1

คุณสมบัตขิ องมอลตและเวิรตจากขาวทีป่ ลูกในประเทศไทยจํานวน 42 สายพันธุ

MALT AND WORT CHARACTERISTICS OF 42 CEREAL RICE VARIETIES CULTIVATED IN
THAILAND
ยุพกนิษฐ พวงวีระกุล
Yupakanit Puangwerakul
บทคัดยอ
วัตถุประสงคของงานวิจัยนี้เพื่อศึกษาคุณสมบัติทางกายภาพและเคมีของขาวที่ปลูกในประเทศไทยจํานวน
42 สายพันธุ ประกอบดวยกลุมขาวเหนียว กลุมขาวเจา กลุมขาวญี่ปุน ขาวสาลีและขาวบารเลย โดยนํามาเพาะ
มอลต และตรวจสอบคุณสมบัติเปรียบเทียบกับมอลตบารเลยควบคุมทางการคา พบวาระยะเวลาที่เหมาะสมในการ
แชและงอกสําหรับขาวแตละสายพันธุ ที่อุณหภูมิ 30 องศาเซลเซียส ที่ใหคากิจกรรมของเอนไซมไดแอสเตสและ
ปริมาณสารสกัดสูงสุดคือ 2-5 วัน แตกตางกันตามชนิดของสายพันธุและมีคานอยกวามอลตควบคุมทางการคา การ
ตรวจสอบคุณภาพของมอลตและเวิรตดําเนินตามวิธี European Brewery Convension เพื่อใชเปนฐานขอมูลในการ
ศึกษาวิจัย และใชประโยชนในการแปรรูปมอลตในอุตสาหกรรมอาหารเครื่องดื่ม ที่สอดคลองกับสมบัติของมอลตแต

ร ์
สต
ละชนิดที่สามารถผลิตไดปริมาณมากจากวัตถุดิบภายในประเทศ

ท
ิ ัล ABSTRACT
า
ด
้ ู จ
ิ ตรศ
The objective of this research was to investigate physical and chemical properties of cereals
ร
ม ษ
cultivated in Thailand. 42 local varieties, glutinous types, non glutinous types, japonica types wheat and
า ก
ว ัยเ
barley grains were malted, using a micro-maltng method, and their malt characteristic studied and

ลัง ค า ล
compared to that of a commercial barley malt. The optimal germination time, at 30°C, to produce a good

รค ิาวทย
malt of high diastatic power and extract of these varieties was 2-5 days. The hot-water extracts of Thai

กา
rice malts were different due to varieties and lower than the commercial barley malt. Malt and wort quality

รง มห
โค
evaluated followed European Brewery Convension method in order to come up with product profile
suitable for the future new product development from rice malt. The collected data will be used for a
further related study and applied for domestic food and beverage industry as sources of raw materials.
Key Words: malted rice, germination, malting, wort extract , diastatic power
Y Puangwerakul: [email protected]

INTRODUCTION
Barley and malt imported volume trended to increase every years. Data on importing malt products
in Thailand for 2001 to 2005 is increased from 536,464 ton, cost 244,244,156 million baht to 1,532,660
ton, cost 389,387,7832 million baht. Mostly is used in beer industry, food manufacturing industry and
several brands of beverages and chemical as they are element of microorganism feeding of the
laboratory. From the feasibility study of Thai rice in preparation as malt, there are only the reports of few
คณะเทคโนโลยีชีวภาพ มหาวิทยาลัยรังสิต ปทุมธานี 12000
 2
rice cultivars planted in Thailand which is suitable to the beverage manufacturing as beer and whisky but
it is still not covering other widely grown varieties. The research to compile characteristic of those malt is
therefore important and lead to the utilization of rice that have lot of quantity, cheap and easily found
within the country for optimal benefit, promote the expansion of plantation area, reduce raw material
imported from abroad in the future. The objective of this research is to find out the suitable time to soak
the paddy rice and suitable period of malt growth including quality of malt and wort of each breed of rice.
The condition of malt preparation must be adjustable for actual use, practical to use in research and does
not need high investment should it is expanded to industrial level in the future.

