Why is Reinhart using enzymes and fermentation in the bread? Has the biotechnology of bread changed since it was first created? Why or why not? Please explain in 4-5 sentences minimum.

 It's just dough that is wet. ... And enzymes are the secret, kind of, ingredient in dough that brings out flavor.It starts to release the sugars trapped in the starch. That's what enzymes are doing Yes, biotechnology of bread has changed since it was first created because of howwe process and form the bread now.

Explanation:

step 1: nitrogen fixation- conversion of atmospheric no₂ into forms useful to plants by lightning, bacteria, and cyanobacteria.

step 2: nitrification-process of converting ammonia to nitrite or nitrate.

step 3: assimilation-plant roots absorb new form of nitrogen.

step 4: ammonification-conversion of organic nitrogen to ammonia by bacteria involved in decomposition.

step 5: denitrification-bacteria turns the decomposed matter back into n₂o, which is released into atmosphere; repeat cycle.