[en] Complete text of publication follows. The paper presents the results of the rheoviscometric measurements on the irradiated starch-based food materials (starches, flour, spices) and the investigation of their relevance for irradiation treatment identification. Irradiation has been performed to a linac (W_e ∼6 MeV) and to a ⁶⁰Co γ-ray source, in the dose range of 0-32 kGy. The rheoviscometric measurements have carried out on geliffied suspensions using a Rheotest RV-2-type rotationally viscometer with different cylinder coupling (S/S₁; S/S₂; P/P) and for 12 different share rate values. The significance of the sample preparation procedures is discussed. The results were analyzed in terms of rheograms, as share stress, τ(D, D_r) or apparent viscosity, η_a(D,D_r) dependency by dose (D) and share rate (D_r). All the samples present similarities in their rheoviscometric behavior, which could be attributed to the starch degradation under irradiation. From the analysis of the experimental data there have been obtained τ = A x exp (-k x D) and η_a = B x exp(-b x D). The parameters A ∼ exp(D_r) and k ∼ D_r^-1/2, and B and b depend on D_r and the particle size, as example B (D_r) = m/D_r+n. The quantification of rheological behavior in terms of dose-effect relationship should emphasize the potential use of rheoviscometry as method for the identification of ionizing treatment because it points out the influence of ionizing radiation on biopolymers and especially on starch, and, in the same time these measurements are quite simple, precise, reproducible and presents a good discrimination between irradiated and non-irradiated samples