MATERIAL AND METHODS

Materials
The 16 each of sticky and non sticky indica rice, 4 Japonica rice, 4 wheat and 2 barley varieties

์
selected to use in malt cultivation were derived from Phrae Rice Research Center, San Patong Rice

สต ร
Research Center, Pathumthani Rice Research Center, Samerng Cold Plant Experimental Station,
ัล
ท
ิ า
Bangkhen Rice Testing Station. Barley from Chiangmai Malting Co., Ltd., Chiangmai province was used
จ
ิ ศ
ด
้ ู ตร
as control.

ม ร ษ
16 varieties of sticky rice: Dowprao, R-258 , Niawprae1 , Luang san pah tong , Pi-e-nuemu , San pah
า
ว ัยเ ก
tawng1, Mueynawng 62 M, Praedaeng , Kam1 , Kam2, RD6 , RD8 , RD10 , Khao pong kri , Niaw U-
ค
bon2 , Haodaw
ลัง า ล
รค ิาวทย
16 varieties of non-sticky rice: KDML105 , Pathum thani1 , Howm Klong Luang1 , Namru , Jaopukud ,

กา
Tipdaeng , Jao haw , Jao khao , Luang Pratahn , RD7 , RD21 , Leuang Pratew123 , Suphanburi1 ,

รง มห
โค
Khao chip , Phitsanulok2 , Chainat1
10 varieties of temperate crops: 4 varieties of japonica rice: Khao yipun DOA1 , Khao yipun DOA2 ,
Koshihikari , Hiyuku . 4 Wheat varieties: Samerng1 , Samerng2 , Fahng60 , Phrae60 . 2 Barley
varieties: Samerng2 , Samerng1
Methods
Phase 1 Test The study of suitable time for malting of paddy rice.
Grains were cleaned and weighted for approx. 5 kg., the paddy were soaked in water at 30° C
for 5 minutes to sort out the floating seeds, changed water and soaked again every 12 hours and then air
dry for 1 hour. After completion of 1 hour air dry, changed water and repeated the processes. Random
sampling was at 12, 24, 36, 48 and 60 hours; 5 grams each for the analysis of moisture content
according to EBC (1987) method and random again 100 grains for 10 repeatedly times, placed in petri
dish plate lining with whatman No. 1 of 90 mm diameter by the method of BRF, cultivated in dark cabinet
 3
at 30° C controlled temperature for 72 hours and then took out to count the sprouting grains, reported
sprouting efficiency as % Germinative Energy.
After soaking the paddy at the suitable time for each of variety, divided and weighted approx.
100 grams and evenly spread on plastic perforated basket of 26 cm. wide x 36 cm. long total 50 baskets
per 1 variety and germinated in dark cabinet at controlled temperature 30°C, relative moisture 90% for
120 hours, sampling fresh malt by gradually gather from 5 basket every 12 hours to count their sprouts
and % Germinative Energy. The counted fresh malts were partially weighed and kept 50 grams for each
variety to analyze the value of activity of Diastatic emzyme (WK-units) according to EBC (1987). The
remaining were kilned by tray dryer at 55° C for 24 hours and derooted to keep for analysis of the quality
of dried malt and wort in phase 2 test.
Remark : The temperature for steeping and germination of control malt was 20 °C
Phase 2 Test The study of malts and wort quality

ร ์
Maximum Diastatic Power of each fresh malt was measured and stopped its enzyme activity by

จ
ิ ิ ัล
ศ สต
drying process to analyse moisture, amylose , protein content and grinded to fine powders and then
ท า
boiled and extracted by adjusting the temperature to prepare congress wort and analysis the value of

า ม รด
้ ู ตร
enzyme activity of DP, free amino nitrogen: FAN, pH, special gravity, color and extract substances
ษ
according to EBC (1987) method.

