August 2020, in the midst of a pandemic, trying to offer some of the knowledge that we have acquired and generated from the University to society. We have already had more than 70 blog entries, more than 42,000 visits, from more than 100 different countries, and generally very positive comments.

Any dissemination in any medium is welcome. It is an altruistic project, which only seeks the benefit of society, and this is what makes people know the content and read it, and what keeps me motivated with this work.

The blog is written in Spanish, but with the button on the right you can translate the entries into any language. This list is updated as of May 12, 2022.

Basics

The importance of gluten

http://innograin.uva.es/2020/09/01/la-importancia-del-gluten/

Starch in baking

http://innograin.uva.es/2020/09/08/almidon-en-panificacion/

Sourdough

http://innograin.uva.es/2020/11/24/masas-madre/

Flour analysis and others

Flour quality I

http://innograin.uva.es/2020/09/22/calidad-de-harinas-i/

Flour quality II (proteins)

http://innograin.uva.es/2020/11/10/calidad-de-harinas-ii-proteinas/

Quality control equipments I: Kneading

http://innograin.uva.es/2020/12/16/equipos-para-control-de-calidad-i-amasado/

Quality control equipments: Handling

http://innograin.uva.es/2021/02/02/equipos-para-el-control-de-calidad-manejo/

Fermentation control. Reofermentometer

http://innograin.uva.es/2022/04/26/control-de-la-fermentacion-reofermentometro/

Flours

Heat treated flours

http://innograin.uva.es/2020/11/17/harinas-tratadas-termicamente/

Germinated flours

http://innograin.uva.es/2020/12/09/harinas-germinadas/

Fortification (or enrichment) of flours

http://innograin.uva.es/2021/01/12/fortificacion-o-enriquecimiento-de-harinas/

Rye flour

http://innograin.uva.es/2021/02/16/harina-de-centeno/

Triticale and Tritordeum

http://innograin.uva.es/2021/02/23/triticale-y-tritordeum/

Rice flour

http://innograin.uva.es/2021/03/02/harina-de-arroz/

Maize (corn) flour

http://innograin.uva.es/2021/03/09/harina-de-maiz/

Millets, teff and fonio

http://innograin.uva.es/2021/03/16/mijos-teff-y-fonio/

Buckwheat

http://innograin.uva.es/2021/03/23/trigo-sarraceno/

Ancient wheats (spelt, kamut and others)

http://innograin.uva.es/2021/04/20/trigos-antiguos/

Micronized flours and protein concentrates

http://innograin.uva.es/2021/05/04/harinas-micronizadas-y-concentrados-proteicos/

Whole grain flours

http://innograin.uva.es/2021/08/31/harinas-integrales/

Ingredients

Salt in baking

http://innograin.uva.es/2020/08/26/la-sal-en-panificacion/

Psyllium, a very interesting ingredient

http://innograin.uva.es/2020/10/06/psyllium-un-ingrediente-muy-interesante/

Importance of water in baking

http://innograin.uva.es/2021/02/09/importancia-del-agua-en-panificacion/

Seeds

http://innograin.uva.es/2021/04/13/semillas/

Vital Gluten

http://innograin.uva.es/2021/04/27/gluten-vital/

Yeasts

http://innograin.uva.es/2021/06/06/levaduras/

Sugars in baking

http://innograin.uva.es/2021/06/15/azucares-en-panificacion/

Dairy products

http://innograin.uva.es/2021/09/28/productos-lacteos/

Dairy products II

http://innograin.uva.es/2021/10/12/productos-lacteos-ii/

Eggs

http://innograin.uva.es/2021/10/26/huevos/

Egg products

http://innograin.uva.es/2021/11/09/ovoproductos/

Cacao and chocolate

http://innograin.uva.es/2021/12/07/cacao-y-chocolate/

Fibers

http://innograin.uva.es/2021/12/21/fibras/

Inuline and oligiofructose (and other fibers)

http://innograin.uva.es/2022/05/10/inulina-y-oligofructosa-y-otras-fibras-similares/

Oils and fats. Basics

http://innograin.uva.es/2022/01/04/aceites-y-grasas-basicos/

Oils and fats. Applications

http://innograin.uva.es/2022/02/01/aceites-y-grasas-aplicaciones/

Additives and enzymes

Oxidizing and reducing agents

http://innograin.uva.es/2020/09/15/oxidantes-y-reductores/

Emulsifiers in baking

http://innograin.uva.es/2020/10/10/emulgentes-en-panificacion/

Enzymes I

http://innograin.uva.es/2020/10/20/enzimas-i/

Enzymes II

http://innograin.uva.es/2020/10/27/enzimas-ii/

Baking powders

http://innograin.uva.es/2020/12/22/impulsores-o-polvos-de-hornear/

Ammonium bicarbonate

http://innograin.uva.es/2020/12/29/bicarbonato-amonico/

Consumption habits and consumer perception

http://innograin.uva.es/2021/04/06/habitos-de-consumo-y-percepcion-de-los-consumidores/

