: In some regions, it is used as a base for summer soups similar to Okroshka. Could you clarify if you are looking for: A specific author or university? A paper on the chemical properties of buttermilk in baking? A historical collection of folk recipes?

Knowing the (e.g., a university project, a historical interest, or a chemistry query) will help me find the specific document for you.

: Research into how buttermilk affects the rheology (flow) and structure of dough. For example, studies from the Food Science and Technology category.

While there isn't one singular "famous" paper with that exact phonetic title, research in this area usually falls into these categories:

It seems you are looking for a or scholarly research regarding recipes from "pahta" (пахта) , which is the Russian/Slavic term for buttermilk . 🔍 Research Context

If your search is for practical application rather than academic theory, "pahta" is most commonly used for: Pancakes (Oladyi)

: The acidity in buttermilk reacts with baking soda to create a very fluffy texture. : Used as a leavening agent.

: Papers exploring the bioactive compounds (like milk fat globule membrane) found in buttermilk.