คว ัยเ ก
ลัง า ล
ค ิาวทย
RESULTS AND DISCUSSION

กา ร
Suitable condition for malting

รง มห
The relationship between suitable time in soaking and moisture volume of the most efficient

โค
sprout for each variety during 60 hours at 30°C are illustrated in Table 1. It was illustrated that the paddy
was well sprouted at 18-40% moisture or between 12-60 hours depending on each variety. However, it was
found that the longer soaking time, the moisture in the grain would increase to the maximum level and stable.
For sticky rice malt, the hard and thick cover requires longer soaking time, such as, R-258, Pi-e-nuemu,
Khaopongkri and U-bon2 , that required 60 hours soaking until the moisture was increased to 18-30% while the
moisture of malt in non-sticky rice required less time to raise up the moisture content to 18-28%. Malt of
temperate crops, such as, malt wheat and barley required maximum moisture of 35-40% except japonica rice
that required lower moisture or at approx. 25%. After testing to fine out the suitable time for germination,
sprouting efficiency, activity value of DP enzymes for each variety during 120 hours sprouting at 30°C
relative to the activity value of Diastatic power in fresh malt every 12 hours was used, to select the
suitable sprouting seed of each variety of which giving maximum enzyme level and stop its activity by
kilning as results shown in Table 1
 4

Table 1 Suitable conditions for malting in 42 fresh malts.

Suitable conditions for malting
Varieties Steeping Germination %Moisture % Germinative DP
Hours Hours Content Energy (WK units)
Sticky rice
Dawprao 24 84 27.69±0.99 96.35±1.11 62.65±15.0
R-258 60 48 30.36±0.59 95.35±1.88 284.21±6.3
Niawprae1 24 96 17.77±0.22 95.32±3.30 103.12±10.1
Luangsanpahtawng 24 72 25.25±0.68 94.57±1.24 58.19±12.4
Pi-e-nuemu 60 60 28.01±0.62 94.59±0.50 273.85±7.3
Sanpahtawng1 12 84 18.78±0.83 98.70±1.38 157.76±20.0
Mueynawng 62 M 12 84 20.94±0.85
ร ์
97.34±2.05 297.23±6.0
Praedaeng
Kam 1
48
36
จ
ิ ท
ิ ัล60
24
25.62±0.36
22.24±0.38
ศ า สต
63.53±6.71
97.14±1.16
50.86±15.7
137.40±17.4
Kam 2 24

