Without gluten, baked goods won't hold their shape.

it helps dough rise by trapping gas bubbles

during fermentation and gives bread its unique texture.

Fermentation is process that converts sugars and starches into simpler substances. In baking, it causes
yeast and bacteria to convert sugars into carbon dioxide. During fermentation, carbon dioxide is
produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the
carbon dioxide expands and causes the bread to rise further.