Why is using yeast to make bread considered a form of biotechnology?

Using yeast to make bread is considered a form of biotechnology because yeast is a living organism that plays a crucial role in the fermentation process, which is essential for bread-making. When yeast ferments, it converts sugars into carbon dioxide and alcohol. The carbon dioxide gas produced causes the dough to rise, creating the desirable texture in bread. This process is a practical application of biological organisms and their metabolic processes to meet human food needs.

Biotechnology encompasses the use of biological systems, organisms, or derivatives to develop or create products, and in this context, bread-making leverages the biological activity of yeast in a controlled manner to produce food. The use of yeast in baking also illustrates the foundational concepts of biotechnology, such as harnessing and manipulating biological processes for practical applications.

The other options do not accurately capture the essence of why yeast is significant in this context. Yeast is not an inorganic material nor does it face restrictions in its ability to grow; it thrives in sugary environments. Additionally, making bread certainly has biological implications given it involves metabolic activities of a living organism, thus supporting the definition of biotechnology.