Which of the following substances helps baked goods, such as cakes, lighten or rise during baking?

Baked goods like cakes need to rise to achieve their light and fluffy texture, and this is primarily accomplished through the action of leavening agents. Leavening agents are substances that produce gas, typically carbon dioxide, which gets trapped in the batter or dough. As the mixture is heated during baking, the gas expands, causing the mixture to rise and creating a light structure. Common leavening agents include baking soda, baking powder, and yeast.

For example, when baking powder is used, it typically contains both an acid and a base. When moistened and heated, it produces carbon dioxide gas, which increases the volume of the batter. Similarly, yeast ferments the sugars present in the dough, producing gas as a byproduct, which also contributes to the rising effect.

Antioxidants, emulsifiers, and surfactants serve different roles in food science. Antioxidants help prevent spoilage and maintain quality by slowing oxidative reactions. Emulsifiers enable the mixing of oil and water, aiding in the texture and moisture of baked products rather than contributing to volume. Surfactants lower the surface tension of liquids, which can help with texture and mouthfeel but do not contribute directly to the rising process. Thus, leavening