Panko bread crumbs are fluffy, flaky, unseasoned Japanese bread crumbs traditionally used as a crispy outer coating for fried foods. Now widely available in most supermarkets, the jagged, oblong bread crumbs come in whole wheat and gluten-free versions, and they can be used interchangeably with regular bread crumbs to give foods extra crunch.
If you’re not already a fan, here’s why panko will be your new go-to ingredient for adding crispness and crunch to everything from light salads to hearty casseroles.
Both are crunchy but panko is crispier Panko has a crispier texture that makes it perfect for crusting foods. If you’re looking to add a crackly crunch, we suggest panko over bread crumbs, which, while also crunchy, have more chewiness.
How Is Panko Different from Other Bread Crumbs?
Sift a handful of panko through your fingers and you’ll immediately notice some ways in which it’s different from regular bread crumbs. First, panko has both large and small oblong, shard-like flakes, while regular bread crumbs have a more uniform, meal-like shape. Then there’s the color. Panko is pale, not golden brown. Finally, the texture: Panko is much lighter and airier than regular bread crumbs. But why?
The secret to panko’s crisp, feathery consistency lies in how the bread for panko is baked. The bread loaves are cooked in special ovens that use an electric current rather than radiant heat. Because no radiant heat is involved, the loaves bake up light and airy and do not develop outer crusts. After the crustless loaves have been allowed to dry, they are ground into coarse, sliver-shaped crumbs which are crisped one last time before packaging.
Panko’s jagged flakes have a larger surface area and more air pockets than regular bread crumbs, which allows moisture to escape. Less moisture means more crunch, and bread crumb toppings and coatings that stay crisp longer.
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What is panko, and why is it so much better than other breadcrumbs?
FAQ
Is panko or regular bread crumbs better?
Are panko breadcrumbs crispy?
Can panko be used in place of breadcrumbs?
Will panko get soggy?
What is the difference between panko breadcrumbs and regular breadcrumbs?
Still, here are three areas of difference between the two: 1. Crispiness: Panko is generally a very crunchy topping to include in your recipe, whereas regular breadcrumbs are still crispy but not as crackly when you’re biting into them. 2. Oil absorption: Panko breadcrumbs are capable of absorbing less oil than plain breadcrumbs.
What are panko crumbs?
Panko are made from a crustless white bread that is processed into flakes and then dried. These bread crumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil. Panko produces lighter and crunchier tasting fried food. They’re traditionally used in Japanese cooking to make tonkatsu and chicken katsu.
How are panko breadcrumbs made?
Perfectly engineered, panko breadcrumbs are made using a special technique that creates a crustless bread and light jagged flakes filled with tiny air pockets. These characteristics are the key to the crispy texture of panko and are what also prevent the crumbs from absorbing too much oil.
Are panko breadcrumbs gluten free?
Panko breadcrumbs are specifically made from white bread or a gluten-free alternative. They’re crafted from crustless loaves baked using an electric current, resulting in lighter and airier bread. This process also contributes to panko’s signature flaky and crunchy texture. Panko has a more neutral and less pronounced flavor.