Esterification enhances carotenoid retention during bread‐making

Carotenoid esterification represents a promising strategy to enhance carotenoid preservation during bread-making. This approach could complement both technological optimizations in processing and the genetic selection and improvement of wheat varieties with elevated carotenoid content. These optimizations should focus primarily on baking, as this was the step that had the most detrimental effect on carotenoid retention. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.