The aim of the study was to determine the viscoelastic properties of the model mixtures of the selected pasted polysaccharides. The initial material was water pastes of corn starch (SK), mixed with guar gum (GG), carboxymethylcellulose (CMC) and xanthan gum (GK). Rheological tests were performed in time domain. Theoretical analysis covered adaptation of some elements of phenomenological theory of viscoelasticity applied to interpretation of the results obtained for the mixtures of investigated biopolymers. The emphasis was placed on description of retardation behaviours based on continuous rheological Burger's model.