Wheat kernel size and shape variability was examined with intent to use characteristics of kernel geometry for grain quality evaluation. Kernels of Polish wheat cultivars of A, B, and C classes were examined. Quality of cultivars were determined in 9-scores Classification System of Cultivar Quality, in which protein content and quality, falling number, yield, colour, and water absorption of flour, softening and extension energy of dough, and bread specific volume are measured. Kernel size and shape were simultaneously measured with DIA and traditional methods. Area, minimum and maximum axes, minimum, maximum, and average diameters, minimum and maximum radia, perimeter, length, width and aspect, roundness, and plumpness of each object (single kernel image) were determined in DIA method. Statistically analysed data showed good usability of above-mentioned DIA indices for recognition of the same cultivar samples from different cultivation location. Proper classification of the same quality grain samples of different cultivars from different locations was also obtained. Relationship found between proposed parameters of kernel geometry and wheat grain quality could be use for developing of simple and noninvasive method of automatic classification of wheat grain.