Guest guest Posted January 25, 1999 Report Share Posted January 25, 1999 I've never tried baking them, but I've put them on salads (like sunflower seeds), on top of yoghurt, and even on baked potatoes. I don't see why you couldn't bake with them though. proud mom to Dorian 4/1/96-12/20/96 (cancer) and 5/21/98 http://home.pacbell.net/hmaurer - pictures of my boys and radical parenting! mailto:hmaurer@... ----- Original Message ----- > From: GJB12292@... > > Does anyone know what to do with actual flax seeds? I saw them at the market > the other day but didn't know if I could use them like say, sesame seeds, or > if they can be baked into bread or something? Feel free to e-mail me > directly. THANKS!! > Nadine > GJB12292@... > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 1999 Report Share Posted September 10, 1999 In a message dated 99-09-10 09:18:43 EDT, you write: << Does anyone know what to do with actual flax seeds? I saw them at the market the other day but didn't know if I could use them like say, sesame seeds, or if they can be baked into bread or something? Feel free to e-mail me directly. THANKS!! Nadine >> They need to be ground up. We use a coffee bean grinder. Then you can sprinkle it on whatever you like. I don't think you should cook them, however, since the oil might turn rancid. Cory Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 1999 Report Share Posted September 11, 1999 In a message dated 9/11/99 5:01:36 PM Pacific Daylight Time, hmaurer@... writes: << > Does anyone know what to do with actual flax seeds? I saw them at the market > the other day but didn't know if I could use them like say, sesame seeds, or > if they can be baked into bread or something? >> 45. Chen, Z. Y., Ratnayake, W. M. N., & Cunnane, S. C. Stability of flaxseed during baking. Proceedings of the 55th Flax Institute of the United States (pp. 24-28). The stability of intact and milled flaxseed was assessed by measuring oxygen consumption and chnages in alpha linolenic acid under various conditions. Baking milled flaxseed at 178 C for 30 min caused a decrease in headspace oxygen from 21% to 2% while that of intact flaxseed decreased only slightly when heated for up to 90 mun at 178 C. After baking at 178 C for 1.5 hr, alpha linolenic acid in milled flaxseed decreased from 55.1 to 51.3%, and to 51.7% in flaxseed lipid extracts. However, it remained unchanged in baked, intact flaxseed. Milled flaxseed with a large (<20 mesh) or small (>35 mesh) particle size absorbed more oxygen than smaples witha medium particle size when baked at 122 C for 8 hr. Intact or milled flaxseed were both stable at room temperature for 280 days with 12 hr light/dark cycles. The alpha linolenic acid content of milled or intact flaxseed remained unchanged in muffins baked for 2 hr. We conclude that even under extreme baking conditions, there is minimal loss of alpha linonenic acid from flaxseed. safety/ composition. Quote Link to comment Share on other sites More sharing options...
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