SkillsUSA Commercial Baking Practice Exam 2025 – 400 Free Practice Questions to Pass the Exam

The endosperm is the part of the wheat kernel that is predominantly starchy. It serves as the main food source for the developing plant embryo during germination. The endosperm is composed primarily of carbohydrates, mainly in the form of starch, which provides energy for the embryo. This structure makes up the bulk of the wheat grain and contains the proteins that are crucial for baking, including gluten, which contributes to texture and structure in baked goods.

The germ is the embryo of the seed and contains oils, vitamins, and other nutrients, but it is not primarily starchy. The bran is the outer layer of the wheat kernel and is rich in fiber, vitamins, and minerals, but again, it does not contain significant amounts of starch. The term "kernel" refers broadly to the whole grain seed, which includes the germ, endosperm, and bran, but does not specifically identify the starchy part. Thus, the endosperm is clearly identified as the main source of starch within the wheat kernel.