Geometrical properties of wheat kernel depend of wheat varieties. Size and shape are the characteristics usually expressed in dimensions and sphericity factor. Kernel moisture content has an influence both on dimension and sphericity. Starting from these hypotheses, the influence of different varieties and moisture contents on properties of steady-state and fluidized layer have been examined. The measurements were performed with the originally experimental apparatus with sufficient number of repeatings. Three characteristically wheat varieties were chosen and were investigated in four moisture content levels. The data were processed by adequate programmes and equations were provided which related wheat grain layer resistance and basic physical properties. The equitation of Shedd, Δp/h=A vB type is most adequate for practice use. It is also convenient for steady-state of grain layer. The equitation of Ergun and Orning type can be acceptable as a sufficient one for fluidization layer. The constants in this formula are dependent of basic physical wheat kernel properties. These constants are different for different varieties and different grain moisture.