IMPACT AND COMPARATIVE QUALITATIVE PROPERTIES OF DOMESTIC FLOUR AND IMPORTED FLOUR IN THE REPUBLIC OF KOSOVO

Wheat flour quality represents a critical factor for food security, public health, and the sustainability of the agri-food sector in the Republic of Kosovo.The domestic market is characterized by the coexistence of locally produced and imported flour, raising concerns regarding technological performance and regulatory compliance.This study aims to comparatively evaluate the qualitative and technological properties of domestic and imported wheat flour available in Kosovo.The research is based on laboratory analyses and secondary data from official institutions, focusing on key quality indicators such as protein content, wet gluten, ash content, moisture level, acidity, fat content, iron concentration, and water absorption capacity.Results indicate that imported flour generally exhibits higher and more stable protein levels (11.5-13.2%)and stronger gluten structures, contributing to improved dough stability in industrial baking.Domestic flour demonstrates competitive gluten content (26-28.5%),satisfactory protein levels (10-11%), and higher mineral and iron values in several samples, making it suitable for traditional bread production.All analyzed samples comply with national and EU regulatory limits for moisture and ash content.The observed differences are primarily related to wheat origin, milling technology, and quality control systems rather than structural deficiencies.Strengthening technological standardization and farmer-miller coordination could enhance the competitiveness of domestic flour production and reduce dependency on imports.