Obtaining wheat flour with specific technological suitability requires the use of wheat grains of appropriate quality for milling. Due to the need to predict the technological and rheological characteristics of flour as early as possible, the number of methods used to assess the quality characteristics of wheat grain is constantly growing. These methods should be standardized, repeatable, reproducible and predict the quality of the final product as much as possible. The aim of the study was to determine the possibility of using devices such as Mixolab (Chopin Technologies., Villeneuve La Garenne, France) and single kernel characterization system (SKCS 4100, Perten Instruments, Springfield, IL) to predict the quality of various wheat grains. Grain quality parameters were tested of ten domestic varieties of winter wheat (Bonavita, Bertold, IS Danubius, Expo, Hondia, Kilimanjaro, Komandor, IS Laudis, IS Patinas, Pananonikus) harvested in 2020. Standardized methods were used to itreousness, ash content, and falling number. Zeleny's index, wet gluten content, and protein content were determined with NIR. Mixolab and SKCS data were compared with various wheat quality traits. The following features were tested: hardness index, weight, diameter, moisture, water absorption (WA), dough development time (DDT), dough stability (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), starch gelatinization (C5) as well as predicted values such as baking strength (W), dough strength (P), extensibility (L) and elasticity index (Ie). There were found Pearson's correlation coefficients to analyze interactions between wheat properties.