## 1 Introduction  
Bakery products have become an important part of the daily diet of people around the world due to rapid socio-economic development [1]. More than 9 billion kilograms of bakery goods are produced each year and approximately 70 kg of bakery products are consumed per person per year [2]. Bread comes in many types, sizes, shapes, and textures depending on national and regional traditions [3]. At the same time, the consumption of bakery products made from wholegrain and graham flour is increasing gradually, mainly due to a greater awareness of the need to reduce the consumption of simple carbohydrates and fats. The consumption of wholegrain and graham flour products elevates the intake of dietary fiber and vegetable protein [4]. To produce bakery products, the basic ingredients are flour, water, yeast (or other fluffing-up agent), and salt. Additional raw materials can be used to improve dough processing or to manufacture special products that often have a higher nutritional value [5]. The optimal processing depends on the type of baked goods and the requested properties of the final product [6]. For baked goods, important quality characteristics include large loaf volume, soft, uniform texture, and satisfactory shelf life [2]. Rolls and breads have a limited shelf life. They undergo physical, chemical, and microbial changes during cooling after baking and storage itself. Physical and chemical changes cause the loss of freshness, and deterioration in texture and taste. Microbiological spoilage is caused due to the growth of bacteria (mainly _Bacillus subtilis_), fungi (especially _Rhizopus nigricans_, _Penicillium expansum_ or _P. stolonifer_, and _Aspergillus niger_), and yeasts (most often _Saccharomyces cerevisiae_) [3]. It is responsible for the change in appearance, odor formation, and the production of toxic metabolites, monitored are mainly aflatoxin, ochratoxin A, deoxynivalenol, and zearaleno. These can threaten human health and generate significant economic losses for the baking industry and consumers [7]. According to the Food and Agriculture Organization of the United Nations (FAO), foodborne molds and their toxic metabolites cause about 25% of the global agricultural food losses [8]. The spoilage of bakery products is influenced by several factors. The importance could be considered for processing conditions including packaging and product characteristics. For a product, the ingredients used, nutritional composition, oxidative stability, moisture, water activity, and pH are decisive. In processing, the baking time, baking temperature, cooling, and hygiene of the production environment matter. For storage, temperature, access to light, relative humidity, and microorganism content are controlled. Packaging characteristics are also very important. For packaging, mechanical properties, thermal stability, gas permeability, UV barrier, gas composition, antioxidant, and antimicrobial activity are monitored [1]. A set of procedures is used to prevent the spoilage of bakery products. Conventional methods use preservatives. Preservatives are added to foods to increase or maintain nutritional value and quality. They prolong the shelf life of the products reasonably. They inhibit the growth of microorganisms and thus support consumer acceptability [9]. The amount and composition of each preservative is regulated by legislation. Preservatives are divided into two groups, chemical and natural ones. Chemical preservatives include synthetic substances such as benzoates, sorbates, nitrites, nitrates, sulfites, glutamates, glycerides, and others [10]. Natural preservatives include compounds that are obtained from natural sources such as salt, sugar, vinegar, honey, spices, and other substances [9]. Consumers have become more interested in healthy lifestyle forms and diets in recent years. There is a growing desire to reduce commonly used chemical preservatives (e.g., 'non-E' brand).