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{{Short description|Residue of dried bread}}
{{Short description|Residue of dried bread}}
{{Other uses|Breadcrumb (disambiguation){{!}} Breadcrumbs (disambiguation)}}
{{other uses}}
{{More citations needed|date=September 2009}}
{{Refimprove|date=September 2009}}
{{Infobox prepared food
{{Infobox prepared food
| name = Bread crumb
| name = Breadcrumbs
| image = Breadcrumb.jpg
| image = Breadcrumb.jpg
| image_size = 250px
| image_size = 250px
| caption = Breadcrumbs from a box on a plate
| caption = Commercially produced breadcrumbs
| alternate_name = Breading, crispies
| alternate_name =
| country =
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'''Bread crumbs''' or '''breadcrumbs''' (regional variants: breading, crispies) consist of crumbled [[bread]] of various dryness, sometimes with [[seasonings]] added, used for breading or crumbing foods, topping [[casserole]]s, [[stuffing]] [[poultry]], [[thickening]] [[stew]]s, adding inexpensive bulk to [[soups]], [[meatloaf|meatloaves]] and similar foods, and making a crisp and crunchy covering for fried foods, especially [[breaded cutlet]]s like [[tonkatsu]] and [[schnitzel]]. The [[Japanese cuisine|Japanese]] variety of bread crumbs is called ''panko''.
'''Breadcrumbs''' (also known as '''breading''') consist of crumbled [[bread]] of various dryness, sometimes with [[seasonings]] added, used for breading or crumbing foods, topping [[casserole]]s, [[stuffing]] [[poultry]], [[thickening]] [[stew]]s, adding inexpensive bulk to [[soups]], [[meatloaf|meatloaves]] and similar foods, and making a crisp and crunchy covering for fried foods, especially [[breaded cutlet]]s like [[tonkatsu]] and [[schnitzel]]. The [[Japanese cuisine|Japanese]] variety of breadcrumbs is called "panko".


==Types==
==Types==


===Dry breadcrumbs===
===Dry===
Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a [[food processor]], using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A [[grater]] or similar tool will also do.
Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a [[food processor]], using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A [[grater]] or similar tool will also do.


===Fresh breadcrumbs===
===Fresh===
The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''bread crumb'' also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or "skin".
The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or "skin".


=== Panko ===
===Panko===
[[File:Baked panko crusted pork with pineapple sauce over udon.jpg|left|thumb|Baked ''panko'' crusted [[pork]] with [[pineapple]] sauce over [[udon]]]]
[[File:Baked panko crusted pork with pineapple sauce over udon.jpg|left|thumb|Baked panko crusted [[pork]] with [[pineapple]] sauce over [[udon]]]]
{{Nihongo|'''''Panko'''''|[[wikt:パン粉|パン粉]]}} is a variety of flaky bread crumb used in [[Japanese cuisine]] as a crunchy coating for [[frying|fried]] foods, such as ''[[tonkatsu]]''. ''Panko'' is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.<ref name="UpperCrust">{{cite web|url=https://www.youtube.com/watch?v=bCNU9TrbiRk |title=Panko Bread Crumbs: The Secrets Revealed |publisher=YouTube |date=2010-04-01 |access-date=2016-08-29}}</ref> It has a crisper, airier texture than most types of breading found in [[European cuisine|Western cuisine]] and resists absorbing oil or grease when fried,{{cn|date=November 2019}} resulting in a lighter coating. Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes. It is often used on seafood and is often available in [[Asian supermarket|Asian markets]], speciality stores, and, increasingly, in many large [[supermarket]]s.
{{Nihongo|Panko|[[wikt:パン粉|パン粉]]}} is a type of flaky breadcrumbs used in [[Japanese cuisine]] as a crunchy coating for [[frying|fried]] foods, such as ''[[tonkatsu]]''. Panko is made from bread baked by passing electrical current through the dough, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.<ref name = "Ohmic Baking">{{cite book | title = Gluten-free Bread Technology | author= Shabir Ahmad Mir, Manzoor Ahmad Shah & Afshan Mumtaz Hamdani | publisher = Springer Nature | location= |url = https://www.google.com/books/edition/Gluten_free_Bread_Technology/EydHEAAAQBAJ?hl=en&gbpv=1&dq=panko+manufacture&pg=PA81&printsec=frontcover | date = 2021 | page = 81 | isbn = 9783030738983 | accessdate = 19 February 2024}}</ref><ref name="UpperCrust">{{cite web|url=https://www.youtube.com/watch?v=bCNU9TrbiRk | archive-url=https://web.archive.org/web/20120616234232/http://www.youtube.com/watch?v=bCNU9TrbiRk| archive-date=2012-06-16 | url-status=dead|title=Panko Bread Crumbs: The Secrets Revealed |publisher=YouTube |date=2018-10-07 |access-date=2021-08-07}}</ref> It has a crisper, airier texture than most types of breading found in [[European cuisine|Western cuisine]] and maintains its texture baked or deep fried, resulting in a lighter coating.<ref>{{cite web |title=You'll Never Believe How Panko Bread Crumbs Are Made |url=https://www.huffpost.com/entry/panko-recipes_n_1467661 |website=[[HuffPost]] |date=2 May 2012 |access-date=7 August 2021}}</ref> Outside Japan, its use has become more common in both Asian and non-Asian dishes. It is often used on seafood and is typically available in [[Asian supermarket|Asian markets]], speciality stores, and many large [[supermarket]]s.


