Determination and calculating of the fractal dimension, thixotropy pasting and gelling temperature of cereal starches were performed. They were characterized with a fairly smooth surface because they were characterized with a fractal dimension of edge line slightly above 1. Potato starch differed from cereal starches by a higher fractal dimension of 1.029 which suggested that the edge line of the granules of that starch was more irregular. Decidedly the highest thixotropic properties were found in the case of the millet starch whose thixotropic coefficient amounted to 37.43, while the lowest was found in the rye starch with a coefficient of 3.83. Together with the increase in the size of the starch granules, the thixotropic properties of the starch gruel decreased.