What by-product of fermentation cause bread to rise?

Here's how it works:

1. Yeast consumes sugar: Yeast, a single-celled fungus, is added to the bread dough. It feeds on the sugars present in the flour.

2. Fermentation: As the yeast consumes sugar, it produces carbon dioxide and alcohol as byproducts.

3. Trapped gas: The carbon dioxide gas gets trapped within the gluten network of the dough.

4. Rising: As the gas accumulates, it causes the dough to expand and rise.

The alcohol produced during fermentation evaporates during baking, leaving behind the airy, porous texture we associate with bread.