า ม รด
้ ู 24 17.92±0.45
ษ ตร 96.75±1.55 125.76±12.6
RD 6

คว
24 72

ัยเ ก
18.32±0.32 98.96±0.04 109.59±14.4

ลัง
RD 8 24 72

า ล 19.27±0.45 95.00±1.00 105.22±13.5

ค ิาวทย
RD 10 36 60 19.11±0.29 98.51±0.70 105.92±17.3

กา ร
Khaopongkri 60 84 30.28±0.34 94.56±3.50 59.80±15.1

รง
U-bon 2 60
มห
72 28.63±0.58 64.98±4.21 97.72±14.6

โค
Haodaw
Non-sticky rice
48 72 26.97±0.41 86.46±1.68 40.35±16.1

KDML 105 48 60 21.45±0.11 96.77±1.98 55.92±10.4

Pathumthani1 48 60 22.45±0.27 81.29±2.45 52.59±11.5
Hawmklongluang1 36 60 23.89±0.35 97.16±1.11 50.13±10.7
Namru 24 84 26.62±0.12 95.40±2.34 46.63±11.2
Jaopukud 36 60 20.41±0.24 95.05±1.57 63.57±18.5
Tipdaeng 60 96 22.92±0.45 98.43±0.40 52.05±12.6
Jaohaw 12 72 20.64±0.30 98.50±0.34 82.93±17.9
Jaokhao 48 60 25.96±0.25 96.49±0.72 60.83±10.8
Luangpratahn 12 60 20.34±0.14 98.43±1.21 159.81±12.7
 5
RD 7 12 72 23.65±0.41 97.44±2.15 49.42±10.0
RD 21 12 72 24.00±0.50 95.00±2.00 105.85±10.0
Leuangpratew123 48 120 24.03±0.36 97.02±2.38 176.35±10.1
Suphanburi 1 24 72 22.25±0.61 96.11±3.50 64.98±11.4
Khao chip 60 120 24.98±0.23 97.02±0.21 144.06±11.5
Phitsanulok2 60 72 18.07±0.67 82.32±2.85 52.17±10.5
Chainat1 60 60 27.89±0.12 82.80±2.55 211.35±7.5
Other cereals
Khaoyipun DOA1 24 96 25.14±0.41 91.98±2.51 74.20±18.2
Khaoyipun DOA 2 36 96 28.24±0.45 93.78±2.45 64.98±17.6
Koshihikari 24 96 26.09±0.32 91.81±2.35 94.08±15.5
Hiyuku 24 96 26.42±0.35 90.43±2.61 93.20±17.3
Wheat Samerng1 48 72 34.26±0.10
ร ์
75.64±3.43 182.06±16.4
Wheat Samerng2 48

จ
ิ ท
ิ ัล72 41.98±0.11

ศ า สต
74.16±3.51 174.67±17.3

ตร
Wheat Fahng60 36 72
ด
้ ู
38.98±0.25 78.05±3.50 184.33±15.2
Wheat Phrae60 36

า ม ร 72
ษ
38.17±0.22 77.34±3.45 166.54±16.5
Barley Samerng2

คว 60 84
ัยเ ก
38.26±0.24 34.62±2.89 181.24±17.5

ลัง ล
Barley Samerng1 60 84 39.93±0.25 33.67±3.11 178.05±18.9
า
ค ิาวทย
Control 48 60

กา ร
Values represent mean± standard deviation of means
39.60±0.16 95.73±2.55 290.70±5.0

รง มห
โค It was found that the DP activity of fresh malt in indica rice and japonica rice was between 52-159
WK-units, lower than wheat malt and barley 166-184 WK-units. While malt in 3 sticky rice groups, namely;
R-258, Pi-e-nuemu and Mueynawng 62 M and in 1 non-sticky rice, Chainat 1 where its DP enzyme was
211-297 WK-units, as compared to the same standard of controlled malt (290 WK-units). The maximum
sprouting efficiency of sticky rice was at the beginning of germination period in the 48th hour while malt in
non-sticky rice was slower or the maximum sprout efficiency was at latter period of the 48th hours.
However, it was noticeable that DP activity of malt of temperate crops group was slower than controlled
malt and Thai rice malt ; sprouting was at 72nd hour for wheat malt , 84th hours for barley malt and 96th
hour for japonica malt
Malt and Wort quality
 6
After measurement of maximum diastatic power, enzyme activity was stopped by kilning and
samples of malts were grinded to powder and boiled to prepare as congress wort according to the EBC
(1987) method, results of examination are presented in Table 2. All values are means±standard
deviation of means.

Table 2 Malt and wort quality of 42 cereals

Varieties Malt and wort quality

Malt Analysis Wort Analysis
% %Moisture % Diastatic FAN pH Specific Colour % Extract
Amylose content Protein Power(WK) (mg/L) Gravity (°EBC)
stickyrice
Dawprao 8.3±0.8 4.47±0.11 10.2±0.6 145±21 119±7
์
6.08±0.01 1.0526±0.00 3.25±0.18 66.35±0.3
ร
ัล สต
R-258 8.4±0.7 4.57±0.11 10.5±0.5 290±24 130±5 5.69±0.01 1.0775±0.00 6.41±0.15 81.55±0.2
Niawprae1 8.8±0.7 4.95±0.12 6.3±0.8
จ
ิ ท
ิ139±21 95±4
ศ า
5.92±0.01 1.0476±0.00 1.75±0.08 58.15±0.3
Luangsanpa 8.8±0.7 5.02±0.10
รด
้
7.9±0.3

