Use of Agave Angustifolia Haw Bagasse Pulp as An Additive Powder For Baking Flour

Abstract

Objective: The main objective of this study was to determine the conditions under which the pulp of Agave Angustifolia Haw bagasse fibers should be processed to obtain a good quality bread in terms of texture, emulsion, and crumb formation.   Theoretical Framework: Agro-industrial residues have become in recent years alternative raw materials for different production processes, however, they must present conditions that allow food fortification, as is the case of agave residues whose nutrient content has evidence in the literature.   Method: The methodology used in this study is experimental and applied in stages, 10 kg of agave bagasse were collected and processed; different proportions of agave flour were established in bread recipes to test the ideal fermentation for baking.   Results and Discussion: The results obtained revealed that the fine residues obtained from the process of solar drying and grounding of agave bagasse pulp increase high-water absorption capacity, therefore this property favors the hydration of bakery products.   Implications of the research: It is concluded that these residues in a lower concentration combined with flour can be used for the elaboration of bakery products with nutritional value.   Originality/value: This study contributes to reduce agro-industrial waste contamination by transforming them into functional food, which represents a contribution to food security programs and social impact.