What effect does buttermilk have in baking Such as rising higher weighing more etc?

1. Rising higher: Buttermilk contains lactic acid, which reacts with baking soda to produce carbon dioxide gas. This gas causes baked goods to rise.

2. Weighing more: Buttermilk is denser than milk, so it adds weight to baked goods. This can be beneficial for recipes that require a denser texture, such as pancakes and muffins.

3. Tenderizing: Buttermilk contains enzymes that break down gluten, which is a protein found in wheat flour. This makes baked goods more tender.

4. Adding flavor: Buttermilk has a slightly tangy flavor that can add depth and complexity to baked goods.

5. Keeping baked goods moist: Buttermilk helps to keep baked goods moist because it contains lactic acid, which is a humectant. This means that it attracts and holds onto water molecules.