Standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches were hydrothermally treated by Instantaneous Controlled Pressure Drop (DIC) process at different pressure levels (1, 2 and 3bar) corresponding to the temperatures of 100, 122 and 136°C, respectively. The rheological properties and particle size of treated starches under various conditions were compared to the native ones. The results showed for all starches, except for WTS, a reduction of the consistency coefficient and the yield stress (τ 0 ) with increased intensity of the hydrothermal treatment conditions. Furthermore, τ 0 vanished for severe treatment conditions. The DIC treatment yielded an increased fluidity and a loss of the conservative modulus of the pastes, as a result of partial gelatinization of starch granules. The extent of the observed effect depended on the botanical origin. Wheat starch exhibited a different behaviour: the consistency coefficient and the conservative modulus being higher for DIC treated starch except for the most severe conditions.