า ม ู 142±16
ษ
97±5
ตร
6.00±0.01 1.0503±0.00 2.40±0.15 63.74±0.3
Pi-e-nuemu 8.9±0.8

คว
4.24±0.13 10.4±0.2

ั ยเ ก282±23 124±5 5.90±0.01 1.0762±0.00 7.50±0.15 80.46±0.2

Sanpahtaw1
Muey62M
9.1±0.8

ค ล ง
ั
5.01±0.15

ยา ล
7.6±0.3 147±49 102±4 5.78±0.01 1.0501±0.00 2.24±0.10 63.51±0.3

ร
9.2±0.9 3.57±0.10 12.2±0.7 289±26 138±6 5.86±0.01 1.0798±0.00 4.12±0.10 82.15±0.2
Praedaeng
กา
9.2±0.9
า
1.85±0.10
ว ท
ิ8.2±1.0 134±38 121±10 5.44±0.01 1.0452±0.00 1.95±0.15 57.90±0.3
Kam 1
ค รง
9.4±0.8
มห
1.76±0.11 9.3±1.1 252±34 125±10 5.92±0.01 1.0539±0.00 1.40±0.05 66.47±0.2
Kam 2
RD 6
โ 9.5±0.8
9.6±0.8
2.01±0.10
4.78±0.10
9.7±1.3
7.8±0.2
208±36
167±38
127±11 5.41±0.01 1.0462±0.00 2.17±0.05 65.32±0.3
108±5 5.74±0.01 1.0511±0.00 2.05±0.05 65.85±0.3
RD 8 9.8±0.8 4.00±0.10 8.4±0.3 160±48 108±5 5.96±0.01 1.0593±0.00 2.22±0.05 63.23±0.2
RD 10 9.8±0.8 4.19±0.10 9.6±0.4 164±45 110±5 5.09±0.01 1.0542±0.00 2.18±0.05 67.02±0.3
Khaopongkri 10.0±0.8 4.82±0.10 6.7±1.1 151±21 105±5 5.57±0.01 1.0498±0.00 2.66±0.05 62.97±0.3
U-bon2 10.2±0.7 2.41±0.10 7.7±1.2 151±13 109±5 5.86±0.01 1.0490±0.00 1.09±0.05 62.63±0.3
Haodaw 13.2±0.9 2.35±0.10 8.1±0.1 161±26 105±5 4.98±0.01 1.0338±0.00 1.74±0.05 61.02±0.3
Non -sticky
rice
KDML105
17.9±0.8 4.54±0.10 7.7±0.2 121±14 102±8 5.69±0.01 1.0402±0.00 2.72±0.17 52.39±0.5
 7
Pathumtha1 18.1±0.8 3.45±0.10 7.6±0.1 119±23 101±8 6.01±0.01 1.0401±0.00 2.93±0.15 52.14±0.5
Hawmklon1 19.1±0.7 3.78±0.10 7.8±0.1 116±13 107±8 5.84±0.01 1.0399±0.00 2.59±0.13 51.46±0.5
Namru 22.4±1.0 3.83±0.10 7.3±1.9 91±24 100±6 5.87±0.01 1.0368±0.00 1.73±0.02 51.06±0.5
Jaopukud 23.2±1.2 2.14±0.10 6.9±1.4 57±15 95±5 5.45±0.01 1.0235±0.00 1.76±0.05 32.06±0.2
Tipdaeng 24.3±1.3 1.87±0.10 8.4±1.1 57±18 115±7 5.50±0.01 1.0273±0.00 2.14±0.12 35.45±0.3
Jaohaw 26.9±1.1 3.21±0.10 7.0±0.9 72±18 103±8 5.43±0.01 1.0335±0.00 2.22±0.18 41.37±0.3
Jaokhao 27.0±1.0 2.29±0.10 7.7±0.5 58±14 112±8 5.85±0.01 1.0287±0.00 2.66±0.12 39.87±0.3
Luangpratah 27.4±0.9 4.44±0.10 7.3±0.4 61±16 99±5 6.08±0.01 1.0356±0.00 1.77±0.18 50.71±0.5
RD 7 28.2±0.9 2.35±0.10 7.4±0.3 124±16 97±6 5.12±0.01 1.0481±0.00 1.96±0.11 54.50±0.4
RD 21 28.5±0.9 5.40±0.10 6.4±0.3 164±45 97±5 6.03±0.01 1.0395±0.00 2.50±0.20 55.45±0.3
LPT123 28.6±1.0 5.17±0.10 8.3±1.1 142±10 111±6 6.00±0.01 1.0491±0.00 2.61±0.20 62.77±0.3
SPT 1 29.1±1.0 5.87±0.10 7.3±0.5 119±11 100±6
์
5.87±0.01 1.0342±0.00 1.73±0.09 50.21±0.4
ร
สต
Khaochip
ัล
29.9±1.0 2.29±0.10 6.9±0.2 57±14 97±8 5.42±0.01 1.0269±0.00 2.07±0.15 34.49±0.3
Pisanulok 2 30.1±1.0 2.50±0.10 7.5±0.3
จ
ิ ท
ิ
139±11 98±7
ศ า
6.07±0.01 1.0498±0.00 1.85±0.06 57.23±0.4
Chainat1 31.0±1.1 6.08±0.10
รด
้
8.8±0.8

