The hydration is an important unit operation in the processing of grain based products. Once it is a long and discontinuous step, its application in industrial scale is limited, resulting in a growing demand to improve it. One approach to enhance it, is to increase temperature, and another recent and promising approach is using the ultrasound technology (that deliver energy in the form of sonic waves, producing some effects such as sponge effect, inertial flow and micro channels formation in grains, facilitating the mass transfer). However, the association of both technologies has not been evaluated, in special for grains with sigmoidal behaviour of hydration. Therefore, the aim of this work was to investigate the hydration of a sigmoidal pulse (White Kidney Bean) along with a non-conventional treatment: study how the combination of different temperatures and the ultrasound technology affects the hydration process. The hydration was conducted from 25ºC to 55ºC with and without the ultrasound assistance. The results were fitted to mathematical models in order to compare the results. The grain behaviour remained sigmoidal in all the evaluated conditions. The temperature was effective in reducing the hydration time, while the ultrasound was effective in homogenize the results. At 25ºC, the ultrasound increased the beans moisture equilibrium. At 25ºC, 35ºC and 45ºC the ultrasound reduced the time to reach the inflexion point of the sigmoidal curve, i.e., the time to permeate the entire seed coat and allow the hydration to occur similar to a grain with downward concave shape behaviour. In general, the increase of temperature reduced the effect of the ultrasound and at 55ºC the ultrasound did not have more effect. It was concluded that ultrasound affects the hydration kinetics by mainly reducing the lag phase of the sigmoidal behaviour, being its effect hinders by high temperature.