Final answer:
Leavening agents like yeast produce carbon dioxide gas during fermentation, which causes the dough to rise by forming and expanding bubbles, resulting in light and fluffy bread with an improved taste and texture.
Step-by-step explanation:
Leavening agents in bread products play a crucial role in the baking process. They are responsible for producing carbon dioxide gas which leads to the leavening effect. As yeast, a common leavening agent, consumes sugar during the process of alcoholic fermentation, it releases carbon dioxide gas as a waste product. This gas gets trapped in the dough, forming bubbles. These bubbles expand due to heat during the baking process, causing the dough to rise and creating a light and airy texture in the final bread product. Apart from yeast, other chemical leavening agents like baking powder can also be used to achieve a similar effect. Additionally, the use of leavening agents not only improves the bread's volume but also its taste and texture, contributing to the enjoyable experience of eating freshly baked, fluffy bread.