baking powder
baking soda
yeast
stiffly beaten egg white
soda water, lemonade or other carbonated soda drinks
Function of raising agents in a muffin?
suiiiii
air and yeast
oxygen nitrogen carbon dioxide
Raising agents are used in baking to introduce air or gas into a mixture, causing it to expand and rise during baking. This process creates a lighter, softer texture in baked goods such as cakes, muffins, and bread. The main principles behind raising agents are to create leavening, which helps dough or batter to rise and become fluffy.
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
If it has any raising agents in it (including self raising flour), you should cook it immediately after mixing. If it does not, it should be ok in the fridge.
It makes the product light and fluffy and springy and airy.
Raising agents introduce carbon dioxide gas into foods - by chemical reaction. They're intended to make pastries and bread food more palatable.
I'm not sure what you mean by mechanical, but raising agents like baking soda, baking powder, and yeast make foods light and fluffy.
It gives 'lightness' (a reaction with raising agents) and a slight acidity (like yogurt would).
So they are evenly distributed with the flour and will rise evenly when baked.