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Bakery and Fibre

Bakery and Fibre

In the baking industry, Gum Acacia is used for its comparatively low water-absorption, viscoelastic properties and high soluble fibre. In addition, it has favourable adhesive properties for use in glazes and toppings to impart an attractive glossy coating and also help to replace the use of eggs for Vegan and customers who are allergic to the eggs.

The typical fibre content of Gum Acacia is in excess of 90%. Due to its complex, highly branched molecular structure, fermentation is very slow and this reduces the bloating side effect. This has led to a new Gum Acacia “fibre” application within the Bakery Industries.

Gum Acacia used in bread manufacturing as a rich fibre source and also because of its functional properties such as increasing water absorption, dough height and bread volume.

Extended storage of frozen dough resulted in changes in rheological properties, which cause increasing proofing time and ultimately lower loaf volume of bread. The main causes of these changes are ice crystallization, which damage the gluten network. Incorporation of Gum Acacia at different levels reduces the ice crystallization in frozen dough and increases the loaf volume significantly.

Gluten-free bread requires polymeric substances that mimic the viscoelastic properties of gluten in bread dough. Research studies have been successfully formulated Gluten-free bread by incorporating Gum Acacia (Gum Arabic), carboxymethyl cellulose (CMC), Guar gum and egg albumen into non-wheat flours. Adding 1-3% Gum Acacia to gluten-free and white bread shown to improve softness by 25% and extend shelf life by 50%.

It has been reported adding Gum Acacia to the tortilla increases the tortilla roll-ability, water retention and shelf stability. Gum Acacia is also used in place of oil to adhere the spices to baked tortillas prior to final baking stage.

In our continued efforts to develop bread fortified with our Gum Acacia and to create a “rich in soluble fibre” product with improved texture and acceptable sensory attributes, we have recently conducted a comparison study using Guar Gum versus Gum Acacia in the standard formulation of white bread. The results of the study proved that Gum Acacia produced softer sandwich bread than that containing Guar Gum. It also showed that Gum Acacia could be added at higher concentrations with very limited negative impact on the crumb structure. White bread is favoured by most consumers, especially children. By incorporating our Gum Acacia fibre product into white bread, consumers can enjoy the benefit of both white bread and high fibre content without jeopardising the organoleptic properties of the white bread.