How does gluten help dough rise during baking?

In the context of food processing, gluten is essential for the production of leavened baked goods. It is a mixture of water-insoluble proteins—primarily gliadin and glutenin—that form a complex, chainlike molecular network when mixed with water.1

This network provides the dough with an elastic structure that is capable of trapping carbon dioxide gas produced during fermentation by yeast. As the yeast releases gas, the elastic gluten network expands, allowing the dough to rise. The quality and strength of this network, which can range from soft and extensible to tough and elastic, determine the final texture and baking characteristics of the product. During the rounding process, bakers further manipulate this structure to create a continuous skin that helps retain these gases, ensuring the dough maintains its shape and volume.12