We investigated the relationship between the macroscopic viscosity lpar;ηN), determined by creep measurement, and the microscopic viscosity, estimated by rotational correlation time (τc) of spin label determined by ESR method, for wheat and potato starch gels. Both ηNand τc. Of wheat starch gel increased linearly with an increase of starch concentration. Both ηNand τcof potato starch gel increased exponentially with an increase of starch concentration. The τcof wheat starch gel related linearly to the ηNof the gel at 30, 40 and 50°C. For potato starch gels, the τc.also related significantly to the ηNat 30, 40 and 50°C. The τcof free BrAcTEMPO was much smaller than that of spin-labeled AcTEMPO in wheat starch gel. It is concluded that the change in microscopic viscosity of starch gels agrees with their change in macroscopic viscosity.