W14 Malt Update: Rice Malt Shows Potential In Beer Brewing, New Cold Plasma Steeping Technology Expected Increase Grain Germination and Reduces Mycotoxins

Malted Rice Shows Potential to Contribute to Beer Brewing

A recent study published in Beverages suggests that malted rice can significantly contribute to beer brewing. Researchers have found that rice malts have enough enzymatic capacity to convert their starch source into fermentable sugar, which they call self-saccharifying malts. These malts can produce a sugary liquid called "wort" in brewing, which yields healthy fermentations with a standard yeast without adding enzymes or nitrogen supplementation. Rice malts could be particularly useful in gluten-free, all-malt beer and styles that use high adjunct inclusions.

New Cold Plasma Steeping Technology Increases Grain Germination and Reduces Mycotoxins in Malting Process

According to recent research by Canadian scientists, a new technique called "cold plasma steeping technology" can increase grain germination in wheat and barley by 10-13% by targeting fungal mycotoxins during the malting process. The researchers reduced the levels of the two major mycotoxins, zearalenone and deoxynivalenol, by 54% in just one minute compared to one hour for traditional processing. This discovery could revolutionize malt and beer production and increase food and beverage industry efficiency. The team plans to further explore the use of cold plasma technology to reduce microbial contamination in food and wate