“Comprehensive Review of Complete Wheat Flour: Nutritional Features, Production Methods, and Technological Challenges” is title of paper submitted by the flour company.
The paper scientifically and practically examines complete wheat flour as one of the most nutritious forms of flour. While referring to the high nutritional value of complete wheat flour, its properties in reducing heart diseases, type 2 diabetes, gastrointestinal disorders, and obesity have been analyzed in this research.
Also, technological processes for producing this product on an industrial scale, obstacles, optimization of production lines, and solutions for increasing quality of the final product were also investigated scientifically.
In the findings section of this paper, researchers have examined impact of using complete flour in improving quality of bread, increasing daily fiber intake for people, and its effect on the macro indicators of public health of the society.
On the sideline of the conference, head of the company’s research and development unit said: “Our company's mission is to move towards production of health-oriented and enriched flours. This path has been defined in line with the country's overall nutritional policies and the recommendations of the Ministry of Health to reduce consumption of white flour and to enhance public health of Iranian society”.  
The conference attended by university professors and experts from Iran, Europe, and the Mediterranean region, is one of the most prestigious scientific events in the country in the fields of agriculture and food security.