Raising Agents

Bicarbonate of soda and baking powder (which contains bicarbonate of soda) are chemicals that generate carbon dioxide to raise flour batters during baking. They were first used in the last century as raising agents for flour with low gluten levels, which is more suitable for cake-making than strong flour, the high-gluten type used for baking breads. Chemical raising agents only generate gas briefly, which is why they are unsuitable for the extended raising required for a high-gluten dough, gluten being the protein element in wheat that gives a dough its essential plasticity and elasticity, and which makes bread texturally different from cake.