Department of Food Science and Microbiology, Universita degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
J Agric Food Chem. 2010 Jul 14;58(13):7701-7. doi: 10.1021/jf904534q.
The production of a rice malt that could be used as an ingredient in gluten-free foodstuffs, especially for brewing purposes, was studied. Different rice varieties were characterized through morphological description and chemical-physical analyses. Each rice variety was germinated in the laboratory in jute bags for different periods. To produce a rice malt with a good diastatic power, steeping and airing conditions, as well as time and temperature during germination, were studied. The endogenous enzymatic activities, which developed during the malting process and which characterize the diastatic power of the obtained rice malts, were also measured. The conditions of the malting process and the drying step were checked and optimized to produce rice malt with the desired color and aroma. Once the most efficient malting procedure had been chosen, the most suitable rice variety underwent the germination and kilning process in a pilot plant. Some saccharification tests were performed in the laboratory to verify the sugar content of worts obtained from the produced rice malts and whether they could be successfully fermented. The results showed that a good rice malt could be obtained, even if it has a lower enzymatic activity than barley malt.
研究了一种可用于无麸质食品（尤其是酿造用途）的米芽的生产。通过形态描述和理化分析对不同的稻米品种进行了表征。每种稻米品种都在麻布袋中在实验室中进行不同时间的发芽。为了生产具有良好糖化力的米芽，研究了浸渍和通风条件，以及发芽过程中的时间和温度。还测量了在制麦过程中发展并表征获得的米芽的糖化力的内源性酶活性。检查和优化制麦过程和干燥步骤，以生产具有所需颜色和香气的米芽。一旦选择了最有效的制麦程序，最合适的稻米品种就在中试工厂中进行发芽和干燥处理。在实验室中进行了一些糖化测试，以验证从生产的米芽获得的麦芽汁的糖含量，以及它们是否可以成功发酵。结果表明，即使米芽的酶活性低于大麦芽，也可以获得良好的米芽。
