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The question is what kind of preservatives. Formaldehyde is a preservative. Acetic acid is a component of long-ferment lean dough such as sourdough, and an insignificant component of short-ferment (~2 hours) enriched dough, such as sandwich bread. It will not help with enhancement and preservation of texture, in this case the gelatinization of starch in the finished product.

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Unless you're suggesting that the pita bread you threw out was preserved with formaldehyde, there isn't much of a question here. Taking issue with bread keeping its freshness is in-and-of itself no bad. If you have issue with a specific preservative, perhaps discuss that specificity.

Let us go back to the beginning. Are you saying home-bake bread which molds in 7 days is comparable to store-bought bread which does not mold in 7 days. OK then, in which we have nothing to argue about. I have no scientific source to cite one is better or worse than the other. By all means, buy and consume bread that does not mold for a long time. That sounds good.

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