This standard specifies a general method for determining the gelatinization properties of wheat, rye, their flours, and starches using a rapid viscosity analyzer. The principle involves mixing the sample with an appropriate amount of water, subjecting it to controlled heating and cooling cycles under programmed temperature conditions, and continuously recording viscosity changes. This process automatically analyzes key characteristic parameters such as gelatinization temperature, peak viscosity, breakdown, final viscosity, and setback. By simulating the cooking and aging behavior of starch during processing, this method provides important insights for evaluating grain quality, producing specialty flours, and developing starch-based products. The core equipment used in actual testing is the rapid viscosity analyzer, typically equipped with a high-precision temperature control system (heating/cooling rates up to 14°C/min), adjustable rotational speeds (20–2000 rpm), and specialized software, enabling tests to be completed within 13 minutes according to standard procedures while automatically generating gelatinization curves.