Abstract: Background and Objective: Wheat products are long known as a pioneer main food, where it considered a calories source along with a considerable nutrients amount. The objective was to explain how the variation of extraction rate affected wheat variety along with its impact on the quality of wheat products. Materials and Methods: Several wheat types (Yecora Rojo, Sakha 93, Pavon76, KSU 102 and Sama) were evaluated chemically, rheological and microstructure using farinograph and extensograph. The statistical analysis were done using SPSS 16.0 (at p = 0.05). Results: Yecora Rojo was higher in protein, fat and phosphorus, it reached 13.16, 2.66% and 215 mg/100 g, respectively. Sakha 93 was also higher in fiber, calcium and zinc (2.35%, 85 and 4.17 mg/100 g), while Pavon76 was higher in ash (2.0%). Wet gluten content was significantly higher (at p = 0.05) in whole meal wheat flour than in wheat flour 72%. Rheological, whole meal of each wheat type characterized with higher water absorption than its 72% flour but dough stability was declined. Wheat flour 72% of Sama differentiated with its great in rank of arrival time (2.0 min). Resistance to extension of whole meal dough ranged between 600-550 BU, while wheat flour 72% decreased to 510-400 BU. Conclusion: The quality of wheat varieties varied according to its type, in comparison between three varieties of wheat, wheat grain cracks and partial disruption of native starch granule which constitute one of the most difficult defects to detect, affect on the quality and value of wheat products. Yecora Rojo, KSU 102, Sama and (Sakha 93) wheat flour could be recommended to use as a durum, hard and soft wheat, respectively.