Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options are plagued by a dry crumb structure and coarse texture. Gluten, the protein found in wheat, provides elasticity and volume to bread, making its replacement particularly difficult. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products featuring this ingredient. Various gums are frequently utilized to enhance the texture of gluten-free bread, and these improvements are believed to contribute to the rapid growth in gluten-free sales over the past decade. Besides acacia gum, other commonly 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 belt, has a long history of use in food products dating back to ancient times. Today, it serves as an emulsifier in items like confectionery, icing, chewing gum, and beverages. It also finds applications in numerous non-food products, ranging from fireworks and ceramics to stamps and watercolor paint. Suppliers assert that acacia gum holds significant potential as a clean-label, organic, and sustainably sourced ingredient, which can also generate income in developing countries. Recent research into its functional properties further enhances its appeal for gluten-free bakers.
Moreover, incorporating calcium and calcium citrate into gluten-free formulations can provide additional nutritional benefits, making the bread not only tastier but also healthier. While suppliers recognize that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread, the combination of acacia gum and calcium sources like calcium citrate presents a promising option for improving gluten-free bread quality. Ultimately, the pursuit of better texture in gluten-free bread continues, with an emphasis on innovative ingredients such as gums and calcium derivatives to create a more satisfying product.