Rheological properties and water-binding ability in the water-fat-starch systems have been studied by the DMTA and NMR methods. The addition of fat into the starch-water system results in a decrease in the density of the intermolecular bonds in the gel network, determining the components of the complex elasticity modulus, and a decrease in the energy of the interactions, leading to the shift of the relaxation transitions towards lower temperatures. The shift amounts to about 10oC. The formation of fat complexes with amylose blocks the accessibility of water to the sorption centres, which imposes restrictions on the network nodes development. Consequently, the mean density of the network segments, and hence also the elasticity modulus, are much lower in the systems with fat than in the pure starch gel. Analysis of the molecular dynamics of water leads to a conclusion that the presence of fat in starch gel partly blocks the accessibility of water to the starch systems. For reorientation, the water molecules displaced from the nodes of the polymer network need to go over an energy barrier much lower than in the pure gel. The differences in the spin-spin relaxation processes in systems containing different type fats reflect the differences in the mechanisms of spin exchange. When bovine fat is added, the interactions between the water protons and protons of the acid residues dominate. In the presence of pork fat in the system, an additional mechanism of internal spin interactions within the methyl groups plays a role.