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

Question

BlackTom AI · Accepted Answer

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with fraction separation and recombination to produce whole-wheat flour, whereas the other options either describe outdated, incomplete, or inaccurate methods or misrepresent typical milling practices.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:

查看解析

登录即可查看完整答案

类似问题

Modern millers of grains (especially of wheat) use the following method:

In a consumer society, many adults channel creativity into buying things

Economic stress and unpredictable times have resulted in a booming industry for self-help products

People born without creativity never can develop it

A product has a selling price of $20, a contribution margin ratio of 40% and fixed cost of $120,000. To make a profit of $30,000. The number of units that must be sold is: Type the number without $ and a comma. Eg: 20000

Which of the following statement regarding cost is correct:

Under the assumptions used in cost-volume-profit analysis, as the activity increases:

The CVP and break-even analysis are supported by a range of important assumptions. Which of the following is not an assumption of the CVP:

更多留学生实用工具

考试浏览器助手

风格化写作助手

论文查重助手

文献引用助手

课堂转译助手

课堂笔记助手

Quiz搜索助手

学校历年真题

智能刷题助手

智能匹配练习

希望你的学习变得更简单