There are 4 different raising agents: air, bread soda, Baking Powder, yeast.
In all baked foods, air is important to get lots of air into the mixture. Air expands when heated and makes the food light.
Bread soda is alkali. When mixed with buttermilk (acid) and a liquid it makes Carbon Dioxide. The Carbon Dioxide expands and rises when heated, raising the dough.
Baking Powder is a mixture of bread soda and an acid. When moistened by eggs or milk Carbon Dioxide is produced. The Carbon Dioxide expands and rises when heated, raising the dough. You can make family cake or bakery by our Baking Powder.
