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Gas Cell. Any of a multitude of minute voids in a dough (q.v.) or batter (q.v.) that are filled principally with carbon dioxide (q.v.), but also with air and water vapor (q.v.). The cell is enclosed in an elastic gluten-starch matrix (q.v.) that expands when heated during baking. This imparts a soft, spongy and resilient texture (q.v.) to the internal crumb (q.v.) of the baked product.