Rapidviscoanalyser(RVA) anddifferential scanning calorimetry (DSC)canbe applied to study thermal transitions in starch based systems at different water levels. The effect of different hydrocolloids on wheat starch thermal transitions in the presence and absence of NaCl (2%) was evaluated in flour-hydrocolloid suspensions, starch-hydrocolloid mixtures and dough. These hydrocolloids include microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), two types of hydroxypropylmethylcellulose (HPMCF4Mand F50), a lowmethoxyl pectin (LMP)and a high methoxyl pectin (HMP). The suspensions were submitted to a heating/cooling cycle in anRVAand aDSCwas used to evaluate gelatinization and ALC transition in dough and mixtures. All of the suspensions containing NaCl exhibited higher hot paste stability. Furthermore, CMC and pectins showed an inhibitory effect on amylose retrogradation. Results also showed that starch thermal transitions in limited and excess water can be highly affected by hydrocolloids, particularly when NaCl is present.