| A | B |
|---|
| Spring wheat | planted in the spring, grows during the summer, and matures in early fall. |
| Winter wheat | planted in the fall, establishes itself over the winter, and grows rapidly in the spring. |
| Kernel hardness | is the method used to determine wheat type based on the hardness of the endosperm. |
| Durum wheat | produces a very hard, translucent, light-colored grain used to make semolina flour. |
| Hard red spring wheat | described as a hard, brownish, high-protein wheat used for bread and hard baked goods. |
| Hard red winter wheat | is a hard, brownish, mellow, high-protein wheat used for bread and hard baked goods. |
| Soft red winter | is a soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. |
| Hard white wheat | characterized as a hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. |
| Soft white wheat | is a soft, light-colored, very low-protein wheat grown in temperate moist areas |
| head | is a caryopsis type of fruit and contains the kernels and the beard. |
| beard | consists of long awns, or bristle-like hairs. |
| husk | the leafy outer protective covering of the seed. |
| bran | the hard outer layer of grain and consists of combined aleurone and pericarp |
| germ | embryo of the seed. |
| White Flour | made from the endosperm only |
| Whole grain flour | made from the entire grain |
| Germ flour | made from the endosperm and germ but not the bran |
| All-purpose or plain flour | is a blended wheat flour with an intermediate gluten level. |
| Bleached flour | is treated with flour bleaching agents to whiten it and to give it more gluten producing potential. |
| Gluten | is a combination of two types of protein found in the wheat grain. |
| Bromated flour | flour with a maturing agent added to help with developing gluten. |
| Cake flour | finely milled flour made from soft wheat. |
| Graham flour | special type of whole-wheat flour. |
