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Hi List,

This might be of interest to those of you who are paying attention to
bioengineered wheat glutens into rice and corn...Montana State University.
Your voice on behalf of celiacs might be welcome at MSU!

If you want to learn more, e-mail:Marshall Chrostowski, [log in to unmask]

Pat

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Softer grains make finer flour [In brief]
Nigel Chaffey
Trends in Plant Science, 2001, 6:5:192

Abstract

There is no abstract for this article. The text below is the first paragraph
of text within the article.

The problem of 'cooked' rice grains with hard, teeth-cracking centres might
soon be a thing of the past thanks to research reported by Konduru
Krishnamurthy and Michael Giroux [Nat. Biotechnol. (2001) 19, 162/\168].
Traditionally, rice is hard-grained, which limits its use as flour. However,
using genes found in soft-textured wheat, the team from Montana State
University (USA) have engineered rice with soft grains, which produces flour
with reduced starch damage and an elevated proportion of fine flour
particles. Maize, another hard-grained cereal, is next on the list to be
modified. NC