Grain crops consider very important, may store for long time, grow up under different conditions of fertility, soils and weather. The main goal of this research work was to classify wheat flour according to its particles size and color: Milling is the mechanical process in which wheat kernels are ground into a powder or flour, and sieving process was used to grading wheat flour according the particles size and studying its quality. A.O.A.C. method is used to determine the chemical composition of flour extracting stages as follows: a ) Ash percentage; b) protein content; c) Moisture content; and d) Fiber percentages, while, Different flour samples were evaluated for color using Hunter lab color. (model D25) color according to hunter methods. The obtained results were as following: (1) The ash, protein, and fiber percentages were decreased by decreasing particles size of wheat flour. So, particles size may be led to produce different types of flour in chemical composition for specific uses; (2) The purity of wheat flour was increased by decreasing particles size of flour according to reduce ash percentages; (3) L color value of particles size of 500 μm was about 66.74 (dark color) while, particles size of <160 μm was 88.72 (white color) according to color measurements; (4) Size of total difference (ΔE) was 32.06 in particles size of  500 μm, whereas it was 11.47 in particles size; (5) The large whiteness index, the large white color. So, the particles size of <160 μm was 74.02 white color while, 500 μm  of particles size is 25 dark color; (6) The hue angle degree and saturation value of flour color were decreased from 14.11 to 0.26 and from 20.71 to 10.95 for particles size of 500 and < 160 μm, respectively. So, < 160 μm  particles sizes more white than 500 μm; and (7) Generally, the differences in wheat flour particles size due to different chemical composition, led to change the flour color from dark to white color, according to chemical analysis and color measurements.