''Panko'' is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam.
Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam.


==== Etymology ====
====Etymology====
⚫
The Japanese first learned to make bread from Europeans. The word ''パン粉 (panko)'' is derived from ''pan'', giving us the word for bread in Japanese (derived from the Portuguese word "pão" for bread), and ''-粉 (-ko)'', a Japanese [[Kanji]] indicating "[[flour]]", "coating", "crumb", or "powder" on occasion, when used as a suffix; (as in ''komeko'', "rice powder", ''sobako'', "[[buckwheat]] flour", and ''komugiko'', "[[wheat]] flour").<ref>{{cite web |last=Marshall |first=Jo |url=http://www.heraldnews.com/lifestyle/food/x2084588983/COOKCABULARY-Panko-is-a-crumby-ingredient |archive-url=https://web.archive.org/web/20111122002748/http://www.heraldnews.com/lifestyle/food/x2084588983/COOKCABULARY-Panko-is-a-crumby-ingredient |url-status=dead |archive-date=2011-11-22 |title=COOKCABULARY: Panko is a crumby ingredient - Fall River, MA |publisher=The Herald News |date=2010-10-05 |access-date=2012-11-17 }}</ref>

⚫
The Japanese first learned to make bread from Europeans. The word ''パン粉 (panko)'' is derived from ''pan'', giving us the word for bread in Japanese (derived from the Portuguese word “pão” for bread), and ''-粉 (-ko)'', a Japanese [[Kanji]] indicating "[[flour]]", "coating", "crumb", or "powder" on occasion, when used as a suffix; (as in ''komeko'', "rice powder", ''sobako'', "[[buckwheat]] flour", and ''komugiko'', "[[wheat]] flour").<ref>{{cite web |last=Marshall |first=Jo |url=http://www.heraldnews.com/lifestyle/food/x2084588983/COOKCABULARY-Panko-is-a-crumby-ingredient |archive-url=https://web.archive.org/web/20111122002748/http://www.heraldnews.com/lifestyle/food/x2084588983/COOKCABULARY-Panko-is-a-crumby-ingredient |url-status=dead |archive-date=2011-11-22 |title=COOKCABULARY: Panko is a crumby ingredient - Fall River, MA |publisher=The Herald News |date=2010-10-05 |access-date=2012-11-17 }}</ref>


==Breading==
==Breading==
[[File:971027-I'ANS-ATN-IMG 8790.jpg|thumb|Orange breading mixture]]
[[File:971027-I'ANS-ATN-IMG 8790.jpg|thumb|Seasoned breading mixture]]
⚫
'''Breading''' (also known as '''crumbing''') is a dry [[grain]]-derived [[food coating]] for a piece of food made from breadcrumbs or a breading mixture with seasonings. Breading is well suited for [[frying]] as it lends itself to creating a crisp coating around the food. Breading mixtures can be made of breadcrumb, [[flour]], [[cornmeal]], and [[seasoning]] that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, the item may first be moistened with [[buttermilk]], raw [[egg (food)|egg]], [[egg wash]] or other liquid.

