Gavers Kwasi Oppong
Plant Sciences and the Bioeconomy, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK; Future Food Beacon of Excellence and School of Biosciences, University of Nottingham, Nottingham LE12 5RD, UK
Gavers Kwasi Oppong
Chapters authored
Perspective Chapter: The race for gluten-free malt extract and beer; the implication of polished broken rice and rice malt on the chemical properties of beer
Owing to the fact that there is diversity of rice cultivars; its global cultivation, and the physical characteristic such possessing husk, and rich starch endosperm makes rice a potential raw material for brewing gluten free beer. However, selection of rice cultivars for brewing is an ever-continuous studies with research themes centred on malting conditions; specialty rice malt production; mashing programmes suitable for rice; enzyme activities and physicochemical properties of malted rice; oxidation stability and organoleptic properties of beer produced from rice. However, using rice malt for brewing beer has limitations of inadequate free amino acids, low enzyme activity and high fraction of husk. Overcoming these limitations has influenced rice malt grist formulation, enzyme application to increase free amino acid and supplementing rice malt with defatted protein rice seed meal. This review article considers recent advancement in the use of rice and rice malt as adjunct and base material, respectively for brewing, and its implication on wort quality, enzyme activity, phenolic acids profile, antioxidant activity and organoleptic properties.
Part of the book: Functional Food - Upgrading Natural and Synthetic Sources [Working title]