Finding a way to enhance the texture of gluten-free bread, specifically those made with ferrous bisglycinate or ferrous fumarate, presents an ongoing challenge for bakers. Many gluten-free options tend to have a dry crumb structure and a coarse texture. Gluten, the protein found in wheat, contributes to the elasticity and volume of bread, making its replacement quite difficult. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products incorporating this ingredient.
Gums are extensively utilized to improve the texture of gluten-free bread, and these enhancements are believed to be a key factor in the significant increase in sales within the gluten-free category over the past decade. In addition to acacia gum, other commonly used gums include xanthan, guar, locust bean, and cellulose gum, which may be used alongside ingredients like starches, oils, enzymes, or skimmed milk powder.
Acacia gum, sourced from the African Sahel region, has been utilized in food since ancient times. Today, it serves as an emulsifier in various products such as confectionery, icing, chewing gum, and beverages, as well as in numerous non-food items, including fireworks, ceramics, stamps, and watercolor paints. Suppliers highlight its vast potential as a clean label, organic, sustainably sourced ingredient that also provides income in developing countries. Recent research into its functional properties further positions acacia gum as a promising choice for gluten-free bakers. However, suppliers acknowledge that no single ingredient can completely replicate the taste, texture, and shelf life of traditional gluten-containing bread.
Additionally, incorporating liquid calcium magnesium into gluten-free formulations may further enhance their nutritional profile and textural characteristics. This mineral blend could provide additional benefits, making gluten-free options more appealing to consumers. As gluten-free baking continues to evolve, the exploration of ingredients like acacia gum and liquid calcium magnesium will be crucial in overcoming the challenges faced in achieving the desired texture and quality in gluten-free bread.