5.1: Grains and Flours Last updated Save as PDF Page ID 64503 BC Cook Articulation Committee BCcampus 5.1.1: Classification and Milling of Wheat 5.1.2: Flour Terms and Treatments 5.1.3: Flour Streams and Types of Wheat Flour 5.1.4: Other Grains 5.1.5: Wheat in Pasta 5.1.6: Flour in Baking 5.1.7: Rye Flour