When you buy whole wheat bread in a supermarket, the kernels for this bread are:

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Question restatement: When you buy whole wheat bread in a supermarket, the kernels for this bread are:

Option 1: Ground using steel rollers, but lightly ground so that one brownish flour contains all the components in seeds
- This is incorrect because whole wheat flour is not produced by lightly grinding to keep one brownish flour containing all seed components in a single uniform portion; the typical process aims to separate components before recombining, not simply light grinding to preserve a single brownish flour.

Option 2: Ground using large circular grinding stones
- This describes traditional stone grinding, which can produce whole grain flour, but it does not capture the actual modern industrial description for whole wheat production used in many supermarkets, and it glosses over the specific fractioning and recombination step commonly associated with whole-grain milling in commercial contexts.

Option 3: Ground into white flour and molasses is added for color
- This is incorrect for whole wheat bread. Whole wheat flour is not ground into white flour and sweetened with molasses as the standard method; that would be a process for some enriched or specialty products, not the recognized whole-wheat milling approach.

Option 4: Ground using steel rollers into bran, middlings, germ, and white flour fractions, and then these are blended back together to form a healthy flour
- This is the accurate description of modern whole-wheat milling in many commercial settings: roller mills separate the kernel into components (bran, middlings, germ, and endosperm/white flour), and then these fractions are recombined to produce a flour that retains most of the bran and germ, yielding a nutritionally richer, whole-wheat flour.

In summary, the correct understanding reflects the roller-mill process with fraction separation and recombination to produce whole-wheat flour, whereas the other options either describe outdated, incomplete, or inaccurate methods or misrepresent typical milling practices. The key distinguishing concept is the fractioning by steel rollers and the blending of bran, middlings, germ, and white flour fractions to preserve the whole-grain nutrition in the final product.

11:709:255:01 NUTRITION AND HEALTH Attendance Quiz 3 - Carbohydrates

When you buy whole wheat bread in a supermarket, the kernels for this bread are:

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