Innograin
  • Innograin
  • Blog
  • Who we are
    • About us
    • OUR PHILOSOPHY
    • OUR LINES OF WORK
  • PUBLICATIONS AND MEDIA COLLABORATIONS
    • Scientific papers
    • Informative Articles
    • BOOKS AND BOOK CHAPTERS
    • Patents
  • Partners
  • Español
  • English

Innograin

Grupo de investigación y blog sobre cereales, legumbres y otros granos.

Informative Articles

Informative Articles

Here you have our latest articles of divulgation (In Spanish):

The placebo effect also exists in food

Why we should all increase our consumption of wholemeal breads and flours?

Are modern wheats worse for health and the environment?

How to reduce food waste?

Science lessons for children to learn while making bread during confinement

Why is today’s bread not what it used to be?

Why isn’t Spain a world power in food?

Salmorejo, torrijas and even beer: stale bread can still be put to good use

How to preserve bread (and what to do if it gets stale)?

Wholemeal bread at last: why new rules benefit consumers

New nutrition labelling puts bread (even sliced) in good stead

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to email a link to a friend (Opens in new window) Email

Like this:

Like Loading...

Traducir · Translate

Categories

Recent Posts

  • BAKERY AND BAKED GOODS COURSE 12
  • Ammonium bicarbonate
  • Leavening Agents or Baking Powders
  • Flavours
  • Preservatives and Bread Preservation

Tags

Additives Amylases Baking Batter Biscuits Bread Butter Cakes Celiac disease Cookies Course Dairy Doughnut Egg Egg white Emulsifiers Enzymes Erythritol Fats Fermentation Flour Flours Freezing Frying Gluten Gluten free Health Ingredients Kneading Lactose Maize Milk Millet Muffins Oils Oven Parbaked Popcorn Proteins Quality Rice Sugars Temperature Training Yeast

Categories

  • Additives
  • Basic
  • Batters and Breading
  • Breads around the World
  • Cakes
  • Enzymes
  • Flours
  • Gluten free
  • Health
  • Ingredients
  • Processing
  • Product
  • Quality
  • R & D
  • Training

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
© 2025 | Proudly Powered By WordPress | Theme: Nisarg
%d