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A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

A cereal grain that has been steel-cut and then processed into small bits or continuous narrow strands of wheat that are combined, shaped, and roasted into a small, medium, or large ready-to-eat biscuit-shaped cereal.

A type of flour or meal made from almost any type of grain, nut, or starchy root, but is most often made from wheat.

A plant sprout grown from the seeds of wheat harvested early in the growth of the seed, just after the sprout reaches maturity but while it is still very young.

Long round or flat noodles made with wheat, water and salt. They are found in various thicknesses and are generally white or light yellow-beige in color.

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain.

A disease or condition relating to the inflammation of the small intestine. Sensitivity to gluten occurs in individuals having a specific genetic makeup so they are unable to easily digest wheat or wheat products, which contain the protein gluten.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

An ancient cereal grain that originated in southern Europe, which is related to modern wheat. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors.

The brand name for a type of flour milled from grain that is closely related to durum wheat and is often considered a specialty grain.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

A type of whole-wheat flour in which nearly 80 percent of the bran has been removed. Bolted flour may also be referred to as reduced bran wheat flour.

Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

Long dried Japanese noodles made from wheat flour or buckwheat and wheat flour that are combined into a web of intertwined noodles.