gluten
carbon dioxide is he gas excreted by yeast metabolising sugars in the dough making it rise.
The yeast in the dough break down the sugar to produce energy and the byproducts carbon dioxide gas, which makes the dough rise, and ethanol. This process is called alcoholic fermentation, and is a type of anaerobic cellular respiration.
The gas released by yeast, CO2, creates bubbles, as the bubbles expand in the dough, the bread rises. As the bread bakes, the bubbles set and give the bread its light, airiness.
In 1956 he punched out a gas attendant that was filling up his car.
Yeast is added to bread along with moisture and sugar, and the dough is kept in a moist, warm environment. During this rising time, the yeast consumes the sugar in the dough and release CO2 gas, which is trapped in the dough and causes the dough to rise. When the dough is baked, the yeast is killed, but the bubbles created by the gas remain.
Carbon dioxide
No, air by itself does not make bread rise. In yeast dough, the micro organisms (yeast) consume sugars in the dough and produce gas. The gas bubbles are trapped in molecules of protein in the dough called gluten. These gas bubbles expand and cause the dough to rise. When the dough is baked, the heat makes the gas bubbles expand further producing soft delicious bread.
Oxygen
Co2
1) air2) steam3)carbon dioxide4)yeast
While bread dough is proofing, it ferments and produces gas pockets, which are the holes that you see.
Carbon dioxide