What are the functions of rising agent?

Rising agents help baked goods like bread and cakes achieve a light and fluffy texture by creating gas bubbles in the dough or batter. They can be either biological (e.g. yeast) or chemical (e.g. baking powder) and work by releasing carbon dioxide gas when exposed to heat. This gas expands during baking, causing the product to rise and giving it a soft and airy crumb.