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Breadcrumbs
Breadcrumbs
Breadcrumbs
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from Wikipedia
Breadcrumbs
Commercially produced breadcrumbs
Main ingredientsDried bread
VariationsPanko
  • Cookbook: Breadcrumbs
  •   Media: Breadcrumbs

Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods.

Types

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Dry

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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

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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.

Panko

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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

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The Japanese first learned to make baked bread from the Portuguese. The word パン粉 (panko) is derived from pan, giving 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

[edit]
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.

[edit]

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]

[edit]
  • 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

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Breadcrumbs

View on Grokipedia
from Grokipedia
Breadcrumbs are a versatile culinary ingredient consisting of dried and crumbled bread, often finely ground and sometimes seasoned, used across a wide range of cooking applications. They provide a crispy coating for fried or baked foods, act as a binding agent in mixtures like meatballs and meatloaves, serve as a topping for casseroles to add texture and browning, and function as a thickener or bulking component in stuffings, soups, and other dishes. Breadcrumbs are typically made by drying bread to remove moisture—either using stale bread or oven-toasting—and then grinding it into crumbs using a food processor or similar tool. Homemade versions are straightforward and customizable, starting with any type of bread that is dried and processed, while commercial breadcrumbs may be produced from purpose-made dough formed into sheets for consistent texture. A notable variety is panko, a Japanese-style breadcrumb prized for its light, flaky, airy structure and exceptional crispiness. Unlike denser regular breadcrumbs, panko is made from crustless bread, resulting in larger flakes that absorb less oil during frying and create a lighter coating ideal for dishes like tonkatsu or breaded cutlets. Panko's unique properties have made it increasingly popular beyond Japanese cuisine for achieving superior crunch in coatings, toppings, and binders. Breadcrumbs, whether plain or seasoned, contribute both functional and sensory qualities to modern home and professional cooking, adding color, flavor, and structural appeal to fried foods, baked casseroles, and mixed preparations. Their adaptability makes them an essential pantry staple for creating appealing textures in everyday meals.

Etymology and terminology

Etymology

The term breadcrumbs is a compound word in English, formed from "bread" and "crumb." The word "bread" traces to Old English brēad, originally meaning a bit, crumb, morsel, or the food itself, while "crumb" derives from Old English cruma, referring to a small fragment or morsel, particularly of bread. The compound "breadcrumb" (often used in plural as "breadcrumbs") is first attested in English in the early 16th century (circa 1529). Originally, the term described literal small fragments or pieces broken or fallen from bread, as in everyday usage or in references like the trail of breadcrumbs in the Brothers Grimm fairy tale Hansel and Gretel (1812). Over time, it evolved to specifically denote the dried, crumbled, and often ground bread product employed as a culinary ingredient, though the descriptive nature of the compound has remained consistent. Related modern culinary terms in other languages include Japanese panko (パン粉), literally "bread powder," for a flaky type of breadcrumb.

Terminology

In English, the culinary product is most commonly known as breadcrumbs. Finely ground versions, often seasoned, are referred to as breadcrumb flour or breadcrumb powder.[][] In Japanese cuisine, a distinctive flaky variety is called panko (パン粉), produced from crustless bread.[] In Persian, the terms آرد سوخاری (ārd-e sukhtāri, meaning breadcrumb flour) and پودر سوخاری (pudr-e sukhtāri, meaning breadcrumb powder) denote the finely ground product, while زبره‌پوشانی (zobreh-pūshāni) refers to the breading process.[] []

