Malt and Wort Characteristics of 42 Cereal Rice Varieties Cultivated in Thailand

Abstract

The objective of this research was to investigate physical and chemical properties of cereals cultivated in Thailand. Forty-two local varieties, sticky types, non sticky types, japonica types wheat and barley grains were malted using a micro-malting method. Their malt characteristics were studied
and compared to those of a commercial barley malt. The optimal germination time at 30°C to produce a good malt of high diastatic power and extract of these varieties was 2-5 days. The hot-water extracts of Thai rice malts were different due to varieties and lower than the commercial barley malt. Malt and wort quality evaluated followed European Brewery Convention method in order to come up with product profile suitable for the future new product development from rice malt. The collected data will be used for a further related study and applied for domestic food and beverage industry as sources of raw materials.