What feature of alcoholic fermentation makes it more suitable for the baking process than lactic acid fermentation?

The feature of alcoholic fermentation that make it more suitable for baking process is that it involves yeast which produce carbon dioxide and alcohol during the process. The carbon dioxide produce causes the dough to rise and to fill up. The enzymes present in the yeast also help to speed up the fermentation reaction.

Atissue is a group of connected cells that have a similar function within an organism.