Which wheat should I store?

I've been asked some things about wheat that I thought I should post.
Below are two sights that you can read if you are interested in 
more than  what I have listed here.

Questions:
1-Which wheat should I store?
2-Is red wheat better than white?
3-What is the difference?
4-What is the differences between soft and hard wheat?

Answers:
1- You can store either white or red HARD wheat. They both store well.
2- No. Both are nutritionally equivalent.
3- The difference is the color, flavor and sweetness.  White wheat  yields 1-3 %
more flour and produces lighter colored products.  White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat 
a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness.

4-There are two types of white wheat- hard and soft. The differences between the two 
are found mainly in the end products for which they are used. Hard white wheat is best
for long term storage. Soft white wheat has a lower protein level than hard wheat. Soft 
wheat is used mainly for bakery products other than bread; pastries, cakes, and cookies. 
It is also used for cereals, flat breads, and crackers. Both white wheat classes make quality 100% whole wheat products.

Hope this answers most everyone's questions.  If you have any more, let me know
and I will  try and get them answered.

Happy Baking!

http://www.wellnessproposals.com/nutrition/handouts/grains-fiber/truth-about-white-wheat.pdf

http://www.wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq

Whole Wheat Muffins

1/2 cup margarine or butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon vanilla
1 egg
1 cup milk, 2% or fat free
2 cups white whole wheat flour

Preheat oven to 400* F. Have ingredients at room
temperature.  Line a muffin tin with paper cups or spray
to coat the bottom of the tin. With electric mixer, cream
margarine, sugars, and soda, scraping bowl with spatula.
  In a small bowl, using a fork, beat together egg and vanilla;
add to creamed mixture.  Beat till light and fluffy.  Add milk.
Gradually add flour and lightly stir till dry ingredients are barely
moistened. Over mixing will make the muffins tough and form
tunnels.
  Fill muffin tins 2/3 full and bake 15-17 minutes or till browned
and done.  Remove from tin and cool on wire rack.  12 servings

Nutrition:  calories/serving: 231, 5 g protein; 34 g carbohydrates;
9 g fat; 19 mg cholesterol; 3 g fiber; 14 mcg folate; 1 mg iron;
120 mg sodium