Buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous. Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts
Flour extraction the larger flour particles to increase loaf volume while retaining the majority of the nutritional bran and germ elements along with the endosperm. This is accomplished by direct extraction of the fine whole grain flour output of impact or attrition mills. Millers have been able to match the finer particle size distribution of low extraction roller milled white flour (72% extraction) that eliminated all the bran and germ elements with a higher +88% extraction that retains most of them. Flour extraction Flour extraction is the common process of refining Whole Grain Flour first milled from grain or grist by running