Solution:
The above statement is true.Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough via an acid-base reaction, causing bubbles in the wet mixture to expand and leave the mixture. It is water soluble and only slightly soluble in alcohol. Baking soda reacts with water to produce heat and carbonic acid, which results in the production of carbon dioxide.
