top of page

Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

Updated: Mar 21



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.

Read the full research article below by:

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.


study4
.pdf
Download PDF • 3.85MB



17 views0 comments

Comments


bottom of page