Abstract Potato starch was hydrothermally treated at moisture levels ranging from 20 to 40% and at temperatures 3% below the gelatinization peak temperatures (in K). The treatments had a great impact on the rheological behavior as studied with a rapid visco analyzer (RVA) and dynamic viscoelastic measurements. The extent of the observed effects did not only depend on the specific treatment but also on the starch concentrations investigated (3.0, 6.6, and 20.0%). For the dynamic measurements, the gel storage moduli were related to swelling power and close packing concentration. The increase in onset temperature of viscosity development and the decrease in peak viscosity observed with RVA as a consequence of hydrothermal treatments, were also attributed to the decreases in swelling power and solubility.