Why does baking powder cause baked good to rise higher?

Baking powder causes baked goods to rise higher due to the chemical reaction that occurs when it is combined with liquid. Baking powder is a combination of baking soda, an acid (cream of tartar or sodium acid pyrophosphate), and a drying agent (cornstarch). When baking powder is added to a liquid, the acid and baking soda react to form carbon dioxide gas. The gas bubbles rise to the surface and become trapped in the batter, causing it to expand and rise.

The amount of rise that occurs depends on the amount of baking powder used and the type of acid used. Cream of tartar produces a slower reaction than sodium acid pyrophosphate, so it will result in a more gradual rise. Sodium acid pyrophosphate produces a faster reaction, resulting in a quicker rise.

The drying agent in baking powder helps to prevent the baked good from becoming too moist. It absorbs excess moisture and keeps the baked good from becoming soggy.

Baking powder is a leavening agent, which means it causes baked goods to rise. Other leavening agents include yeast, baking soda, and steam.