Malt and wort characteristics of 42 cereal rice varieties cultivated in Thailand | เธเธธเธเธชเธกเธเธฑเธเธดเธเธญเธเธกเธญเธฅเธเนเนเธฅเธฐเนเธงเธดเธฃเนเธเธเธฒเธเธเนเธฒเธงเธเธตเนเธเธฅเธนเธเนเธเธเธฃเธฐเนเธเธจเนเธเธขเธเธณเธเธงเธ 42 เธชเธฒเธขเธเธฑเธเธเธธเน
2007
Yupakanit Puangwerakul(Rangsit University, Pathum Thani (Thailand). Faculty of Biotechnology) E-mail:[email protected]
Objective of this research was to investigate physical and chemical properties of cereals cultivated in Thailand. 42 local varieties, glutinous types, non glutinous types, japonica types wheat and barley grains were malted, using a micro-maltng method, and their malt characteristic studied and compared to that of a commercial barley malt. The optimal germination time, at 30 deg 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 Convension 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.
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Эту запись предоставил Kasetsart University