AI-generated practice question — model-generated for extra practice, not a previous-year CBSE board question.
CO₂ produced during the reaction of baking powder causes the bread/dough to rise by making it porous and soft, giving it a light, fluffy texture.
Baking powder contains sodium hydrogen carbonate (NaHCO₃) which, on heating with a mild acid, releases CO₂ gas. This gas gets trapped in the dough, causing it to expand and become spongy. Examiners expect students to mention "rise/porous/fluffy" as the key function of CO₂. Note: The source passages do not directly cover this topic, so the answer draws on standard CBSE Chapter 2 (Acids, Bases and Salts) content on baking powder.