As you have probably heard if you're at all interested in this protein, gluten is the reason why dough rises. Gluten (whose name comes from the latin word for "sticky"), forms a binding matrix in the dough. This binding matrix traps the carbon dioxide generated by yeast or acid-base reactions, which causes the dough to rise. - See more at: http://www.quickanddirtytips.com/education/science/what-gluten#sthash.oRXoY3JH.dpuf