Hydrocolloids and gums I

http://innograin.uva.es/2022/03/01/hidrocoloides-y-gomas-i/

Hydrocolloids and gums II

http://innograin.uva.es/2022/03/08/hidrocoloides-y-gomas-ii/

Preservatives and bread preservation

http://innograin.uva.es/2022/04/12/conservantes-y-conservacion-del-pan/

Gluten free products

Gluten free breads. Starches and flours

http://innograin.uva.es/2021/05/11/panes-sin-gluten-almidones-y-harinas/

Gluten free breads. Other ingredients

http://innograin.uva.es/2021/05/18/panes-sin-gluten-otros-ingredientes/

Processes

Kneading

http://innograin.uva.es/2022/04/19/amasado/

Can we use the microwave to bake bread?

http://innograin.uva.es/2021/07/13/podemos-usar-el-microondas-para-cocer-pan/

Baking I

http://innograin.uva.es/2022/03/15/horneado-i/

Baking II

http://innograin.uva.es/2022/03/22/horneado-ii/

Nutrition

Nutritional Aspects of Bread

http://innograin.uva.es/2021/03/30/aspectos-nutricionales-del-pan/

How to eliminate, or reduce, the sugar content

http://innograin.uva.es/2021/06/22/como-eliminar-o-reducir-el-contenido-de-azucar/

Wholemeal breads, and how to improve their quality

http://innograin.uva.es/2021/09/14/panes-integrales-y-como-mejorar-su-calidad/

Our stuff (training, people, projects)

How to reduce bread waste

http://innograin.uva.es/2020/09/29/como-reducir-el-desperdicio-de-pan/

Recognition to Mario Martinez

http://innograin.uva.es/2020/11/03/reconocimiento-a-mario-martinez/

Comments to the program “Are you going to eat it?” dedicated to sourdoughs

http://innograin.uva.es/2020/12/01/comentarios-al-programa-te-lo-vas-a-comer-dedicado-a-las-masas-madre/

News (about our projects and articles)

http://innograin.uva.es/2020/12/15/novedades/

Food waste (video)

http://innograin.uva.es/2021/01/05/desperdicio-alimentario/

Doctoral training (some tips)

http://innograin.uva.es/2021/01/19/formacion-doctoral-algunos-consejos/

Doctoral training (as we do)

http://innograin.uva.es/2021/01/26/formacion-doctoral-como-lo-hacemos-nosotros/

Cereal Associations of interest

http://innograin.uva.es/2021/06/01/asociaciones-cerealistas-de-interes/

What are we doing, what are we going to do?

http://innograin.uva.es/2021/06/29/que-hacemos-que-vamos-a-hacer/

Trends in bread (and others)

http://innograin.uva.es/2021/08/17/tendencias-en-pan-y-otros/

33 Technical Conference of the AETC

http://innograin.uva.es/2021/11/23/33-jornadas-tecnicas-de-la-aetc/

Books and journals

http://innograin.uva.es/2022/01/18/libros-y-revistas/

TRANSCOLAB (Project and Summit)

http://innograin.uva.es/2022/03/28/transcolab-proyecto-y-summit/

Why do we eat less bread?

http://innograin.uva.es/2022/04/05/por-que-comemos-menos-pan/

Career Tips (IMHO)

What to value in a first job?

http://innograin.uva.es/2022/01/20/que-valorar-en-un-primer-trabajo/

Is it good to continue studying after a degree?

http://innograin.uva.es/2022/02/05/es-bueno-seguir-estudiando-tras-un-grado/

The CV of a recent graduate (or postgraduate)

http://innograin.uva.es/2022/02/18/el-cv-de-un-recien-graduado-o-postgrado/

University is not perfect

http://innograin.uva.es/2022/03/11/la-universidad-no-es-perfecta/

How to face studies (think about your future, avoid the comfort zone, and relate)

http://innograin.uva.es/2022/03/19/como-afrontar-los-estudios-piensa-en-tu-futuro-evita-la-zona-de-confort-y-relacionate/

How to look for work (or internships in a company)?

http://innograin.uva.es/2022/04/03/como-buscar-trabajo-o-practicas-en-empresa/

The relationship with companies

http://innograin.uva.es/2022/04/29/la-relacion-con-las-empresas/

The (hard) path of research

http://innograin.uva.es/el-duro-camino-de-la-investigacion/

The versatility of a degree: Agrifood Industries

http://innograin.uva.es/2022/01/24/la-versatilidad-de-una-titulacion-industrias-agroalimentarias/

Agrifood Engineering in Palencia. What we have achieved

http://innograin.uva.es/2022/02/08/ingenieria-en-industrias-agrarias-y-alimentarias-en-palencia-lo-que-hemos-conseguido/

Agrifood Engineering in Palencia. The evolution for the worse

http://innograin.uva.es/2022/02/22/ingenieria-en-industrias-agrarias-y-alimentarias-en-palencia-la-evolucion-a-peor/