Abstract
This article examines the role of microorganisms in breadmaking, as key participants in fermentation processes. Special attention is given to yeasts and lactic acid bacteria, their interaction, and their influence on the formation of bread structure, taste, aroma, and nutritional value. Modern scientific data on the metabolic activity of microorganisms in dough are analyzed, as well as factors affecting their growth and development, including temperature, medium composition, and technological parameters. Contemporary approaches to the use of probiotic cultures in bread production are also considered, aimed at enhancing the functional value of the final product. Particular attention is paid to methods of controlling microbiological contamination of raw materials and finished products, which is essential for ensuring the safety and consistent quality of bakery products. It is shown that the use of controlled microbiological processes not only improves technological characteristics but also enhances the biological value of the product. Thus, the development of breadmaking is closely linked to a deeper understanding of the role of microorganisms. Advances in microbiology and biotechnology create opportunities for improving technologies, enhancing product quality, and ensuring safety, which is especially important in the context of increasing demands for food products.