{"version":"1.0","provider_name":"Epanet","provider_url":"https:\/\/epky.fi\/epanet","author_name":"Nina Harjunp\u00e4\u00e4","author_url":"https:\/\/epky.fi\/epanet\/author\/nharjunpaa\/","title":"Anu Hopia &amp; leipomisen kemiaa - Epanet","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"3UcMHi8lMN\"><a href=\"https:\/\/epky.fi\/epanet\/ajankohtaista\/anu-hopia-leipomisen-kemiaa\/\">Anu Hopia &amp; leipomisen kemiaa<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/epky.fi\/epanet\/ajankohtaista\/anu-hopia-leipomisen-kemiaa\/embed\/#?secret=3UcMHi8lMN\" width=\"600\" height=\"338\" title=\"&#8221;Anu Hopia &amp; leipomisen kemiaa&#8221; &#8212; Epanet\" data-secret=\"3UcMHi8lMN\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/epky.fi\/epanet\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Elintarvikekehityksen Epanet-professori Anu Hopia leipooTiedeykk\u00f6sess\u00e4. Millaisia kemiallisiia ilmi\u00f6it\u00e4 leipomisessa tapahtuu? Kuinka sitko syntyy ja miksi taikina kohoaa? Miten hiiva, sokerit, rasva ja jauhot reagoivat toisiinsa, kun sit\u00e4 tarkastelee molekyylitasolla? Miksi hapanjuurileiv\u00e4n leipominen vaatii niin hitaan ja monimutkaisen prosessin? Anu ehti my\u00f6s vastata Hesarin lasten tiedepalstalla kysymykseen, miksi joulutorttu kuumenee mikrossa nopeammin kuin vaikkapa perunamuusi.","thumbnail_url":"https:\/\/epky.fi\/epanet\/wp-content\/uploads\/sites\/4\/2024\/12\/anuleipoo.jpg","thumbnail_width":1080,"thumbnail_height":1080}