า ม ู 260±19 121±6

ษ ตร6.08±0.01 1.0755±0.00 2.16±0.05 78.37±0.5

Othercereals
DOA 1
คว ัยเ ก
ลัง ล
17.3±0.9 2.13±0.10 7.2±1.1 151±28 105±9 4.85±0.01 1.0481±0.00 3.30±0.05 54.60±0.5

า
ค ิาวทย
DOA 2 18.2±0.9 2.40±0.10 7.4±1.0 155±27 115±9 4.97±0.01 1.0496±0.00 3.15±0.05 56.48±0.5
Koshihikari
กา
18.4±0.9 ร 2.28±0.10 7.1±1.1 154±26 102±9 5.25±0.01 1.0499±0.00 4.02±0.05 59.11±0.5
Hiyuku
รง
19.9±0.9 2.26±0.10
มห
6.9±1.0 152±14 102±9 5.12±0.01 1.0498±0.00 4.27±0.05 59.11±0.5
WSamern1
WSamern2
โค
28.2±0. 8
29.4±0.7
3.52±0.10
3.61±0.10
9.7±0.8
9.9±0.8
272±45
268±29
161±5
158±4
5.21±0.01 1.0809±0.00 5.65±0.05 83.47±0.6
4.95±0.01 1.0800±0.00 5.62±0.05 81.89±0.6
WFahng60 30.9±0.6 3.55±0.10 9.2±0.8 256±53 152±4 4.90±0.01 1.0803±0.00 5.26±0.05 80.89±0.6
WPhrae60 31.1±0.8 3.48±0.10 9.8±0.8 281±58 160±4 4.78±0.01 1.0801±0.00 5.34±0.05 84.28±0.6
BSamerng2 38.9±1.1 3.19±0.10 11.5±2.2 259±16 120±3 6.01±0.01 1.0782±0.00 5.91±0.05 77.45±0.4
Bsamerng1 40.1±1.2 3.13±0.10 10.8±2.4 252±36 118±3 5.83±0.01 1.0755±0.00 5.83±0.05 76.85±0.4
Control 37.2±0.1 5.81±0.19 10.8±0.3 397±24 158±6 6.01±0.01 1.0793±0.00 5.05±0.50 81.46±0.6
 8
CONCLUSION
The moisture level suitable for sprouting to prepare malt from indica rice; sticky rice, non-sticky rice
and japonica rice was similar value at 20-30% while wheat malt and barley malt would required higher
moisture level at 35-40%. However, each variety required different sprouting period due to chemical and
physical properties of each kind of rice that had different absorption rate (Kunze, 1999). The suitable
sprouting period of 42 varieties calculated by mean of Diastatic Power in all malt every 12 hours was 2-5
days depend on varieties. It was found that, most Thai rice had lower sprouting efficiency than standard
quality malt or 95%. The varieties having DP value similar to good grade standard malt were 3 varieties
from sticky rice group, namely; R-258, Pi-e-nuemu and Mueynawng 62 M and one variety in non-sticky
rice, namely, Chainat 1. The efficiency of malt of temperate crops, wheat and barley was lower than the
standard may be due to the improper germinated temperature as described by Antony (1982) and Bawa
(1992). However, japonica malt had its high efficiency in sprouting or 90% similar to indica malt and
higher than wheat and barley.
ร ์
จ
ิ ิ ัล
ศ สต
As compared to the extracted substance in good standard malt for beer manufacturing was between 75-
ท า
85% (John et al.,1986) where as 3 varieties were from malt in sticky rice group, namely, R-258, Pi-e-nuemu and

