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

Alcohol fermentation produces carbon dioxide gas as a by product and this is why alcohols fermentation is Suitable for baking. Fermentation from alcohol occurs when breads are made. The carbon dioxide gas is what creates the little air bubbles within the dough. And makes the bread be a light consistency we know and love. In contrast bread made without yeast aka alcohol fermentation is very flat.