The percentages of moisture, fat and flour of wheat grains were determined. Chemical composition of wheat flour was also investigated. Extracted fats of flour were subjected to fatty acid analysis and % of polar and non-polar acids and their impacts on baking process and bread sensory evaluation were executed. Results showed differences in quality of extracted fats. Flour of Mexipak wheat variety contained least amounts of free and total fats whereas the ratio of non-polar to polar fats in the free fats of flour was higher as compared to other varieties of wheat such as Tammoz-3 . Loaf produced from Tammoz-3 wheat flour was significantly better than that of other varieties. There was no significant difference between loaf produced from Abo- Ghoreb or Rabia’ah wheat flours. Data of sensory evaluations for breads were in agreement with baking process results

Key Words :Fats, Fatty Acid, Loaf, Wheat flour, Iraq