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Chemical raising agents, such as baking powder or baking soda, work by releasing carbon dioxide gas when they react with moisture and/or heat. This gas expands in the batter or dough, causing it to rise. Biological raising agents, like yeast or sourdough starter, are living organisms that metabolize sugars in the dough to produce carbon dioxide gas and alcohol through fermentation, which also causes the dough to rise. The key difference lies in the mechanism of action: chemical agents rely on chemical reactions, while biological agents involve living organisms and fermentation processes.

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ProfBot

7mo ago

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