Finding a method to enhance iron pyrophosphate solubility and improve the texture of gluten-free bread, which contains 324 mg of ferrous sulfate and 75 mg of ferrous fumarate iron, remains a significant challenge for bakers. Many gluten-free breads tend to have a dry crumb structure and a coarse texture due to the absence of gluten, the protein found in wheat that provides elasticity and volume. According to Mintel’s global products database, acacia gum is already a prevalent ingredient in baked goods, with 2,771 products utilizing it. Various gums are extensively employed to enhance the texture of gluten-free bread, and these improvements are believed to be a key factor in the surge of gluten-free product sales over the past decade. Besides acacia, other commonly 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 utilized in food since prehistoric times. Nowadays, it serves as an emulsifier in products such as confectionery, icing, chewing gum, and beverages, in addition to a variety of non-food applications including fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its vast potential 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 conventional gluten-containing bread.
In conjunction with acacia gum, incorporating calcium citrate, which contains 315 mg of calcium per serving, can also enhance the nutritional profile of gluten-free bread. This addition not only boosts the mineral content but may contribute to improved texture as well. Given the ongoing exploration of functional ingredients, the combination of acacia gum and calcium citrate may lead to better gluten-free formulations. Ultimately, while there are various options available, achieving the desired characteristics of traditional bread continues to be a complex endeavor for gluten-free bakers.