What happens to the dough when carbon dioxide is produced during fermentation?

During fermentation, yeast produces carbon dioxide gas as it metabolizes sugars. This carbon dioxide gets trapped in the gluten network of the dough, causing the dough to rise and expand. This process is crucial for creating the lightness and airiness in baked goods like bread and pastries. As the gas accumulates, it forms bubbles within the dough, resulting in a leavening effect that contributes to the volume and texture of the final product.

While other responses might describe characteristics of bread or dough, they do not accurately represent the transformative action of carbon dioxide during fermentation. For instance, the dough does not harden or become soggy as a result of carbon dioxide production; rather, it experiences an increase in volume and a change in texture, which ultimately leads to a better structure in the finished baked item.