Final answer:
Gluten is essential for the structure and texture of bread, trapping the carbon dioxide bubbles produced by yeast during fermentation, allowing the dough to rise and maintain its form.
Step-by-step explanation:
Gluten plays a crucial role in the making of bread and leavened dough. When yeast ferments the sugars in the dough, it produces carbon dioxide gas. This gas forms bubbles within the dough, contributing to its rise and the characteristic airy texture of bread. Gluten, a protein found in wheat, acts as a binding agent, trapping the carbon dioxide bubbles produced during the fermentation process. This not only allows the dough to rise but also gives bread its structure and chewiness. In those with celiac disease, gluten triggers an autoimmune reaction, hindering nutrient absorption due to damage to the intestinal villi.