Production

Industrial production

Industrial production of breadcrumbs varies by manufacturer and product type. Traditional and waste-reducing approaches often involve repurposing unsold, stale (but unspoiled), or defective bread from bakeries and production facilities, which is collected, further dried or rebaked to remove moisture, and then processed into crumbs. This method efficiently recycles material no longer suitable for sale as fresh bread, often using bulky types such as toast bread that become dry and toasted during additional heating. The dried bread is then milled or crushed using industrial equipment such as pinned disc mills or hammer mills to achieve breadcrumb flour or crumbs in varying particle sizes, from fine powders to coarser textures. This process relies on a pre-baked bread base, as breadcrumb products require the structure and texture developed through initial baking and subsequent dehydration/toasting; they cannot be produced directly from regular flour without forming and baking a bread-like product. Many modern industrial lines, however, produce breadcrumbs from purpose-made dough that is specifically formulated, baked (often in sheets or low-moisture conditions), dried, and ground for consistent quality and texture. Reject loaves, ends, or pieces may be incorporated in some operations under strict food safety controls, but dedicated production is common for commercial consistency. These approaches highlight the industry's adaptability in balancing efficiency, quality, and resource use.

Homemade production

Homemade breadcrumbs are easily prepared at home using leftover or stale bread, offering an economical way to reduce food waste while customizing texture and quality. The process relies on stale bread, which has naturally low moisture content that facilitates crumbling and prevents sogginess in finished products; any type of bread works, including white, whole-grain, sourdough, or other varieties, as long as it is sufficiently dry. To prepare, leave slices or pieces of bread uncovered at room temperature for several days to air-dry, or accelerate drying by placing them in a single layer on a baking sheet and baking in a low oven at approximately 300°F (150°C) for about 20 minutes until completely dry and lightly toasted, then cooling fully. Once dried, tear or break the bread into smaller pieces and pulse in a food processor or blender until the crumbs reach the desired consistency, from coarse to fine; process one slice at a time in a blender for even results if using that appliance. Without electric equipment, dried bread can be grated using a box grater or placed in a sealed bag and crushed with a rolling pin to achieve the crumbs. This simple home method contrasts with industrial approaches by requiring no rebaking or large-scale milling, relying instead on basic drying and manual or small-scale mechanical processing.

Types

Standard breadcrumbs

Standard breadcrumbs, also known as regular or plain breadcrumbs, are the most common type of dried breadcrumbs used in Western cooking. They are produced by drying bread—typically white or similar loaves—and grinding it into particles of varying sizes, resulting in a product with fine to coarse texture depending on the grind. These breadcrumbs generally exhibit a golden-brown to light brown color due to toasting during drying or the inclusion of crusts in the original bread, and they possess a neutral, mildly toasted flavor profile that makes them versatile as an unseasoned base. The texture of standard breadcrumbs is denser and more powdery compared to flakier varieties, with the fine grind providing a uniform coating while coarser versions offer greater crunch. They are most often unseasoned, allowing them to serve as a foundational ingredient that absorbs seasonings well or can be used plain. In contrast to panko, which has a notably airier texture, standard breadcrumbs provide a more compact and substantial presence in dishes. These breadcrumbs are primarily employed as a base for breading mixtures before additional seasoning or spices are added, or directly as a topping for casseroles and baked dishes where their toasted color and mild flavor enhance visual appeal and texture. Their versatility stems from this neutral character, making them a staple for creating even, reliable coatings and toppings in everyday cooking.

Panko

Panko is a distinctive type of Japanese breadcrumb prized for its light, airy, and flaky texture, which differs markedly from standard breadcrumbs. It is made from bread baked by passing an electric current through the dough, a process that heats it internally and prevents crust formation, resulting in a soft, crustless loaf. This crustless bread is then ground into large, irregular flakes that are coarser and more angular than the finer, denser crumbs of traditional varieties. The resulting panko has a higher surface area due to its jagged edges, enabling better adhesion and a crisper finish when fried. Panko excels in deep-frying applications, providing superior crunch, lighter color, and reduced oil absorption compared to standard breadcrumbs, which helps maintain a non-greasy texture. It is most famously used in Japanese dishes such as tonkatsu (breaded pork cutlet), where it creates an exceptionally crisp exterior while keeping the interior juicy.

