My Local Home Brew Store was out of flaked wheat, so I substituted torrified wheat instead for an American IPA (BIAB method). I believe both must be mashed, and they should have a similar impact on beer flavor. If that's the case, I wonder why these two different kinds of adjuncts are even available? Does anyone know why we often see both? Do they have a similar impact on flavor as I assume or am I wrong on that? Thanks in advance!