What is lipoxygenase?
LOX stands for lipoxygenase, an enzyme naturally present in wheat and some other grains. It catalyzes oxidation of carotenoids (color pigments like lutein) and vitamin E (tocopherols) — meaning that during dough mixing and early fermentation, much of the yellow-gold color and antioxidant activity can be lost. It also oxidizes polyunsaturated fatty acids and produces hydroperoxides. It’s highest concentration is in the germ
low-LOX grains are varieties that naturally have reduced or null lipoxygenase activity, preserving:
- More natural color (richer golden crumb)
- Higher antioxidant retention
- Better nutritional quality (especially vitamin E and carotenoids)
Lower LOX plus richer antioxidant compounds (like lutein, ferulic acid, phenolics) creates natural color and nutrient stability.
Grain Comparison: LOX Activity and Nutrient Preservation
|
Grain / Type |
Typical LOX Activity |
Effect on Color (Carotenoids) |
Effect on Vitamin E (Tocopherols) |
Notes / Best Uses |
|
Durum wheat (Triticum turgidum var. durum) |
Very Low |
Excellent color retention (bright golden hue) |
Minimal oxidation of tocopherols |
Ideal for golden breads, pasta, flatbreads. Excellent for blending. |
|
Hard white wheat (T. aestivum) |
Low–Moderate |
Retains light creamy color; mild LOX bleaching |
Retains most vitamin E |
Great for artisan loaves with lighter crumb; excellent nutritional balance. |
|
Soft white wheat |
Low |
Retains natural creamy tone |
Good antioxidant retention |
Works well for pastries, lighter sandwich breads. |
|
Spelt (T. spelta) |
Moderate–Low |
Slight bleaching but generally stable |
Good tocopherol preservation |
Nutty flavor; lower gluten strength but good nutrient retention. |
|
Rye (Secale cereale) |
Moderate (different enzyme profile) |
Naturally darker color masks oxidation |
Good stability |
Ferments well; nutrient-dense; beneficial in blends. |
|
Barley (Hordeum vulgare) |
Varies by cultivar (some LOX-deficient) |
Good carotenoid retention, especially in LOX-null varieties |
Good vitamin E stability |
Excellent for nutrition-focused blending. |
|
Oats (Avena sativa) |
Low overall |
Minimal impact on color |
Strong antioxidant capacity (avenanthramides) |
Excellent for boosting nutritional density in blends. |
|
Hard red wheat (T. aestivum) |
High |
Loses yellow pigment quickly during mixing |
Greater tocopherol oxidation |
Rich flavor but higher LOX — more pigment and nutrient loss unless freshly milled and gently mixed. |
|
Einkorn (T. monococcum) |
Very Low |
Excellent carotenoid retention |
Excellent stability |
Best color + nutrient stability of all wheats |
Einkorn (Triticum monococcum)
- LOX Activity: Very low -> significantly lower than modern bread wheats (T. aestivum).
- Research findings:
- Studies (e.g., Hidalgo et al., J. Cereal Sci., 2016; Leenhardt et al., J. Agric. Food Chem., 2006) show einkorn’s LOX enzyme levels are naturally suppressed, which helps retain its rich golden-yellow pigment (lutein).
- Implication: Einkorn holds color and antioxidants extremely well; ideal for nutrient-dense golden loaves.
Emmer (Triticum dicoccum)
- LOX Activity: Low–moderate, depending on variety.
- Findings:
- Emmer has slightly higher LOX than einkorn, but lower than modern red and white wheats.
- Retains color and antioxidants relatively well during dough development.
- Nutrient profile (especially tocopherols, lutein, magnesium) remains robust.
Spelt (Triticum spelta)
- LOX Activity: Moderate–Low (similar to emmer).
- LOX present but often offset by higher antioxidant compounds (like phenolics).
- Retains creamy color, less bleaching than modern wheats.
Khorasan (Kamut® / Triticum turgidum ssp. turanicum)
- LOX Activity: Low -> similar to durum (its close relative).
- Findings:
- Rich yellow color from high lutein content is preserved well.
- Low LOX helps protect carotenoids and vitamin E.
Ancient grains tend to have lower LOX, because
- Modern bread wheats (T. aestivum) were bred for yield and baking performance, not for enzyme suppression — leading to higher LOX.
- Ancient grains (einkorn, emmer, spelt, khorasan, durum) retain older genetic variants (often Lpx-B1.1 null or less expressed), meaning less pigment oxidation.
Rye (Secale cereale) is a grass grown extensively as a grain. It is a member of the wheat tribe (Triticeae) which includes cereals wheat and barley. Hence, rye is not wheat, but a related cereal grain
- It’s structure depends more on starch gelation, acidity control and pentosans
- It has a low LOX activity, but its oxidative strengthening from LOX plays a smaller role
- For rye, acidity (pH drop during fermentation) is far more important than enzymatic oxidation.
At Silo and Stone, we use high quality organic fresh-milled wheat (einkorn, spelt, khorasan, soft and hard white), as well as rye to create a balanced whole wheat loaf with increased flavor depth, grain diversity and subtle fiber complexity.
For those that want a scientific read: