Bilyk O.
Cand. Tech. Sci., Professor, Professor of the Department of Bakery and Confectionery Technology National University of Food Technologies
Bogachov Iu.
Student of higher education educational degree Ph.D, Department of Technology of Bakery and Confectionery Products National University of Food Technologies
Dushchak O.
Cand. Tech. Sci, Associate Professor, Associate Professor  of Department of Canning technology of the National University of Food Technologies
Cand. Tech. Sci., Assoc. Prof.
Khomenko D.
Student of higher education educational degree Master’s of the Department of Bakery and Confectionery Technology National University of Food Technologies

Abstract
Bakery products are among the most common food products, but they are prone to mold, which leads to an unpleasant odor, accumulation of mycotoxins, and spoilage of the product. This article presents the results of research and a comparative analysis of calcium propionate of different brands. The presented results demonstrate the positive effect of using calcium propionate and its salts on the positive dynamics of suppressing the agents of microbiological spoilage of bakery products. It was found that the best effect on the suppression of mold fungi was exerted by calcium propionate of the trademark “PROBAKE” in an amount of 0.2% to the mass of flour.

Keywords: microbiological contamination, mold, calcium propionate, bakery products, safety