What feature of alcohol fermentation makes it more suitable for the baking process than lactic acid fermentation? A. Alcohol fermentation generates NAD+ from NADH, but lactic acid fermentation generates NADH from NAD+.
B. Carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation.
C. Yeasts can use alcohol fermentation, but only human muscle cells can use lactic acid fermentation.
D. The products of alcohol fermentation are edible but those of lactic acid fermentation are not edible.

The correct answer is : B. Carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation.

Explanation:

In t5he lactic fermentation, the end product is lactic acid whereas in Alcohol fermentation produces by-product carbon dioxide gas which makes it more suitable for baking.

Alcohol fermentation takes place the bread is made as gas is what puts tiny air bubbles within the dough of the bread and makes bread lighter consistency we are used to. Yeast helps in producing carbon dioxide by alcohol fermentation.

not only is it colder, it also becomes darker, less salty, and more dense.

digestion

it excretes wastes