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This paper considers the possibility of intensification of biochemical processes, stabilization of biotechnological properties of semi-finished bakery products, in particular, liquid rye leaven and reduction of the production cycle by the introduction of biogenic plant raw materials, composition of herbal extracts (CELT), proposed formulations and modes of preparation of liquid rye leaven in the production cycle. A systematic analysis of changes in physical-chemical and microbiological parameters, as well as the processes occurring during the maturation of liquid rye leaven is carried out. It is established that the introduction of CELT into liquid leaven at a dose of 4% of the water mass intensifies the processes occurring during the fermentation of leaven. Keywords—system analysis, liquid rye starter, yeast colonies, lactic acid bacteria, physicochemical indicators, biogenic plant materials, herbal extracts compositions

Systemic Analysis of the Stabilization of the Biotechnological Properties of Liquid Rye Leaven With the Introduction of Nutritious Plant Material