Improving the texture of gluten-free bread remains a persistent challenge for bakers, as many gluten-free options tend to have a dry crumb and a coarse consistency. Gluten, the protein found in wheat, contributes elasticity and volume to bread, making its replacement difficult. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products incorporating this ingredient. Various gums are widely utilized to enhance the texture of gluten-free bread, and these enhancements are believed to be a significant factor behind the substantial growth in gluten-free sales over the past decade. In addition to 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 utilized in food products since prehistoric times. Today, it serves as an emulsifier in items like confectionery, icing, chewing gum, and beverages, and is also found in various non-food products such as fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its potential as a clean label, organic, sustainably sourced ingredient that provides economic benefits to developing countries. Recent research into its functional properties further positions it as a promising choice for gluten-free bakers.
Moreover, the use of calcium citrate malate is gaining attention in the gluten-free sector, as it may enhance the nutritional profile of gluten-free products while contributing to texture improvement. Although suppliers recognize that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread, the combined use of acacia gum and calcium citrate malate offers a pathway toward better gluten-free alternatives. Ultimately, the innovative use of these ingredients could lead to significant advancements in gluten-free baking.