า ม รด
้ ู ตร
Mueynawng 62 M and only one variety in non-sticky rice group, namely, Chainat 1. Malt in temperate crops,

ษ
คว ก
japonica malt had lower extracted substance than standard while wheat and barley were similar to standard

ัยเ
controlled malt. The volume of extracted substance and specific gravity of all varieties were varied according to

ลัง า ล
the DP enzyme and FAN volumes. However, the moisture content of dried malt, pH of wort was according to the

รค ิาวทย
standard, moisture was lower than 5% and pH between 5.6-6.0, which indicated the good preparation of wort

กา
ง
except in temperate group malt. FAN value in indica malt was lower than standard value or 120-190 mg/l. which

โค ร มห
was varied according to the protein depending on each breed as described by Dennis (1998). For color of wort,
it was noticeable that malt from indica rice in almost all varieties of sticky and non-sticky rice was more pale than
pale malt standard as prescribed at 4.0-6.5 degree EBC except malt from 3 high protein sticky rice which their
color value was similar to the controlled malt. These were resulted form maillard reaction from the source
substance having higher amino acid and sugar and from permanent characteristic of variety that had darker
color of seed cover than other varieties.
ACKNOWLEDGEMENTS
Thank you very much to San Pa Tong Rice Research Center, Chiangmai Province, Phrae Rice
Research Center, Phrae Province, Pathumthani Rice Research Center, Pathumthani Province, Samueng
Cold Plant Testing Station, Chiangmai Province, Bangkhen Rice Testing Center, Bangkok Metropolis and
Chiangmai Malting Co., Ltd., Chiangmai Province in their kind sponsor and support the rice breeds for
this research.
 9

REFERENCES
European Brewery Convention. Analytica-EBC. Fourth edition. 1987. Issued by the Analysis
Committee of the EBC.
Kunze Wolfgang. 1999. Technology Brewing and Malting.Transl.by Dr.Trevor
Wainwright.Internated 2nd revised edition.Berlin.Germany VLB Berlin
Anthony O. Aisien. 1982. Enzymic Modification of Sorghum Endosperm During Seedling
Growth and malting.J.Sci.Food Agric, 33: 754-759
Bawa Demuyakor and Yoshiyuki Ohta.1992. Malt Characteristics of Sorghum vulgare
Varieties from Ghana. J.Sci. Food Agric, 59: 457-462
John R.N.Taylor and Heather K.Boyd. 1986. Free alpha amino Nitrogen production in
Sorghum Beer Mashing. J.Sci. FoodAgric, 37: 1109-1117

ร ์
Dennis E.Briggs. 1998. Type of malt chapter 15 . Malts and Malting. Blackie Academic & Professional :
699-741

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