How in the following picture the sushi rice is transparent, and when I made home sushi rice, it would white as snow ?  I soak rice in water for 2 hours. And by the way, why sometimes even with a good knife, when I cut a sushi roll, the inside ingredients start to fall off and got a bad shape sushi pieces ? And why sometimes ingredients on top of rice do not stick to it (like mangos or avocado ) ? Is it the rice ? Or some ingredients are making the nori wet. 
Not that I can imagine. Many of the recipes I use call for making doughs in a food processor and the first step is often "sifting" the flour by pulsing it a couple of times either alone or with the leavening agents.  This shouldn't hurt your flour, particularly if your recipe calls for sifting your flour.   I do recommend that you consider measuring your flour by weight (if you are able), if the chunks are too big to give you a good volumetric measurement before processing, especially if you're making a recipe that's generally "picky" about flour amounts or specifically calls for "pre-sifted" volume measurements. Processing the flour will likely aerate it somewhat and may throw your volumetric measurements off slightly. Weight measurements shouldn't be effected by this.  If the chunks are small (1/2 inch/1 cm), you  may be able to get a good volume measurement before you process the flour.  Consider coming back and letting us know how it goes! 