Starches are natural products used most extensively as thickening agents in the food industry, but are also widely employed in the adhesives, paper coatings, wood, packaging, and pharmaceutical industries. A fundamental rheological measurement conducted routinely on starches is the evaluation of the gelatinization process. This is accomplished by measuring the viscosity of the starch suspension, while heating and cooling under specific testing conditions. The resultant curve, referred to as the pasting curve, yields important starch performance parameters, including the pasting temperature, peak viscosity, holding strength, and final viscosity.