Unwanted microflora in bread causes a disease called “potato disease”, as a result of which bakery products mold prematurely. The causative agents of this process are the spore-forming bacteria Bac.mesentericus and Bac.subtilis. A method for preventing “potato disease” is proposed due to the use of hypericum, honey, sour cream of 10% fat in the recipe. Water-honey extract fermented with Str.lactis and Str.cremoris was obtained. The introduction of 6% of the studied LAB fermented Str.lactis and Str.cremoris water-honey extract of hypericum, when mixing wheat dough, prevents the development of “potato disease” and mildew, intensifies the process of dough preparation. Dough fermentation is reduced by 60 min, gas-forming ability and fermentation activity of the dough are improved. This allows to obtain finished products with improved organoleptic (color, aroma, taste) and physico-chemical quality indicators (porosity, specific volume).

Studies have been conducted on the effect of the food biopolymer composition on the clinical-biochemical status of white inbred mice. The experiment showed that the development of laboratory animals was carried out without abnormalities with the complete safety of all individuals. Clinical-biochemical dynamics, glucose monitoring and the results of experiments in the exchange of macro and microelements of plasma of mouse blood indicated the normal flow of metabolic processes. In addition, the animals that consumed food additives had a higher rate of absorption of feed carbohydrates and a predominance of osteosynthesis processes in animal bone tissue. The studies conducted allow us to conclude that enrichment and trace elements increase the availability of trace elements, as well as activate the formation and strengthening of the bone tissue of the body.