The gas produced by baking bread is called Ozone. It is a poisonous gas, if a lot is inhaled, but the little bit made when bread is baked is not harmful.
Carbon dioxide
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.
Yeast added to bread dough produces a gas, and this causes the dough to rise, making the finished bread look like a sponge.
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.
Yeast converts sugar into the gas carbon dioxide. This causes the dough to expand or rise, as gas forms pockets or bubbles.
The product of alcoholic fermentation that causes dough to rise and creates the little holes in bread is carbon dioxide. During fermentation, yeast converts sugars into alcohol and carbon dioxide gas, which gets trapped in the dough. This gas expands when heated during baking, leading to the dough rising and forming the characteristic holes in the bread.
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.
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
The yeast feeds on carbohydrates in the dough and produces Carbon dioxide gas, this is what causes all the little bubbles that are present in bread and what causes it to "rise." It is left for a while in order for this process to happen and is usually allowed to double in size. Bread with no yeast in it is called "unleaven Bread."
The gas, carbon dioxide, forms bubbles in the bread dough, making it "rise".
Yeast turns some of the sugar in bread dough into alcohol and carbon dioxide. The carbon dioxide fills the bread with a lot of little bubbles. That makes it easy to eat. Without yeast bread would be like eating raw spaghetti.
Yeast added to bread dough produces a gas, and this causes the dough to rise, making the finished bread look like a sponge.