{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T20:34:09Z","timestamp":1791578049619,"version":"4.3.4"},"reference-count":32,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2019,1,10]],"date-time":"2019-01-10T00:00:00Z","timestamp":1547078400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>A safe method to obtain gluten\u2010free beer led to the use of naturally gluten\u2010free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimization of the malting and brewing procedure is proposed to overcome the aforementioned issues. Different steeping conditions and kilning temperatures are considered, and a top\u2010fermented beverage from rice malt is obtained for the first time.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The malting procedure has been optimized by assessing the use of short\u2010time steeping as an alternate to long air rest to obtain sufficient moisture content in the green malt, saving water consumption. The malt obtained allowed a regular fermentation, as confirmed by the sensorial analysis, which did not reveal any off\u2010flavours. The use of a top\u2010fermenting yeast formed high content of higher alcohol and relatively low amount of esters.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This study confirms the potential of rice for the production of malt and beer. The optimized malting programme allowed water saving. The production of a top\u2010fermented rice malt beer was a successful attempt to introduce a new flavoured product for consumption by individuals affected by coeliac disease. \u00a9 2018 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9440","type":"journal-article","created":{"date-parts":[[2018,10,23]],"date-time":"2018-10-23T01:34:51Z","timestamp":1540258491000},"page":"2726-2734","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Rice malting optimization for the production of top\u2010fermented gluten\u2010free beer"],"prefix":"10.1002","volume":"99","author":[{"given":"Dayana","family":"Ceccaroni","sequence":"first","affiliation":[{"name":"University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c.  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