What causes causes dough to rise in Bakery?

Above 70 °C, sodium bicarbonate gradually decomposes into sodium carbonate, water and carbon dioxide as follows:
2 NaHCO3 → Na2CO3 + H2O + CO2
In bakery, it reacts with other components or decomposes at higher temperature to release carbon dioxide, which causes dough to rise."
Vessels containing a porous material are first filled with acetone followed by acetylene, which dissolves into the acetone. One liter of acetone can dissolve around 250 liters of acetylene.

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