The New International Encyclopædia…
“ The winter wheat, whose kernels are softer and more starchy, is more easily separated from the husk than the spring wheat, whose kernel is much harder and much richer in gluten. The richer the wheat, the more difficult becomes the process of separating it from the husk, because the gluten is itself the cause of the toughness. Hence winter wheat produces a much whiter flour than spring wheat when both are ground by millstones. But in order to produce a white flour from either kind of wheat a large portion of the middlings, being inseparable from the bran, is lost. ”
