In a study and sensory evaluation, adding acacia gum to bread improved water retention, softness, colour and smell
The gum particularly improved the softness of white bread after four days
International acacia gum company, Alland and Robert, commissioned an independent study on the impact of acacia gum in breads, regarding texture, water retention and preservation, including a sensory evaluation.
The company appointed LEMPA (Laboratory for the testing of food products), an independent French expert and professional laboratory specialising in bakery products.
The tests were conducted using two grades of acacia gum, Acacia Gum seyal and Acacia Gum senegal, with three different dosages.
Trials were conducted on both white sandwich bread and gluten free bread. The results were measured against a control bread with no acacia gum.
The research showed that acacia gum provided a 25% increase in softness on white bread after four days. The gum also increased increase water retention, allowing for a heightened freshness.
The sensory study has revealed that breads containing acacia gum are more appreciated by consumers, both in white sandwich and gluten free bread.
The breads with added acacia gum received more positive feedback on taste, colour, smell and crustiness than the control sample.
Acacia Gum is a clean label ingredient and a soluble fibre. Alland and Robert guarantees a minimum fibre content of 90%.
As a fibre, acacia gum offers several advantages:
As a result, acacia gum products can be labelled as “enriched in fibres” or as a “source of fibre” (depending on individual country regulations).