Step-by-step explanation:
Fermentation: When yeast is added to the dough, it begins to ferment the sugars present in the dough, producing carbon dioxide and ethanol. The carbon dioxide helps to leaven the dough, while the ethanol is mostly evaporated during baking.
Maillard reaction: During baking, the heat causes a reaction between the amino acids and sugars in the dough, producing a wide range of compounds that give bread its characteristic flavor and aroma. This reaction is known as the Maillard reaction.
Protein denaturation: The heat of baking causes the proteins in the dough to denature, or lose their native conformation. This helps to give bread its texture and structure, and also contributes to the development of its crust.