There are over 6,000 different strains of wheat. Different strains of wheat will have various levels of fiber, sugars, glutens and other proteins, etc. The wheat in the US is not the same wheat in Europe, and that's not the same in Asia, etc. The type of wheat planted depends on the location, the local climate, soil and water type, disease and pest predation resistance, etc. The flour you buy in the store is usually a mixture of various strains, and that can vary from region to region. Then there are the various pesticides and herbicides that are sprayed on the crops, which are absorbed into the wheat grain. Obviously, wheat is mostly made into flours. The type of flour is dependent of the mixture and ratio of various wheat varieties. I discovered all this several years ago when doing research after I developed an allergic reaction to wheat products. It really sucks not being able to eat out anywhere because most dishes contain a bread product or use flour in the ingredients. Luckily, I did find that there is a brand of flour that I can tolerate that I do have to import from Italy, but at least can make home made bread.