The group of international scientists, which consists of Germany and the United States, has been a revolutionary discovery in the field of brewing, proving that the rice can significantly improve the quality of beer. This stock was previously regarded as an affordable food to lower the drink of the drink.
The study published in the scientific journal Journal of Food Properties (IJFP) has shown that the rice reduces the content of the affluenters, compounds, which give non-alcoholic beer a unpleasant taste.
Even the analysis of 74 types of rice revealed that some types of low amylose, provide greater extract, which makes it becoming more economical to make a beer.
The results of the tasks are also interesting. American consumers preferred the mixture of 30% rice, while the German participants chose the 70% option. Average orientation solution may be equal components. M Particulièrement is valuable that the high share of the rice gives beer-rich and vanilla notes, even when the alcohol content is low.
Scientists stressed that the choice of correct rice types not only improves the quality of the product, but also makes production more environmentally friendly. Some types require minimal energy to develop, and the acquisition of raised extract reduces the cost of food.
Translation of: Euromedia24.com
