Do the omega 3 fats in linseeds become oxidised when linseeds are used in baking, such as in bread?
from a nutritionist in Canada: here has been considerable controversy about the stability of flaxseed due to the high content of highly unsaturated omega-3 fatty acids. Flaxseed appears more stable than would be expected considering its n-3 content. Ratnayake showed no deterioration after 44 weeks of storage at room temp. However, it is suggested that flax seed be stored in the refrigerator or freezer for maximum protection. Ratnakye also showed that there was no significant effect on n-3 content or POV (peroxide value) after an hour of cooking at 350 degrees F. for either whole or ground seeds. Cunnane et al had similar results. The bottom line is that baking at moderate temperatures appears safe for both ground and whole flax seed.
