Red wheat:
In the U.S., wheat is classified into six classes - three of the classes have a bran coat that is considered "red" in color. These classes are hard red winter wheat, hard red spring wheat, and soft red winter wheat.
Yat Gaw Mein (Chin.): thick, light-colored wheat noodles served in hot broth or a sauce.
Yeast: fungus cells used to produce alcoholic fermentation, or to cause dough to rise . A leavening agent used in doughs and batters.
Seitan is a pseudo-Japanese word for the textured wheat gluten used as a meat substitute in many Asian countries and for those on a macrobiotic diet.
Although he encountered wheat in China what he actually brought back was another food from another country.
Milled from soft (lower protein) red or white wheat for cakes, pastries, waffles, and other products, or hard white or red wheat for pizza crust, yeast breads, bagels, and some rolls or hearth breads.
Flour specifically for pastry is milled from soft red wheat. This wheat has less protein than other flours, so it will form weaker gluten networks when mixed with water.
Malted Milk - a drink made from powdered wheat and malted barley extracts, mixed with milk and sometimes, added flavorings like chocolate, strawberry, etc.
A word about white whole-wheat flour: White whole wheat flour is ground from softer, lighter white wheat, instead of the usual red wheat that is used for regular whole-wheat flour.
Won Ton Soup: pork dumplings floating in a salty clear broth flavored with herbs
Wor Ba: indicates an item served over "sizzling" rice
Yat Gaw Mein: thick, light-colored wheat noodles served in hot broth or a sauce ...
 See also: Flour, Water, Wheat, Cooking, Meal
  
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