The gelatinization property, thermodynamic properties and rheological characteristics were analyzed with wheat flour, rice flour, corn flour, buckwheat flour and pea flour as samples. The results of RVA showed that wheat flour and rice flour had the highest pasting temperature; corn flour showed bad anti-aging ability; buckwheat had good thermal stability; pea flour showed good anti-aging ability and thermal stability and also higher viscosity. The results of DSC showed corn gel had a distinct higher pasting temperature than that of wheat, rice, buckwheat and pea flour (P＜0.05), which indicated that corn flour was easy to resuscitation. Rheological parameter displayed that all of these grains had the shear-thinning and thixotropic phenomenon, which revealed they were typical pseudoplastic fluids. Dynamic viscoelastic results showed that five grains had weak gel viscoelastic characteristic. Creep recovery and stress relaxation results showed that buckwheat had the largest initial elastic. Rice gel had lower initial viscosity and weak elasticity. Peas gel had the maximum initial viscosity and stronger resistance against deformation.