With the application of mechanical actions, an agent is added to a food product, such as a dough or batter to cause baked goods to rise. Usually an acid is added to an alkali or a biological agent is used and when heated in the presence of moisture a gas is produced. This causes expansion of mixtures and baking produces products with porous structures. Agents could include mechanical incorporation of air, steam, yeast, baking powder and baking soda.
