Dynamic testing to determine rheological characteristics of moist food powders (semolina, coarse wheat flour, potato starch) was carried out using a powder rheometer of a new construction. The unique feature of the rheometer is that scale of shearing was confined to the thickness of shearing band of powder bed only. It was found that flow pattern of moistened samples was noticeably and diversely affected by both moisture content (varying in the range of 0-15% w/w) and shear rate. The observed changes showed statistical significance p<0.01 in all trials carried out. What is noteworthy about the conducted research is that at some shear rate values, the shear stress of the bed reached the maximum for specific moisture content levels, irrespective of particle size of the bed.