Torrified and flaked wheat are both unmalted wheat, and like PintOfBitter said, they are adjuncts. They can't be used in large percentages. They can however be added straight to the mash since the process to produce them gelatanizes the starches. Use them in any recipe calling for unmalted wheat (lambics, other sour beer, witbier). Small amounts can be used to increase head retention.
Wheat malt is the same as barley malt (2 row, maris otter, pilsner etc), except its made from wheat (duh!). Its used in some percentage as the base grain in conjunction with Pils or 2 row in any wheat style. Hefeweizens tend to use higher percentages, while American wheats use less.
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In terms of flavor, not that big a deal. If you are doing an AG wit with 40-50% wheat, it's worth while to get wheat malt.
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flaked wheat vs. white wheat malt
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