What is the principles behind the use of raising agents?

Raising agents are substances used in baking to help baked goods rise and become light and fluffy. The main principles behind their use involve the release of gases, such as carbon dioxide, which create air pockets in the dough or batter. This gas expansion is typically achieved through chemical reactions (as with baking powder or baking soda) or biological processes (as with yeast). The trapped gases expand during baking, causing the product to rise and create a soft and airy texture.