Abstract
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
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