Some of our customers want baked products with dietary fiber added. What is it and how do we add it?
O.P., Houghton, Mich.
A: Dietary fiber is a common and important ingredient of a new generation of healthful food products in demand by many consumers. Dietary fiber–also known as roughage or bulk–includes all parts of plant foods that your body can’t digest or absorb. Fiber is often classified into two categories: those that don’t dissolve in water (insoluble fiber) and those that do (soluble fiber). One of the most versatile sources of dietary fiber is the husk (hull) of seeds. Dietary fiber increases the nutritional value of bread, but also alters rheological properties of dough and the quality and sensorial properties of bread. Dietary fiber additions, in general, have pronounced effects on dough properties, yielding higher water absorption, mixing tolerance and tenacity, as well as less extensibility. Regarding the effect on bread properties, the fiber enhances shelf life, as textural studies revealed. Sensory evaluations also revealed that dietary fibers generally can be added to flour at the level of 2 percent without deterioration of the bread’s palatability in comparison with white flour bread.

Q: What conversions do we use when we replace fresh herbs with dried herbs?
N.W., Fairfield, Conn.
A: Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a formula that calls for fresh ones, substitute 1/3 of the amount called for in the formula. When possible, grind whole spices in a grinder or mortar and pestle just prior to using. Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.

Q: Do you know how to crystallize lavender flowers?
P.B., Fort Collins, Colo.
A: One of the easiest transformations for lavender is crystallizing its flowers to use as cake and pastry decorations or to be eaten like candy. Because of the fragrant oils contained in lavender flowers, each separate candied calyx with its corolla becomes, in effect, a tiny lavender flavored breath freshener. Leave the heads on the stems to make drying easier. You will need:

2 dozen fresh lavender flower heads
1 egg white
0.25 cup confectioners’ or superfine sugar

Pick the flowering heads when they are about 50 percent open, leaving stems 4 to 6 ins. long. Let any surface moisture evaporate from the heads if they aren’t already dry. Whisk the egg white lightly in a small bowl. Using a small watercolor brush, apply a thin coat of egg white to all surfaces of the flower heads, including between and around the individual calyxes. Gently tap a spoonful of sugar above the flower head as you rotate the stem between your index finger and thumb. Repeat once or twice to coat all flower surfaces evenly, but don’t apply so much sugar that the color of the blossoms begins to fade. Set each flower stem upright in a piece of plastic foam to allow the egg whites to dry thoroughly. This sugaring process will preserve the blossoms for years. Store the crystallized flower heads in a lidded jar.