Leavening agent which acts through release of carbon dioxide during baking.
Leavening agent that releases CO2 when wet. The gas is trapped in the dough mix, giving volume and fragility or tenderness to the mix when baked.
Bicarbonate of soda, also known as sodium bicarbonate, is an inorganic substance utilized as a leavening agent. It has the ability to release carbon dioxide gas when it is combined with an acid. This process causes the batter or dough to increase in size, resulting in a rise in the final baked product.