{"version":"1.0","provider_name":"OmahBSE","provider_url":"https:\/\/www.omahbse.com\/blog","author_name":"admin","author_url":"https:\/\/www.omahbse.com\/blog\/author\/admin\/","title":"Bagaimana sifat kimia berperan dalam pembuatan roti tawar? - OmahBSE","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"DOHva7zojX\"><a href=\"https:\/\/www.omahbse.com\/blog\/bagaimana-sifat-kimia-berperan-dalam-pembuatan-roti-tawar\/\">Bagaimana sifat kimia berperan dalam pembuatan roti tawar?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.omahbse.com\/blog\/bagaimana-sifat-kimia-berperan-dalam-pembuatan-roti-tawar\/embed\/#?secret=DOHva7zojX\" width=\"600\" height=\"338\" title=\"&#8220;Bagaimana sifat kimia berperan dalam pembuatan roti tawar?&#8221; &#8212; OmahBSE\" data-secret=\"DOHva7zojX\" 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:\/\/www.omahbse.com\/blog\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.omahbse.com\/blog\/wp-content\/uploads\/2023\/08\/Bagaimana-sifat-kimia-berperan-dalam-pembuatan-roti-tawar.webp","thumbnail_width":780,"thumbnail_height":500,"description":"Sifat kimia memainkan peran penting dalam pembuatan roti tawar. Bahan seperti ragi, gula, dan tepung terlibat dalam reaksi kimia yang menciptakan gas karbon dioksida, yang menyebabkan roti mengembang. Sifat asam ragi juga membantu meningkatkan rasa roti. Artikel ini akan menjelaskan lebih lanjut tentang peran sifat kimia dalam pembuatan roti tawar. Penjelasan dan Jawaban Sifat kimia [&hellip;]"}