The starch damaging, gelatinization properties and electrical conductivity were investigated during ohmic heating for soft wheat starch suspension (5%) after a homogenization treatment at a series of pressures ranging from 20 to 60 MPa. DSC analysis indicated that gelatinization properties varied insignificantly (gelatinization degree was 1.80% at 60 MPa), and microscopy showed that most treated starch granules stayed originally. As a result, the amount of damaged starch of homogenized starch suspensions ascended from 6.56% to 7.96%. The electrical conductivity of native starch suspension increased linearly during ohmic heating. Slopes of electrical conductivity temperature curve of homogenized starch suspensions during ohmic heating highly correlated to the amount of damaged starches in the suspensions.