The effect of high hydrostatic pressure (HHP) as a function of treatment pressure (200, 400, 600 MPa), temperature at pressurization (10, 25, 50 degrees C), and treatment time (5, 15, 25 min) on the subsequent temperature-induced gelatinization of chickpea flour (CF) slurry during non-isothermal heating, from 25 to 95 degrees C was investigated. Temperature-induced gelatinization was sensitive to the changes in pressure, temperature, and time during HHP pre-treatment. During heating, CF gelatinization kinetics from the cross-over of elastic modulus (G') and viscous modulus (G '') to 95 degrees C were considered for rate estimation. Zero-order reaction kinetics adequately described the CF gelatinization process. Structure development rate (dG'/dt) is described by two exponential functions with activation energies ranging from 51.2 to 577 and 129 to 539 kJ mol(-1) for downward and upward gelatinization curves, respectively. Changes in dG'/dt vs. temperature seem to be closely related to the degree of gelatinization induced by HHP pretreatment. (C) 2016 Elsevier Ltd. All rights reserved.