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Rice malting optimization for the production of top‐fermented gluten‐free beer

Ceccaroni, Dayana, Marconi, Ombretta, Sileoni, Valeria, Wray, Edward, Perretti, Giuseppe
Journal of the science of food and agriculture 2019 v.99 no.6 pp. 2726-2734
air, alcohols, beers, brewing, celiac disease, esters, fermentation, gluten-free foods, malt, malting, off flavors, rice, sensory evaluation, soaking, temperature, water content, yeasts
BACKGROUND: A safe method to obtain gluten‐free beer led to the use of naturally gluten‐free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimization of the malting and brewing procedure is proposed to overcome the aforementioned issues. Different steeping conditions and kilning temperatures are considered, and a top‐fermented beverage from rice malt is obtained for the first time. RESULTS: The malting procedure has been optimized by assessing the use of short‐time steeping as an alternate to long air rest to obtain sufficient moisture content in the green malt, saving water consumption. The malt obtained allowed a regular fermentation, as confirmed by the sensorial analysis, which did not reveal any off‐flavours. The use of a top‐fermenting yeast formed high content of higher alcohol and relatively low amount of esters. CONCLUSION: This study confirms the potential of rice for the production of malt and beer. The optimized malting programme allowed water saving. The production of a top‐fermented rice malt beer was a successful attempt to introduce a new flavoured product for consumption by individuals affected by coeliac disease. © 2018 Society of Chemical Industry