Editing Breadcrumbs (section)

==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===
[[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 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://books.google.com/books?id=EydHEAAAQBAJ&dq=panko+manufacture&pg=PA81 | date = 2021 | page =  81 | isbn = 9783030738983 | accessdate = 19 February 2024}}</ref><ref name="UpperCrust">{{cite web|url=https://www.youtube.com/watch?v=uFbQuHE4z7g | title=Panko Bread Crumbs: The Secrets Revealed |publisher=YouTube |date=2018-10-07 |access-date=2025-02-24}}</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.

====Etymology====
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").<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>