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.

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.