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В статье представлен обзор литературы и собственные экспериментальные данные, касающиеся влияния молочной кислоты на качество выпечки и содержание микроэлементов в хлебобулочных изделиях после введения в рецептуру хлебопекарных дрожжей, обогащенных йодом и селеном с молочной кислотой. Главной целью работы явилось определение влияния этой органической кислоты в составе обогащенных хлебопекарных дрожжей на показатели качества выпечки, на сохранность микроэлементов в хлебобулочных изделиях после выпечки и при дальнейшем хранении. Экспериментально определено содержание йода и селена в хлебе и батоне после выпечки, результаты сравнены с расчетными и литературными данными. Исследовано влияние молочной кислоты на сохранность микроэлементов при длительном хранении хлебобулочных изделий. The article presents a review of the literature and own experimental data concerning the effect of lactic acid introduced as a part of yeast enriched with iodine and selenium on the quality of the bakery products and the content of their micronutrients after baking and during storage. The yeasts Sascharomyces cerevisiae were used in the study, strain LK 14 in the form of yeast milk, in which potassium iodide (GOST 4232-74), sodium selenite (TU 6-09-17-209-88) and lactic acid (GOST 490- 2006) in an amount of 2 – 6 % to yeast dry matter were added. While calculating the initiation of micronutrients for yeasts enrichment, we were guided by regulated amount of micronutrients in the final product - bakery products, with frequency of its use in the dietary, the losses during the baking process based on published data – 60% [1] was also taken into account. As an object for enrichment white bread and sliced loaf of white flour were selected. Organoleptic characteristics of bakery products were evaluated according to GOST 26987-86, GOST 27844-88. Physical and chemical parameters (porosity, moisture content, acidity) were evaluated in accordance with GOST 21094-75, GOST 5669-96, GOST 5670-96. The study of micronutrients content of baking samples was performed on a spectrometer Elvax of the company "Elvatech". It is determined that the presence of lactic acid in the enriched yeasts improves the porosity and moisture content of bread. The acid does not affect the loss of micronutrients while baking bread (the difference between the amount of micronutrients in the model samples and control is 2-3%), the total losses of micronutrients are about 60 %. Micronutrient losses during storage of bakery products, in which formula the enriched yeasts with lactic acid were added, for two weeks are as follows: 0,29 mg/kg of iodine/kg (4.8 %), 0.39 mg/kg (4,35 %) of selenium.