Sorghum starch is hydroxypropylated with propylene oxide for 20 h under alkaline conditions and its physicochemical and structural properties are compared with native and alkali modified starches using the same procedure but without propylene oxide. The study demonstrates that functional effects of the hydroxypropylation are not a sum total of alkali modification and addition of propylene oxide. Syneresis and pasting temperature decrease following both modifications. However, alkali modification, as compared to hydroxypropylation, shows a greater decrease in the pasting temperature. Apparent amylose content and swelling power increase after hydroxypropylation. The starch granular structure remains intact after both modifications. The data support that hydroxypropylated starch can be a texturing agent for bakery products such as cookies as documented from data of cutting force and smooth surface of cookies.