Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking.

@article{Leenhardt2006WheatLA,
  title={Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking.},
  author={Fanny Leenhardt and Bernard Lyan and Edmond Rock and Aline Boussard and Jacques Potus and Elisabeth Chanliaud and Christian R{\'e}m{\'e}sy},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 5},
  pages={1710-5}
}
The current study was undertaken to provide solutions to optimize the unsaponifiable antioxidants content of bread. We report a complete description of changes in wheat carotenoids and vitamin E content from grain to bread and highlight the most important processing steps affecting their level in wheat bread. Major carotenoids losses occurred during kneading. A close correlation (r(2) = 0.97; P = 0.05) was found between carotenoid pigment losses and lipoxygenase (LOX) activity, both parameters… CONTINUE READING