Baking Powder.
The yeast consumes the natural sugars in the dough and causes bubbles to form. This causes the dough to rise. It's being blown up by the yeast.
Yeast is the ingredient used in baking that causes the dough to rise.
Carbon dioxide
Yeast.
Fermentation causes bread dough to rise. Certain yeasts and bacteria are capable of producing energy from sugars through fermentation. Yeast such as S. cerevisiae causes bread dough to rise. - Intro to Biotechnology (Third Edition): Thieman & Palladino
Alcoholic fermentation
Leavening means to put something into dough which ferments and causes the dough to rise. The most commonly used leavening is yeast.
When all the ingredients are combined and the dough is kneaded and set aside to rise, it is referred to as the "proofing" or "fermentation" stage in bread-making. During this process, yeast ferments the sugars in the dough, producing carbon dioxide, which causes the dough to expand and rise. This step is crucial for developing the dough's texture and flavor. After proofing, the dough is usually shaped and allowed to rise again before baking.
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.
C02 babe
the carbon dioxide that is produced during fermentation expands which causes the dough to rise and the coagulation of the protein gluten prevents the dough from falling back into its original state (flat).
Carbon dioxide is the gas produced by yeast cells during fermentation that causes bread dough to rise through the process of leavening. This gas gets trapped in the dough, creating air pockets that expand and make the bread rise.