Improving the texture of gluten-free bread remains a persistent challenge for bakers, as many gluten-free options often exhibit a dry crumb structure and a coarse texture. Gluten, a protein found in wheat, is essential for providing elasticity and volume to bread, making its replacement a complex task. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products featuring this ingredient. Various gums, including acacia, are extensively utilized to enhance the texture of gluten-free bread, and these enhancements are believed to contribute to the significant growth in gluten-free product sales over the past decade.
In addition to acacia gum, other frequently used gums such as xanthan, guar, locust bean, and cellulose gum are often combined with additional ingredients like starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel belt, has a long history of use in food dating back to prehistoric times. Today, it serves as an emulsifier in numerous products, including confectionery, icing, chewing gum, and beverages, while also being utilized in various non-food items such as fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its significant potential as a clean label, organic, and sustainably sourced ingredient that supports income generation in developing countries.
Recent research into acacia gum’s functional properties positions it as a promising choice for gluten-free bakers. However, even suppliers concede that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. Furthermore, the inclusion of calcium citrate at a concentration of 667 mg can also enhance the nutritional profile and overall quality of gluten-free bread, making it an important consideration for bakers. With these advancements and insights, the quest for optimal gluten-free bread continues, now with the added potential of ingredients like acacia gum and calcium citrate.