ArticleFoods (Basel, Switzerland)2023
Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review.Foods (Basel, Switzerland) · 2026Review
- Impact of Brown Rice as Adjunct on Beer Brewing.Foods (Basel, Switzerland) · 2025Article
- Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation.Frontiers in microbiology · 2025Article
- Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects.Food chemistry: X · 2024Review
- Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.Foods (Basel, Switzerland) · 2024Article
- Rice-Based Gluten-Free Foods and Technologies: A Review.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
4 authors.
Funding
Abstract
This study aimed to explore suitable processing materials for rice beer (RB) production by analyzing the starch structure of the raw materials utilized for brewing beer and the quality characteristics of RB. We used malt, employing the Heugho cultivar as the main ingredient, and produced beer containing 30% rice. The regular amylose-containing cultivars Samgwang (SA) and Hangaru (HA) and the high-amylose-containing cultivar Dodamssal (DO) were used as adjuncts. Distribution of the short molecular chains of the starch amylopectin was the highest for SA and malt at 29.3% and 27.1%, respectively. Glucose content was the highest in the wort prepared with 100% malt and 30% SA + 70% malt. The alcohol content in SA RB and HA RB was higher than that in beer prepared with 100% malt. DO RB had the least bitterness and volatile components, such as acetaldehyde and ethyl acetate. The three rice cultivars tested in this study are suitable as starch adjuncts for RB production. The characteristics of RBs varied depending on the molecular structure of the ingredients, irrespective of their amylose contents. SA could be considered a craft beer with quality characteristics and rich flavor components, similar to 100% malt beer, compared to other RBs.
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