Using literature data we have studied the rheological behaviour of concentrated maltodextrins and starches. We show that much of their rheology, like zero shear viscosity and shear thinning behaviour, appears to be governed by the ratio of the glass transition temperature and actual temperature, T-g/T, as the scaling parameter. Via this scaling, we can apply time-temperature-solvent superposition principle, which is also validated for linear dynamic viscoelastic experiments at different temperatures, compositions, and moisture content. Furthermore, we show that the dynamic viscoelastic experiments follow the Marin-Graessley model, indicating that concentrated maltodextrins and starches behave as transient (entangled) networks.