If a bread product is refined, which part of the kernel remains?

The correct answer is the endosperm. When a bread product is refined, the process typically involves removing the bran and germ from the wheat kernel. The endosperm, which is the starchy part of the grain, remains. This starchy endosperm is what is primarily used in white flour, which is common in many bread products.

The bran is the outer layer of the grain that is rich in fiber but is usually removed during the refining process. The germ is the small embryo of the seed that contains nutrients but is also discarded in refinement. Choosing the whole kernel would indicate that no part has been removed, which is not the case in refined products. The endosperm is what provides the majority of the flour, resulting in a lighter texture and longer shelf life, but often at the cost of nutritional value since important components like fiber and certain vitamins found in the bran and germ are lost.