What is the effect of using a biological raising agent in baking?

Using a biological raising agent, such as yeast, in baking primarily causes the dough to rise through gas production. Yeast ferments the sugars present in the dough, producing carbon dioxide gas and alcohol in the process. The carbon dioxide gas gets trapped in the gluten network of the dough, causing it to expand and rise. This leavening action is essential for creating the light and airy texture often desired in bread and other baked goods.

In contrast, while flavor enhancement and texture changes are important in baking, they are not the primary effect of biological raising agents. Additionally, although some biological agents can have an effect on color, especially when baked, their main role focuses on the production of gas to create volume and structure in the finished product.