⚫
'''Breading''' (also known as '''crumbing''') is a dry [[grain]]-derived [[food coating]] for a piece of food made from bread crumbs or a breading mixture with seasonings. Breading is well suited for [[frying]] as it lends itself to creating a crisp coating around the food. Breading mixtures can be made of breadcrumb, [[flour]], [[cornmeal]], and [[seasoning]] that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, the item may first be moistened with [[buttermilk]], raw [[egg (food)|egg]], [[egg wash]] or other liquid.


Breading contrasts with [[batter (cooking)|batter]], which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be softer overall.
Breading contrasts with [[batter (cooking)|batter]], which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be softer overall.


==In popular culture==
==In popular culture==
In the fairy tale "[[Hansel and Gretel]]", breadcrumbs are used by Hansel and Gretel to track their footpath. However, the bread crumbs were eventually eaten by birds, subsequently leading them to become lost in the woods. The popularity of breadcrumbs in the fairy tale led to the use of the word "[[Breadcrumb (navigation)|breadcrumb]]" as a navigation element that allows users to keep track of their locations within programs or documents.<ref name="Mark Levene">{{cite book|title=An Introduction to Search Engines and Web Navigation|publisher=Wiley|isbn=978-0470526842|url=https://books.google.com/books?id=mDI72_9-bw0C&pg=PA221|author=Mark Levene|edition=2nd|page=221|date=18 October 2010|access-date=June 24, 2016}}</ref>
In the fairy tale "[[Hansel and Gretel]]", breadcrumbs are used by Hansel and Gretel to track their footpath. However, the breadcrumbs were eventually eaten by birds, subsequently leading them to become lost in the woods. The popularity of breadcrumbs in the fairy tale led to the use of the word "''[[Breadcrumb navigation|breadcrumb]]''" as a navigation element that allows users to keep track of their locations within programs or documents.<ref name="Mark Levene">{{cite book|title=An Introduction to Search Engines and Web Navigation|publisher=Wiley|isbn=978-0470526842|url=https://books.google.com/books?id=mDI72_9-bw0C&pg=PA221|author=Mark Levene|edition=2nd|page=221|date=18 October 2010|access-date=June 24, 2016}}</ref>


== Image gallery ==
==Gallery==
<gallery>
<gallery mode="packed">
⚫
File:990402-ians-recipe-01-IMG 4724.jpg|Bread fried in breadcrumbs and stuffed with chicken and corn
File:Panko - Paprika - 3.jpg|Panko breadcrumbs with paprika flavour
File:Panko - Paprika - 3.jpg|Panko breadcrumbs with paprika flavour
File:Panko - White - 2.jpg|Panko white breadcrumbs
File:Panko - White - 2.jpg|Panko white breadcrumbs
Line 56: Line 56:
File:Tonkatsu at Butagumi in Nishi-Azabu.jpg|alt=Close up of Japanese breaded tonkatsu|Panko on [[Tonkatsu]]
File:Tonkatsu at Butagumi in Nishi-Azabu.jpg|alt=Close up of Japanese breaded tonkatsu|Panko on [[Tonkatsu]]
File:971110-ILIA-Vanak-IMG 8870-2.jpg|alt=Fried shrimp|Fried shrimp with panko breadcrumbs
File:971110-ILIA-Vanak-IMG 8870-2.jpg|alt=Fried shrimp|Fried shrimp with panko breadcrumbs
File:980722-Recipe-05-Shrimps-IMG 8660.jpg|alt=Shrimps with Panko|Shrimps coated by panko breadcrumbs
File:980722-Recipe-05-Shrimps-IMG 8660.jpg|alt=Shrimps with Panko|Shrimp coated by panko breadcrumbs
File:011221-White-IMG 3991.jpg|Panko breadcrumbs – white
⚫
File:990402-ians-recipe-01-IMG 4724.jpg|alt=Bread with filling cut in half|Crispy breads with chicken and corn
File:011221-Paprika-IMG 3985.jpg|Panko breadcrumbs – paprika
File:011221-Spicy-IMG 3989.jpg|Panko breadcrumbs – spicy
File:011221-ATN-IMG 4007.jpg|Panko breadcrumbs – paprika and white
File:011221-ATN-IMG 4005.jpg|Panko breadcrumbs – paprika and white
File:011221-Paprika-IMG 3980.jpg|Panko breadcrumbs – paprika
</gallery>
</gallery>


==References==
==References==
{{portal|Food}}
{{Reflist}}
{{Reflist}}


Revision as of 23:23, 9 April 2024

For other uses, see Breadcrumbs (disambiguation).
Breadcrumbs
Commercially produced breadcrumbs
Main ingredientsDried bread
VariationsPanko

Breadcrumbs (also known as breading) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of breadcrumbs is called "panko".

