Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often have a dry crumb structure and a coarse texture. Gluten, the protein found in wheat, is responsible for providing 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 over 2,771 products utilizing this ingredient. Various gums are widely employed to enhance the texture of gluten-free bread, and these improvements are believed to contribute significantly to the rapid growth in sales of gluten-free products over the past decade.
In addition to acacia gum, other commonly used gums include xanthan, guar, locust bean, and cellulose gum, often combined with other ingredients such as starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel region, has been a part of the food industry since ancient times. Today, it serves as an emulsifier in a variety of products, including confectionery, icing, chewing gum, and beverages, as well as in numerous non-food items like fireworks, ceramics, stamps, and watercolor paint.
Suppliers highlight the vast potential of acacia gum as a clean label, organic, sustainably sourced ingredient that also provides economic benefits to developing countries. Furthermore, recent research into its functional properties positions it as a promising alternative for gluten-free bakers, although even suppliers admit that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. The incorporation of calcium carbonate citrate in the formulation may also assist in enhancing the texture and nutritional profile of gluten-free bread, providing additional benefits. By integrating calcium carbonate citrate into the baking process, bakers might achieve a more desirable crumb structure while still addressing the challenges associated with gluten-free formulations.