White bread without any crust, and tan panko. Bread without crusts
There are two forms: white panko is made from crustless bread, while tan panko is made with the entire loaf. Both types are usually sold plain, and they can in fact be rather bland. However, the crumbs absorb flavor readily, making them an extremely versatile ingredient. Several things set panko aside from regular bread crumbs. The first thing is the coarse grind, which creates bread crumbs which are more like flakes than crumbs. The flakes have a large surface area, which absorbs seasoning well. Header image: Chowhound. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types. Panko's crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating.  The Japanese first learned to make bread from the Europeans, and panko is derived from pan (from Portuguese pao) pão-and, ko A japanese suffix  indicating , flour, crumb or (powder as in, komeko rice, powder,  sobako buckwheat, flour and,  komugiko wheat). flour 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 is also a term that refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or skin. One type of dry bread crumb is called panko, which is a Japanese style of bread crumbs. These differ from other bread crumbs as they tend to be coarser and crunchier. The steps below outline how to make panko bread crumbs. How to Make Panko Bread Crumbs. Bread crumbs are used for a variety of recipes. They can seal in flavor when frying foods, such as chicken, pork or vegetables. They can also be used to add flavor (especially if they are seasoned) and texture to foods such as meatballs. Definition: Panko is a Japanese breadcrumb with a light, crunchy texture. Panko is made from a crustless Japanese wheat bread, which is dried and coarsely ground. Relative to regular breadcrumbs, panko has a more flake-like appearance. When fried or baked, panko becomes crispier and browns nicely, while absorbing less oil than regular bread crumbs. Pronunciation: PAHN-ko. 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. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. 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 is also a term that refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or skin. While breadcrumbs can be made using a number of different types of bread, panko is made using white bread. There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy. Traditional Japanese Panko is made with bleached or unbleached wheat flour and not whole wheat. For those that want to make it at home it is very difficult because the traditional process of cooking the bread is not with heat but electric current. This process creates a crust-less bread loaf with small air pockets. Several things set panko aside from regular bread crumbs. The first thing is the coarse grind, which creates bread crumbs which are more like flakes than crumbs. The flakes have a large surface area, which absorbs seasoning well. There are two general types of panko sold in stores – white panko is made without crusts, and tan panko is made from the whole loaf, crusts and all. What sets panko apart from regular bread crumbs is the processing. The bread is processed in such a way that the resulting panko looks like flakes rather than crumbs. The flakiness means a much broader surface area than regular breadcrumbs. What this means for your cooking is crispier coatings, crunchier toppings and lighter end-products, depending on how you use the panko. If you do not have panko on hand, you can certainly substitute bread crumbs, but your toppings won’t be as crisp and any recipe you use them in will have a somewhat heavier texture. A better substitute for panko is cracker meal. You can crush up saltine crackers or matzo or purchase ready-made matzo meal.
http://www.wisegeek.org/what-is-panko.htm http://www.chowhound.com/food-news/54616/how-is-panko-different-from-breadcrumbs/ https://en.wikipedia.org/wiki/Panko http://www.wikihow.com/Make-Panko-Bread-Crumbs http://gourmetfood.about.com/od/specialtyfoods/a/panko.htm https://en.wikipedia.org/wiki/Panko http://www.thekitchn.com/whats-the-difference-between-panko-and-breadcrumbs-word-of-mouth-218201 http://www.wisegeek.org/what-is-panko.htm http://www.reluctantgourmet.com/panko-bread-crumbs/
what is panko made from