Whole wheat flour is used in the preparation of fiber-enriched biscuits, known as digestive biscuits, and bran bread. It is also utilized in the cooking of halva, a traditional Iranian dish. Whole wheat flour, as the name suggests, is the product of grinding the entire wheat kernel, including the germ, bran, and endosperm. It contains a high amount of bran, resulting in a higher gluten content compared to regular flour. As a result, this flour is darker, denser, and more nutritious than regular flour, with a higher protein content and a significantly greater energy production.