Rice
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Rice is a cereal grain, that can be used to make rice wine, or used as an adjunct in beer.
Rice is difficult to process, given that the starch granules are very small and firmly embedded. Gelatinization temp ranges from 67°C to 91°C.[1] Therefore it needs to be gelatinized and then cooled before mashing (or before biologically converting the starch as with rice wine). Use at least 5 parts water to 1 part rice.
Gelatinization temperature is often 68-75°C, although it depends on the variety, of which there are around 120,000.[2]
Although rice does not enhance beer foam stability, it gives lager beers a characteristic light flavor with improved drinkability.[3]
Rice malt exists, but is uncommon.[2]
Rice has a gelatinization temperature above that of barley so it must be pre-gelatinized before use. It lacks a husk and has less protein than malt so it does not contribute to filtration in the mash/lauter tun and tends to dilute FAN, TSN, foam potential, and color. It has less flavor potential than barley so it's used to enhance the drinkability of beers. It is said to give a smoothness to beer palates. Rice just tends to dilute the flavor from the malt.[4]
Broken rice and flour should be pure white. The water content is 12–13%, the extract yield (determined with the addition of 50% malt in the laboratory) is around 82% air-dry and between 93 and 95% in the dry matter. The fat content, which is located in the seedling, is 0.5–0.7%, the protein content 8–9%, the proportion of crude fiber is 0.5–1%, the mineral components are predominantly phosphates, potassium and magnesium , comprise a total of 1%. According to this, the rice gives higher yields than malt. The rice starch, which makes up 80–90% of the dry matter, consists of small, simple, polyhedral, or composed, but uniform grains. It sometimes gelatinizes only above the saccharification temperature.[5]
Rice starch has a greater proportion of amylopectin compared to barley.[6]
In view of the benefits that antioxidants provide to beer and to human health, the new trends try to increase the content of antioxidants, developing beers with new characteristics. One possibility to achieve this increase is to use rice malts for brewing and to get beers suitable for coeliacs. The total phenol content for this beer is 228 mg GAE/L, which is within the range of lager beers. The same goes for the values of FRAP, DPPH and ABTS studies for rice malt beers, which show an antioxidant activity that is comparable to lager barley malt beer [48].[7]
- Ceccaroni, D.; Sileoni, V.; Marconi, O.; De Francesco, G.; Lee, E.G.; Perretti, G. Specialty rice malt optimization and improvement of rice malt beer aspect and aroma. Food Sci. Technol. 2019, 99, 299–305.
See also[edit]
References[edit]
- ↑ Kunze W. Wort production. In: Hendel O, ed. Technology Brewing & Malting. 6th ed. VLB Berlin; 2019:259.
- ↑ a b Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ Narziss L, Back W, Gastl M, Zarnkow M. Abriss der Bierbrauerei. 8th ed. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2017.
- ↑ Evans DE, Collins H, Eglinton J, Wihelmson A. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. J Am Soc Brew Chem. 2005;63(4):185–198.
- ↑ Martinez-Gomez A, Caballero I, Blanco CA. Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity. Biomolecules. 2020;10(3):400.