The Scotch Whisky Research Institute , Research Avenue North, Riccarton, Edinburgh EH14 4AP, Scotland, United Kingdom.
J Agric Food Chem. 2012 Oct 10;60(40):10147-54. doi: 10.1021/jf3028039. Epub 2012 Oct 2.
This study examined the performance of rice and buckwheat when malted under various temperature conditions and for different lengths of time. The mashed malts produced from both rice and buckwheat contained a wide spectra of sugars and amino acids that are required for yeast fermentation, regardless of malting temperature. At the germination temperatures of 20, 25, and 30 °C used, production of reducing sugars and free amino nitrogen (FAN) followed similar patterns. This implies that temperature variations, experienced in different countries, will not have an adverse effect on the production and release of amino acids and sugars, required by yeast during fermentation, from these grains. Such consistency in the availability of yeast substrates is likely to reduce differences in processing when these malts are used for brewing. This study revealed that, while rice malt consistently produced more maltose than glucose, buckwheat malt gave several times more glucose than maltose, across all germination temperatures. Buckwheat malt also produced more soluble and free amino nitrogen than rice malt. Unlike sorghum, which has gained wide application in the brewing industry for the production of gluten-free beer, the use of rice and buckwheat is minimal. This study provides novel information regarding the potential of rice and buckwheat for brewing. Both followed similar patterns to sorghum, suggesting that they could play a similar role to sorghum in the brewing industry. Inclusion of rice and buckwheat as brewing raw materials will increase the availability of suitable materials for use in the production of gluten-free beer, potentially making it more sustainable, cheaper, and more widely available.
本研究考察了在不同温度条件下和不同时间下对大米和荞麦进行发芽处理时的表现。从大米和荞麦中制成的麦芽糊精含有广泛的糖和氨基酸，这些是酵母发酵所必需的，而与发芽温度无关。在使用的 20、25 和 30°C 的发芽温度下，还原糖和游离氨基酸氮（FAN）的产生遵循相似的模式。这意味着，不同国家经历的温度变化不会对这些谷物中酵母发酵所需的氨基酸和糖的产生和释放产生不利影响。这些谷物的这些糊精在用于酿造时，酵母底物的可用性保持一致，这可能会减少加工过程中的差异。本研究表明，虽然大米麦芽始终比葡萄糖产生更多的麦芽糖，但荞麦麦芽在所有发芽温度下产生的葡萄糖是麦芽糖的数倍。荞麦麦芽产生的可溶性和游离氨基酸氮也多于大米麦芽。与在酿造行业中广泛用于生产无麸质啤酒的高粱不同，大米和荞麦的使用量很少。本研究提供了有关大米和荞麦用于酿造的潜力的新信息。这两种谷物的表现与高粱相似，表明它们在酿造行业中可能与高粱发挥类似的作用。将大米和荞麦作为酿造原料纳入其中，将增加用于生产无麸质啤酒的合适原料的可用性，从而使啤酒更具可持续性、更便宜且更广泛可用。
