Why is raising agent added?

Raising agents are added to baked goods to create a light and airy texture by producing gas during the cooking process. This gas expands and causes the dough or batter to rise, resulting in a softer, more palatable product. Common raising agents include baking powder, baking soda, and yeast, each of which contributes to the leavening process in different ways. Overall, they enhance the overall structure and mouthfeel of baked items.