In the aricle there are considered the processing technologies for the improvement of the quality of leaven and sprouted wheat grain products, which being notable for unstable microflora need for the quality control and research of micro biological indices. The use of hop composition was established to give rise in the increase in the quality of the thick grain leaven. It is proved that in this microbiological indices of bakery products advanced, the number of mesophilic aerobic and facultative anaerobic microorganisms falls, the duration of storage without signs of growth of molds increases. This work is of practical interest in refining the quality of bakery sprouted wheat grain products and their microbiological purity.
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