September 1/Sao Paulo, Brazil/Food Weekly News -- "This research evaluated the chemical, technological and thermal properties of rice flour modified chemically using phosphorus oxychloride (0.018; 0.030; 0.059; 0.088 and 0.100g/100g flour). The phosphorylated rice flours (PRF) obtained showed a decrease in viscosity, but the stability increased significantly as compared to the unmodified flour," scientists in Sao Paulo, Brazil, report.

"The gel force and adhesiveness values decreased with the increase in phosphate groups incorporated. However, cohesiveness and thermal properties did not show significant differences among the native and modified rice flours, with exception for gelatinization enthalpy values," wrote E.H. Nabeshima and colleagues.

The researchers concluded, "The phosphorylated flours obtained can be used as ingredient, especially in cream soups, salad dressing, and filling."

Nabeshima and colleagues published their study in International Journal of Food Properties ("Improving Functional Properties of Rice Flours Through Phosphorylation." International Journal of Food Properties, 2010;13(4):921-930).

For more information, contact E.H. Nabeshima, Agencia Paulista Tecnol Agronegocios, Polo Reg Medio Paranapanema, CP 263, BR-19800970 Sao Paulo, Brazil.

From the September 20, 2010, Prepared Foods E-dition