Microstructural and rheological changes during gelatinisation are important indicators of starch functionality. A combined rheometer and optical microscope system (Rheoscope 1, Thermo Haake) was used to monitor the gelatinisation of different starches (maize starchcontaining 0%, 24%, 55% and 85% amylose; wheat starch and barley starch) suspended in a 0.1% guar solution (to minimise settling during the initial stages of gelatinisation). The 0.1% guar solution was selected after Rapid Visco Analyser, Modulated DSC and settling studies indicated that it minimised any effect on starch gelatinisation compared to carboxy methyl cellulose and xanthan. The Rheoscope study demonstrated that the viscosity of the starch during gelatinisation is related to changes in starch granules as a result of swelling.There was a two to threefold increase in starch granule size during the gelatinisation for all starches except for high amylose maizestarches. Viscosity development during the gelatinisation was affected by the presence of B-type granules, whose presence tended to reduce the overall viscosity increase, indicating the importance of starch granules size and their distribution in determining the rheological responses of starch during gelatinisation.