Seasoned breadcrumbs

Seasoned breadcrumbs are plain breadcrumbs enhanced with herbs, spices, and sometimes other flavorings such as salt or cheese to provide ready-to-use taste for cooking applications. These additions are typically incorporated after the breadcrumbs have been prepared, either by mixing seasonings into toasted crumbs during commercial production or by stirring them directly into plain breadcrumbs in homemade versions. A common example is Italian-seasoned breadcrumbs, which generally feature a blend of dried herbs including oregano, basil, and parsley, combined with garlic powder, onion powder, black pepper, and often imported cheeses such as Pecorino Romano or Parmesan for added depth. Commercial producers toast ground bread crumbs before adding proprietary spice blends and cheese to achieve consistent flavor and texture. Other popular varieties include garlic-seasoned breadcrumbs, herb-focused blends, or those with regional spices like Cajun seasonings, allowing for quick breading of cutlets, vegetables, or seafood, as well as toppings on casseroles and au gratins without requiring extra seasoning steps. Fine breadcrumbs, sometimes referred to as breadcrumb flour (آرد سوخاری in Persian), are very finely ground dried bread with a powder-like consistency, distinguishing them from coarser breadcrumb varieties. Produced by grinding dried bread (see Industrial production), they are valued for creating smooth, uniform coatings in breading, adhering evenly and providing a consistent layer on foods before frying. These finely textured breadcrumbs excel in applications requiring a delicate, even crust—such as coating fish fillets, vegetables, or cutlets—offering a smoother finish than standard coarser breadcrumbs. Seasoned versions, often called seasoned fine breadcrumbs or coating mixes, incorporate spices, herbs, or other flavorings for enhanced taste in breading applications. In some regions and products, very fine or powdered forms may be marketed under regional names like پودر سوخاری (breadcrumb powder), though terminology varies.

Uses

Breading

Breading is a culinary technique that involves coating food items with breadcrumbs prior to frying or baking to form a crispy, golden exterior. The process is also known as زبره‌پوشانی. The standard breading procedure follows a three-step sequence to ensure proper adhesion and texture. First, the food is dredged in flour, which removes excess moisture and provides a dry surface for the subsequent layers to adhere. Excess flour is shaken off to prevent clumping. Next, the floured item is dipped in an egg wash—typically beaten eggs with a small amount of water or milk—which acts as a binder. Finally, the item is coated with breadcrumbs, which are pressed on lightly to ensure even coverage. This sequence is commonly summarized as flour, egg, breadcrumbs. Breadcrumbs used in breading can vary to achieve different textures. Standard breadcrumbs produce a finer, more uniform crust, while panko—coarse Japanese breadcrumbs—create a lighter, airier, and extra-crunchy coating due to their flakier structure. Panko is particularly associated with Japanese dishes such as tonkatsu, a breaded and fried pork cutlet. Breadcrumb powder or finely ground breadcrumbs, sometimes mixed with seasonings, are used for a smoother, more adherent coating in various breaded preparations. Classic examples of breaded foods include schnitzel (breaded veal or pork cutlet) and other breaded cutlets, where the technique yields a crisp exterior contrasting with tender interior meat.

Toppings

Breadcrumbs are commonly sprinkled over baked dishes to form a crisp, golden-brown surface layer that adds texture and visual appeal. Typical applications include casseroles, gratins, and macaroni and cheese, where they are applied just before baking. To enhance browning and crunch, breadcrumbs are often tossed with melted butter, which promotes even toasting and a richer flavor. They may also be combined with grated cheeses such as Parmesan or Pecorino Romano, fresh herbs like thyme or parsley, garlic, or other seasonings. This topping provides a contrasting crunch against creamy or soft interiors, while contributing an appealing golden color and enhanced mouthfeel to the finished dish.

