The aim of this study was to investigate the influence of using lactic acid solution in amylographic test without heating the flour-water suspension, and to determine the differences in the viscosity of the suspension compared to the determination using water as solvent. Comparison of the results of amylographic determination of the viscosity of the suspension of flour and lactic acid solution with the proportions of protein and gluten, with the lactic acid and water solvent retention capacity, the sedimentation value and with farinographic and extensographic quality indicators of wheat flour was carried out in order to determine a possible correlations. Based on the tests carried out in this research, it can be concluded that the qualitative properties of flour, which depend on the protein component, can be successfully predicted by the amylographic analysis of flour without the classical application of suspension heating, i.e. without gelatinization of starch. When lactic acid was used, the viscosity of the suspension was significantly higher than when water was used as a solvent, due to the swelling and aggregation of the proteins, which leads to a wider range of results and thus makes it easier to detect differences between samples. The results of the amylographic examination using lactic acid solution and a mixing time of 10 minutes correlated best with the protein and gluten content, as well as with the results of the farinographic and extensographic examination.