How is carbon dioxide in raising agent?

Carbon dioxide serves as a raising agent in baking by creating gas bubbles in dough and batter, which helps to leaven and lighten baked goods. When ingredients such as baking soda or baking powder are mixed with moisture and heat, they release carbon dioxide gas. This gas expands and causes the dough or batter to rise, resulting in a fluffy texture in products like cakes, breads, and muffins. The process also contributes to the overall flavor and structure of the final baked item.