Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often present a dry crumb structure and a coarse mouthfeel. Gluten, a protein found in wheat, is crucial for providing elasticity and volume to bread, and finding suitable substitutes has proven difficult. 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 widely utilized to enhance the texture of gluten-free bread, and these improvements in texture are believed to have contributed to the rapid growth in gluten-free product sales over the past decade.
In addition to acacia gum, other frequently used gums include xanthan, guar, locust bean, and cellulose gum. They are often combined with other ingredients such as starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel region, has been utilized in food applications since prehistoric times. Today, it acts as an emulsifier in a variety of products, including confectionery, icing, chewing gum, and beverages, as well as in non-food items like fireworks and watercolor paint. Suppliers highlight its potential as a clean label, organic, and sustainably sourced ingredient that can also provide economic benefits to developing countries.
Recent research into the functional properties of acacia gum underscores its promise for gluten-free bakers. However, suppliers acknowledge that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. Additionally, incorporating calcium citrate can be beneficial for individuals with GERD, offering a potential health advantage alongside the texture improvements in gluten-free products. Thus, acacia gum and calcium citrate together present a noteworthy opportunity for enhancing gluten-free bread, although it is essential to continue exploring various solutions in this evolving field.