Name Two Chemical Leavening Agents, and Explain How They Cause

Name two chemical leavening agents, and explain how they cause batters and doughs to rise. Describe the purpose of leavening agents in baked goods. Explain why baking soda is used with an acid in baked goods
Leavening agents release gases that cause air pockets to be created in baked goods, making them rise and become lighter in texture. Baking soda (sodium bicarbonate) is an alkali that, in the presence of moisture, reacts with an acid to release carbon dioxide gas. The gas is created as soon as it is mixed. Baking powder is a mixture of sodium bicarbonate and one or more acids. Products made with baking powder do not require the addition of an acid to activate the chemical leavening. Double-acting baking powder releases gas on contact with moisture and when the product is heating, making it easier to use.