Why does bread continue to raise when baked?

The leavening agents in bread continue to produce gas during the baking process, causing the bread to rise. Leavening agents such as yeast ferment the sugars in the dough, generating carbon dioxide gas. This gas gets trapped in gluten proteins (a network formed by wheat flour when mixed with water), resulting in dough expansion. As dough bakes, its structure sets due to protein coagulation and starch gelatinization. However, yeast still generates some gas while heat inactivates it around 45 °C (113 °F). This additional production raises the bread dough further in the oven, until high internal temperatures denature the enzymes within the yeast and its fermentation stops.