The objective of this study was to determine the wheat properties for predicting flour water absorption. Ten Polish spring wheat cultivars (Hezja, Kontesa, Torka, Zebra, Eta, Santa, Nawra, Jasna, Koksa, Kosma) were used in this study. The tests for raw material properties were bulk density, vitrousness, grain strength properties, protein content, wet gluten content, the Zeleny Sedimentation test and the falling number. The grains were milled in the CD1 Chopin laboratory mill (simulator of industrial grinding). Flour water absorption was determined by means of a consistograph. The results of the experimental tests showed significant positive correlations between flour water absorption and force at the rapture point, bulk density, wheat vitrousness, protein and gluten content, and falling number and the Zeleny Sedimentation test. The best equation expressing flour water absorption was as a function of wet gluten content and gluten elasticity. The results and their analysis showed usefulness of wheat properties for predicting flour water absorption, which is a very important problem in optimisation of the baking process.