Types

Dry

Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.

Fresh

The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of breadcrumb also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or "skin".

Panko

Baked panko crusted pork with pineapple sauce over udon

Panko (パン粉) is a type of flaky breadcrumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by passing electrical current through the dough, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.[1][2] It has a crisper, airier texture than most types of breading found in Western cuisine and maintains its texture baked or deep fried, resulting in a lighter coating.[3] Outside Japan, its use has become more common in both Asian and non-Asian dishes. It is often used on seafood and is typically available in Asian markets, speciality stores, and many large supermarkets.

Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam.

Etymology

The Japanese first learned to make bread from Europeans. The word パン粉 (panko) is derived from pan, giving us the word for bread in Japanese (derived from the Portuguese word "pão" for bread), and -粉 (-ko), a Japanese Kanji indicating "flour", "coating", "crumb", or "powder" on occasion, when used as a suffix; (as in komeko, "rice powder", sobako, "buckwheat flour", and komugiko, "wheat flour").[4]

Breading

Seasoned breading mixture

Breading (also known as crumbing) is a dry grain-derived food coating for a piece of food made from breadcrumbs or a breading mixture with seasonings. Breading is well suited for frying as it lends itself to creating a crisp coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, the item may first be moistened with buttermilk, raw egg, egg wash or other liquid.

Breading contrasts with batter, which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be softer overall.

In popular culture

In the fairy tale "Hansel and Gretel", breadcrumbs are used by Hansel and Gretel to track their footpath. However, the breadcrumbs were eventually eaten by birds, subsequently leading them to become lost in the woods. The popularity of breadcrumbs in the fairy tale led to the use of the word "breadcrumb" as a navigation element that allows users to keep track of their locations within programs or documents.[5]

Gallery

  • Bread fried in breadcrumbs and stuffed with chicken and corn
    Bread fried in breadcrumbs and stuffed with chicken and corn
  • Panko breadcrumbs with paprika flavour
    Panko breadcrumbs with paprika flavour
  • Panko white breadcrumbs
    Panko white breadcrumbs
  • IANS simple breadcrumbs
    IANS simple breadcrumbs
  • Close up of Japanese breaded tonkatsu
    Panko on Tonkatsu
  • Fried shrimp
    Fried shrimp with panko breadcrumbs
  • Shrimps with Panko
    Shrimp coated by panko breadcrumbs
  • Panko breadcrumbs – white
    Panko breadcrumbs – white
  • Panko breadcrumbs – paprika
    Panko breadcrumbs – paprika
  • Panko breadcrumbs – spicy
    Panko breadcrumbs – spicy
  • Panko breadcrumbs – paprika and white
    Panko breadcrumbs – paprika and white
  • Panko breadcrumbs – paprika and white
    Panko breadcrumbs – paprika and white
  • Panko breadcrumbs – paprika
    Panko breadcrumbs – paprika

References

  1. ^ Shabir Ahmad Mir, Manzoor Ahmad Shah & Afshan Mumtaz Hamdani (2021). Gluten-free Bread Technology. Springer Nature. p. 81. ISBN 9783030738983. Retrieved 19 February 2024.
  2. ^ "Panko Bread Crumbs: The Secrets Revealed". YouTube. 2018-10-07. Archived from the original on 2012-06-16. Retrieved 2021-08-07.
  3. ^ "You'll Never Believe How Panko Bread Crumbs Are Made". HuffPost. 2 May 2012. Retrieved 7 August 2021.
  4. ^ Marshall, Jo (2010-10-05). "COOKCABULARY: Panko is a crumby ingredient - Fall River, MA". The Herald News. Archived from the original on 2011-11-22. Retrieved 2012-11-17.
  5. ^ Mark Levene (18 October 2010). An Introduction to Search Engines and Web Navigation (2nd ed.). Wiley. p. 221. ISBN 978-0470526842. Retrieved June 24, 2016.
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