The mathematical modeling of the starch pasting curve was used to understand the kinetics of gelatinization, swelling, and retrogradation of starch. Also, it is aimed to attract scientific consideration to the dynamic behavior of the rapid visco analyzer (RVA) curve about process parameters instead of a direct data value on the curve. The RVA curve was divided into four sections, and a modified Hill model for the sigmoidal gelatinization part of the curve, an exponential thinning model, and an Arrhenius thermal equation were used in this study. The parameters of models were used to describe the swelling extent of starch granules, free water-binding capacity, process time, resistance of the starch against shear and heat, swelling rate, and retrogradation rate.