This work provides a short review concerning the measuring techniques frequently applied to characterize the gelatinization behaviour of starches. The aim of the experiments was to determine the gelatinization temperatures of maize (A-type) and potato (B-type) starches via isothermal microcalorimetry and rheological methods (rotational viscosimetry and dynamic oscillatory testing). A significant difference was observed between the gelatinization temperatures of the aqueous starch suspensions, which can be attributed to the structural differences between A-type and B-type starches. Comparison of the applied measuring methods revealed a close correlation between the experimental data obtained by isothermal microcalorimetry and oscillatory testing, while rotational viscosimetry overestimated the gelatinization temperature. Additionally dynamic oscillatory tests provided valuable information not only on the gelatinization point, but also on the pasting temperature of the starch suspensions.