Nineteen globally diverse rice cultivars were analyzed for various chemical parameters
important to malting, including germination energy, protein, apparent amylose content, and
gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts . The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purplepigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers.
The whole kernel rice grain parameters (length, width, length to width ratio, and chalkiness)
were obtained using Vibe QM3 Rice Analyzer in milled rice.
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Department of Food Science, University of Arkansas, Fayetteville, AR, USA
Versuchs-und Lehranstalt für Brauerei in Berlin (VLB) e.V., Berlin, Germany
USDA Agricultural Research Service, Dale Bumpers National Rice Research Center, Stuttgart, AR, USA
Rice Research and Extension Center, University of Arkansas, Stuttgart, AR, USA.