A study compared wheat flour from Pakistan, Ukraine, and India to see how they differ in quality. Samples from different regions were analyzed for protein, moisture, gluten, and starch content. Indian wheat had the highest damaged starch levels, while Pakistani wheat had softer dough. Combining Pakistani and Ukrainian wheat produced medium-quality flour. The size of flour particles was linked to starch content, which affected water absorption in the dough. Indian wheat absorbed more water, had stable dough, and softened less compared to Pakistani wheat.