Cereal grass {wheat, food} can be hard {durum wheat}, soft {farina}, or hard {semolina}.
wheat-seed fatty part {wheat germ}.
Finely ground and sifted huskless wheat flour {all-purpose flour} can have no baking powder, baking soda, or salt.
Finely ground and sifted hard wheat flour {bread flour} can have no baking powder, baking soda, or salt.
Finely ground and sifted soft wheat flour {cake flour} can have baking powder and salt.
Ground wheat {flour} can be all-purpose, bread, buckwheat, cake, graham, rye, soy, whole wheat, or self-rising.
branless whole-wheat flour {graham}.
Finely ground and sifted wheat flour can have baking powder and salt {self-rising flour}.
baked wheat, thin, crisp, flat {cracker, food}.
graham wheat flour and sugar {Graham cracker}.
Flour, water, and sometimes eggs can be dried ribbons {noodle}.
wheat or rice flour mixed with egg and water and extruded {egg noodle}.
noodles in very thin strings {angel hair} {capellini}.
flat wide no-egg noodles {lasagna noodle}.
tube no-egg noodles {macaroni}.
flour and water no-egg dough {pasta}.
Tubes {rigatoni} can have lengthwise ribs.
Noodles {shell, food} can have shape like small shells.
noodles in long strings {spaghetti}.
noodles in long thin strings {vermicelli}.
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Date Modified: 2022.0225