The rate of processes such as water transfer, gelatinization, loss of soluble solids, volumetric expansion etc. occurring during hydrothermal treatment of whole starchy foods exhibits one common behavior: The plots of the rate constant specific to the given process versus temperature give a break-point temperature (T b r e ) around the gelatinization temperature (T g e l ). Some workers connected this phenomenon to starch gelatinization. The review of the pertinent works exhibited that the T b r e values are in the ranges of the gelatinization temperatures given in the literature. These ranges are large enough that the observed T b r e values could readily be within or close to them. The break-point phenomenon may potentially be a non-invasive simple method for determining the T g e l in whole starchy foods, e.g. in situ T g e l . This potential must be tested on different types of starchy foods by comparing the T b r e with measured T g e l of the same sample.