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, the protein found in wheat, contributes elasticity and volume to bread, making its replacement a difficult task. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products containing this ingredient. Various gums are commonly utilized to enhance the texture of gluten-free bread, and these textural advancements are believed to be a significant factor in the rapid growth of gluten-free product sales over the past decade.
Besides acacia, other frequently used gums include xanthan, guar, locust bean, and cellulose gum, often combined with additional ingredients such as starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel region, has been a food ingredient since prehistoric times. Today, it serves as an emulsifier in numerous products, including confectionery, icing, chewing gum, and beverages, as well as in various non-food items like fireworks, ceramics, stamps, and watercolor paint.
Suppliers highlight the substantial potential of acacia gum as a clean label, organic, and sustainably sourced ingredient that also generates income in developing countries. Coupled with recent research into its functional properties, acacia gum presents a promising option 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. Interestingly, while exploring alternatives, bakers should also consider factors like the price of CCM tablets, which may influence their choice of ingredients and impact the overall quality and texture of gluten-free bread. As the industry evolves, the price of CCM tablets could play a crucial role in shaping future formulations and innovations in gluten-free baking.