SUMMARY
product microbiological stability improvement during storage that include the usage of artificial preservatives or sourdough with specifically cultivated fermentative microflora and evaluating their effectiveness, the importance of search for alternative solution for problems of baking industry has been demonstrated. In this aspect especially interesting are aromatic and medicinal plants known for their antiseptic, antioxidant, and other properties capable of stabilizing the product quality. The main goal of this work is the study of a number of phyto-additives and their impact on pathogenic microorganisms and fermentative microflora of semi-products, their biotechnological properties, and finished product quality. The usage of phyto-additives as extracts has been proposed. It has been determined that hop, St John’s wort, and ashberry extracts have pronounced antiseptic properties towards microbiological pathogens of bakery products. The sage, marigold, peppermint, and chamomile extracts have been effective against mold fungi. All extracts have positive effect on intensity of fermentation process where the best results has been achieved by using cinnamon rose, haw, ashberry, and hop extracts. The consumer properties of wheat bread with extracts added judged by volume, texture, and shape stability for almost all samples have been either improved or identical to check sample. Their microbiological stability has been considerably improved.