Innograin. The blog about bakery products

Innograin. The blog about bakery products

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.


The importance of gluten

Starch in baking


Flour analysis and others

Flour quality I

Flour quality II (proteins)

Quality control equipments I: Kneading

Quality control equipments: Handling

Fermentation control. Reofermentometer


Heat treated flours

Germinated flours

Fortification (or enrichment) of flours

Rye flour

Triticale and Tritordeum

Rice flour

Maize (corn) flour

Millets, teff and fonio


Ancient wheats (spelt, kamut and others)

Micronized flours and protein concentrates

Whole grain flours


Salt in baking

Psyllium, a very interesting ingredient

Importance of water in baking


Vital Gluten


Sugars in baking

Dairy products

Dairy products II


Egg products

Cacao and chocolate


Inuline and oligiofructose (and other fibers)

Oils and fats. Basics

Oils and fats. Applications

Additives and enzymes

Oxidizing and reducing agents

Emulsifiers in baking

Enzymes I

Enzymes II

Baking powders

Ammonium bicarbonate

Consumption habits and consumer perception

Hydrocolloids and gums I

Hydrocolloids and gums II

Preservatives and bread preservation

Gluten free products

Gluten free breads. Starches and flours

Gluten free breads. Other ingredients



Can we use the microwave to bake bread?

Baking I

Baking II


Nutritional Aspects of Bread

How to eliminate, or reduce, the sugar content

Wholemeal breads, and how to improve their quality

Our stuff (training, people, projects)

How to reduce bread waste

Recognition to Mario Martinez

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

News (about our projects and articles)

Food waste (video)

Doctoral training (some tips)

Doctoral training (as we do)

Cereal Associations of interest

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

Trends in bread (and others)

33 Technical Conference of the AETC

Books and journals

TRANSCOLAB (Project and Summit)

Why do we eat less bread?

Career Tips (IMHO)

What to value in a first job?

Is it good to continue studying after a degree?

The CV of a recent graduate (or postgraduate)

University is not perfect

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

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

The relationship with companies

The (hard) path of research

The versatility of a degree: Agrifood Industries

Agrifood Engineering in Palencia. What we have achieved

Agrifood Engineering in Palencia. The evolution for the worse

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