Improving the texture of gluten-free bread remains a persistent challenge for bakers, as many gluten-free options tend to have a dry crumb structure and a coarse texture. Gluten, a protein found in wheat, is responsible for providing elasticity and volume to bread, making its replacement a difficult task. According to Mintel’s global products database, acacia gum has become a prevalent ingredient in baked goods, with 2,771 products featuring this component. Various gums are widely utilized to enhance the texture of gluten-free bread, and these textural enhancements are believed to be a significant factor behind the rapid growth in gluten-free product sales over the past decade.
In addition to acacia gum, other frequently 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 a long history of use in food, dating back to prehistoric times. Today, it serves as an emulsifier in various products, including confectionery, icing, chewing gum, and beverages, as well as in numerous non-food applications like fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its significant potential as a clean label, organic, and sustainably sourced ingredient, which also supports income generation in developing countries.
Recent research into the functional properties of acacia gum further enhances its appeal for gluten-free bakers. However, even suppliers concede that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. Additionally, incorporating calcium citrate 300 mg as a supplement in gluten-free baking may provide further benefits, as it is known to improve the nutritional profile of these products. Overall, the exploration of various ingredients, including acacia gum and calcium citrate 300 mg, is crucial for advancing the quality of gluten-free bread options in the market.