The study looked at how certain food ingredients can help preserve bakery products by reducing oxidative stress. They tested wheat-and-rye dough and bread with dihydroquercetin and shelf fungus extract, comparing them to a sample without additives. The additives affected the appearance, crust color, and crumb structure of the bread, but not its flavor or aroma. The dough and bread with additives showed higher antioxidant activity compared to the reference sample. Bread with shelf fungus had the highest antioxidant activity. The dough made with innovative technologies was denser, and shelf fungus reduced crumb deformation while dihydroquercetin increased elasticity.