Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often exhibit a dry crumb structure and a coarse texture. Gluten, the protein found in wheat, provides elasticity and volume to bread, and finding effective substitutes for it has proven difficult. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products containing it. Gums, including acacia, are widely utilized to enhance the texture of gluten-free bread, contributing to the notable growth in sales within the gluten-free category over the past decade. Besides acacia, other commonly used gums include xanthan, guar, locust bean, and cellulose gum, often combined with ingredients like starches, oils, enzymes, or skimmed milk powder.
Acacia gum, sourced from the African Sahel belt, has been utilized in food since prehistoric times. It serves as an emulsifier in various products, including confectionery, icing, chewing gum, and beverages, as well as in numerous non-food items such as fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its immense potential as a clean label, organic ingredient, sustainably sourced, that also supports income generation in developing countries. Recent research into its functional properties bolsters its appeal for gluten-free bakers. However, suppliers recognize that no single ingredient can truly replicate the taste, texture, and shelf life of traditional gluten-containing bread.
In addition to acacia gum, bakers are exploring the incorporation of calcium citrate malate, vitamin D3, and folic acid tablets to enhance the nutritional profile of gluten-free products. The integration of these ingredients alongside traditional gums may provide further improvements in texture and flavor, making gluten-free bread more appealing to consumers. As the market evolves, the combination of these innovative ingredients could pave the way for a new generation of gluten-free bread that better meets the expectations of both taste and texture.