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In baking, milled flax can be substituted for the fat used in recipes at a ratio of 3:1. For example, 375 mL (1 3/4 cups) of milled flax can replace 125 mL (1/2 cup) of butter, margarine, cooking oil, or shortening. Adding whole or milled flaxseed or oil to baked goods such as muffins and breads is an excellent way to obtain the healthy constituents found in flax. ~ Source: ‘Flax Facts’
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~ Studies have shown that both the ALA and lignans in flaxseed remain stable under common baking temperatures of 178 C. (350 F).
   [ Chen, Z.Y.; W.M.N. Ratnayake; S.C. Cunnane. Oxidative stability of flaxseed lipids during baking. J Am Oil Chem Soc. 1994. 71:629-32] 
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