Stuffing and thickening

Breadcrumbs play a key role in stuffings, particularly for poultry, where they absorb broth, juices, and seasonings to bind ingredients like vegetables, herbs, and sometimes meats into a cohesive mixture that holds its shape during roasting or baking. This absorption helps maintain moisture and prevents the stuffing from becoming dry or crumbly, while contributing to a tender, unified texture. In preparations such as meatloaf and croquettes, breadcrumbs function as an effective binder by absorbing excess moisture and fats released during cooking, which keeps the mixture tender and prevents it from falling apart. This binding action also helps the final product retain its form when sliced or shaped, resulting in a moist interior and even cooking. As a thickening agent, breadcrumbs are added to stews, soups, and sauces, where they absorb liquids to increase viscosity and add body without overpowering other flavors. The starch in the breadcrumbs swells upon contact with hot liquids, providing a subtle thickening effect that enhances texture and consistency. In these applications, breadcrumbs also provide inexpensive bulk while supporting the structural integrity of the dish.

Adding bulk

Breadcrumbs are a cost-effective way to increase the volume of ground meat dishes like meatloaves, allowing home cooks to stretch limited amounts of meat into more generous portions without substantially altering the flavor. This economical approach has historical precedence, such as during the Great Depression, when adding higher quantities of breadcrumbs helped make meals more filling while reducing reliance on expensive protein. In meatloaf recipes, breadcrumbs serve as a classic filler to extend the dish. For example, recipes may incorporate up to 1.5 cups of dry breadcrumbs per 2 pounds of ground meat—double or more the amount used in standard recipes—to create a larger, softer loaf that serves more people at lower cost. Similar techniques apply to other ground meat preparations, where breadcrumbs help bulk up the mixture and make the food go further. Breadcrumbs can also add bulk to soups, transforming a lighter broth into a heartier meal by increasing substance and stretching smaller portions, often as a frugal way to use stale bread. In meatloaves, breadcrumbs may also play a minor role in binding the mixture to help maintain structure.

Homemade preparation

Methods

Homemade breadcrumbs are prepared by first drying bread to achieve the desired texture and shelf stability, followed by processing into crumbs. The drying step removes moisture to prevent spoilage and ensure crispness, while processing breaks the bread into uniform pieces suitable for various culinary uses. Several drying methods are commonly used. Air-drying involves leaving bread slices or cubes uncovered at room temperature for 1–3 days until completely stale and hard, depending on humidity and bread type. Alternatively, bread can be dried quickly in a low oven: slices or cubes are spread in a single layer on a baking sheet and baked at 250°F (120°C) for 15–30 minutes, turning occasionally for even drying. A toaster oven provides another fast option, where bread is toasted on a low setting until fully dry but not burnt. Once dried, the bread is processed into crumbs. The most efficient method uses a food processor or blender: tear or cube the dried bread, then pulse in short bursts until the desired crumb size is reached—fine for breading or coarse for toppings. Without a food processor, place dried bread pieces in a sturdy plastic bag and crush them with a rolling pin, applying firm pressure until the crumbs reach the preferred consistency. Hand-crumbling is also possible by rubbing dried pieces between the palms or against a grater for coarser textures. For enhanced color and flavor, optional toasting of the crumbs follows processing: spread them in a thin layer on a baking sheet and bake at 300°F (150°C) for 5–10 minutes, stirring frequently to achieve even golden browning. This step is particularly useful for breadcrumbs intended for toppings or breading.

Suitable breads

Any type of bread can be used to make homemade breadcrumbs, with stale or leftover bread being especially suitable because it is already partially dried and easier to process into crumbs. Common options include white sandwich bread for a neutral, classic result; sourdough for a tangy flavor; whole wheat, rye, or whole-grain varieties for nuttier taste and added color; and artisan, crusty, or seeded loaves for more complex texture and depth. The starting bread significantly influences the final breadcrumbs: white bread tends to yield finer, milder crumbs ideal for traditional uses, while bolder options like sourdough or whole-grain produce coarser, more flavorful results with distinctive character. Different breads or combinations can be mixed to customize flavor profiles, and virtually any mold-free bread works, including French bread, buns, or even specialty types.

References

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