Biotechnology is applied in bread-making. Fig. 1.1 outlines some of the stages in bread production. The diagram shows: 'flour, salt and water are mixed in a bowl' → Step 1 mixing → 'organism A and an energy source are added' → Step 2 mixing → 'dough is formed' → Step 3 dough left at 35 ^{\circ}C for 2 hours → 'gas bubbles are produced in the dough' → Step 4 the dough is shaped and left at room temperature → 'the dough is placed in baking tins' → Step 5 dough is baked for 30 minutes at 200 ^{\circ}C → 'bread is produced'.
(a)[1]
State the name given to organism A in Fig. 1.1.
(b(i))[1]
State the source of energy used by organism A.
(b(ii))[1]
State the name of the process in step 3 that makes gas bubbles form in the dough.
(b(iii))[1]
State the name of the gas that is released to make the bubbles in the dough.
(c)[2]
Explain the reasons for the different temperatures used in step 3 and step 5.
(d)[2]
State the names of two biotechnology products, apart from bread, that make use of microorganisms.