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:

i have to report this, it doesn't relate to biology

step 1: initiation

initiation is the beginning of transcription. it occurs when the enzyme rna polymerase binds to a region of a gene called the promoter. this signals the dna to unwind so the enzyme can ‘‘read’’ the bases in one of the dna strands. the enzyme is now ready to make a strand of mrna with a complementary sequence of bases.

step 2: elongation

elongation is the addition of nucleotides to the mrna strand. rna polymerase reads the unwound dna strand and builds the mrna molecule, using complementary base pairs. there is a brief time during this process when the newly formed rna is bound to the unwound dna. during this process, an adenine (a) in the dna binds to an uracil (u) in the rna.

step 3: termination

termination is the ending of transcription, and occurs when rna polymerase crosses a stop (termination) sequence in the gene. the mrna strand is complete, and it detaches from dna.