{"id":11335,"date":"2024-12-31T08:54:15","date_gmt":"2024-12-31T06:54:15","guid":{"rendered":"https:\/\/epky.fi\/epanet\/?p=11335"},"modified":"2024-12-31T08:54:16","modified_gmt":"2024-12-31T06:54:16","slug":"anu-hopia-leipomisen-kemiaa","status":"publish","type":"post","link":"https:\/\/epky.fi\/epanet\/ajankohtaista\/anu-hopia-leipomisen-kemiaa\/","title":{"rendered":"Anu Hopia &amp; leipomisen kemiaa"},"content":{"rendered":"\n<p>Elintarvikekehityksen Epanet-professori Anu Hopia <a href=\"https:\/\/areena.yle.fi\/podcastit\/1-72630363\" target=\"_blank\" rel=\"noreferrer noopener\">leipooTiedeykk\u00f6sess\u00e4. <\/a><\/p>\n\n\n\n<p>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?<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Anu ehti my\u00f6s vastata <a href=\"https:\/\/www.hs.fi\/tiede\/art-2000010888845.html\" target=\"_blank\" rel=\"noreferrer noopener\">Hesarin lasten tiedepalstalla<\/a> kysymykseen, miksi joulutorttu kuumenee mikrossa nopeammin kuin vaikkapa perunamuusi. <\/p>\n\n\n\n<p><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" class=\"wp-image-11336\" style=\"width: 300px\" src=\"https:\/\/epky.fi\/epanet\/wp-content\/uploads\/sites\/4\/2024\/12\/anuleipoo.jpg\" alt=\"Pulla.\" srcset=\"https:\/\/epky.fi\/epanet\/wp-content\/uploads\/sites\/4\/2024\/12\/anuleipoo.jpg 1080w, https:\/\/epky.fi\/epanet\/wp-content\/uploads\/sites\/4\/2024\/12\/anuleipoo-300x300.jpg 300w, https:\/\/epky.fi\/epanet\/wp-content\/uploads\/sites\/4\/2024\/12\/anuleipoo-1024x1024.jpg 1024w, https:\/\/epky.fi\/epanet\/wp-content\/uploads\/sites\/4\/2024\/12\/anuleipoo-150x150.jpg 150w, https:\/\/epky.fi\/epanet\/wp-content\/uploads\/sites\/4\/2024\/12\/anuleipoo-768x768.jpg 768w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[192,420,1417,1416,51],"class_list":["post-11335","post","type-post","status-publish","format-standard","hentry","category-ajankohtaista","tag-anu-hopia","tag-elintarvikekehitys","tag-kemia","tag-leipominen","tag-tiede"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Anu Hopia &amp; leipomisen kemiaa - Epanet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/epky.fi\/epanet\/ajankohtaista\/anu-hopia-leipomisen-kemiaa\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Anu Hopia &amp; leipomisen kemiaa - Epanet\" \/>\n<meta property=\"og:description\" content=\"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? 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