Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often exhibit a dry crumb structure and a coarse mouthfeel. Gluten, the protein found in wheat, is responsible for providing elasticity and volume to bread, making its replacement a complex task. According to Mintel’s global product database, acacia gum is already prevalent in baked goods, with 2,771 products featuring this ingredient. Various gums are extensively utilized to enhance the texture of gluten-free bread, and these improvements are believed to contribute to the substantial growth in the gluten-free market over the past decade. Besides acacia, other frequently used gums include xanthan, guar, locust bean, and cellulose gum, often combined with ingredients such as starches, oils, enzymes, or skimmed milk powder.
Acacia gum, sourced from the African Sahel region, has been employed in food products since prehistoric times. Today, it serves as an emulsifier in items like confectionery, icing, chewing gum, and beverages, as well as in numerous non-food applications, including fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its potential as a clean label, organic, and sustainably sourced ingredient that also supports income generation in developing countries. Moreover, recent research into the functional properties of acacia gum suggests it could be 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 conventional gluten-containing bread.
In addition to acacia gum, the incorporation of calcium citrate d3 into gluten-free formulations is gaining attention. This ingredient not only contributes to the nutritional profile of gluten-free products but may also enhance the overall texture. As bakers explore various combinations, including calcium citrate d3 with different gums, they aim to create gluten-free breads that closely resemble their traditional counterparts in terms of taste and mouthfeel. The ongoing research and development surrounding acacia gum and calcium citrate d3 indicate a promising future for gluten-free baking, as the industry continues to seek effective solutions to improve texture and quality.