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

The use of yeast in bread-making exemplifies biotechnology because it involves utilizing a living organism, specifically a microorganism, to enhance food production. Yeast, a type of fungus, plays a crucial role in fermentation, where it metabolizes sugars and produces carbon dioxide and alcohol. The carbon dioxide gas produced is what causes the dough to rise, creating the light, airy texture characteristic of well-made bread.

This process highlights a key aspect of biotechnology: the application of biological systems or organisms to develop or create products that benefit humanity, such as food. Yeast has been harnessed in this way for thousands of years, demonstrating a long history of biotechnology in action.

Options that suggest yeast is inorganic or cannot be grown misinterpret the nature of yeast as a biological entity. Additionally, claiming that making bread has no biological implications overlooks the fundamental role of yeast and the biochemical processes involved in bread-making. Thus, recognizing yeast as an organism used to meet food needs accurately reflects its biotechnological significance.