Short answers, pulled from the story.
The oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan's northeastern desert. This discovery suggests humans were making bread long before agriculture began around 10,000 BC.
The Chorleywood bread process was developed in 1961 and uses intense mechanical working of dough to dramatically reduce the fermentation period. It allows for the use of grain with lower protein content and is now widely used around the world in large factories.
Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli without any added yeast. The starter cultivates these microorganisms in a mixture of flour and water and can be maintained indefinitely by regular additions of flour and water.
A study by the University of Hohenheim found that industrially produced bread typically has a high proportion of FODMAP carbohydrates due to a short rising time usually only one hour. The high proportion of FODMAP carbohydrates in such bread then causes flatulence which is particularly problematic in intestinal diseases such as irritable bowel syndrome.
Acrylamide has been found to occur in bread when heated higher than 120 degrees Celsius and is neurotoxic with adverse effects on male reproduction and developmental toxicity. A study has found that more than 99 percent of the acrylamide in bread is found in the crust and it is also carcinogenic.