Determination, evaluation, and additive detection of imported wheat flour and comparison with produced local flour

The study was conducted on March 27, 2022, to examine and evaluate 12 types of imported flour from several countries and compare it with local flour (from governmental mills) in Anbar province, Iraq. The findings revealed that the F8 type had the highest average score (91.40), while the F11 type recorded the lowest average score (85.37). The results also indicated significant differences between the types in terms of protein content, where the F7 type had the highest average score (14.06) and the F5 type had the lowest average protein content (11.23). As for the moisture content, the results indicated significant differences between the types, where the F1, F7, and F10 types had the highest average scores (12.83, 12.96, and 13.06, respectively) and the F6 type had the lowest average score (10.96). The F5 type had the highest average score (99.83) in terms of flour permeability through the sieve (8XX), while the F11 type recorded the lowest level of permeability (66.46). The F11 type had the highest average ash content (1.80), while the F8 type had the lowest average score (0.58). The results of the examination of additives and bleaching agents showed the presence of the compound (Azodi Carbon Amide) in types F3, F5, F6, and F7. Additionally, types F2, F4, F8, F9, and F10 were found to contain the compound (Benzoyl Peroxid). The compound (Potassium Bromate) was found in type F1, while the compound (Calcium Peroxide) was found in type F12. The study revealed significant differences in sensory evaluation attributes of the produced loaf bread. The results of the analysis showed that the F7 treatment had the highest mean score (9.80) for crust color, while the lowest mean score (7.70) was recorded for the F6 treatment. No significant differences were recorded for crumb texture uniformity among the treatments. However, there were significant differences in crumb tenderness between the different types of bread. F1 treatment had the highest mean score (9.50), while F9 treatment had the lowest mean score (8.20). For crumb color, the analysis indicated clear and significant differences among the treatments. F6 and F7 treatments had the highest mean score (9.60), while F3 and F9 treatments had the lowest mean score (8.30). Regarding crumb structure, the F10 treatment had the highest mean score (9.20), while the F4 treatment had the lowest mean score (7.80). The results of the taste and flavor examination showed that the F7 treatment had the highest mean score (18.80), while the F4 and F5 treatments had the lowest mean score (16.70 and 17, respectively).