Panko crumbed chicken

Panko hat seinen Ursprung in Japan um 1970. Es wird aus einer Art Panko crumbed chicken ohne Kruste hergestellt und ist deshalb heller als die meisten Panierungen der westlichen Küche. In Japan wird das Brot für Panko zum Großteil nicht klassisch im Ofen gebacken, sondern direkt mit elektrischem Strom erhitzt. Dabei wird Hefeteig in einen Behälter zwischen zwei Elektroden gegeben.

Embuscado: Texture design for breaded and battered foods. In: Food Texture Design and Optimization. Adeline Goullieux, Jean-Pierre Pain: Ohmic Heating. In: Emerging Technologies for Food Processing.

Chen, Yujie Wang, David Dyson: Breadings—What They Are and How They Are Used. In: Batters and Breadings in Food Processing. Diese Seite wurde zuletzt am 10. August 2022 um 19:29 Uhr bearbeitet.

Regelfall durch Anklicken dieser abgerufen werden. On this Wikipedia the language links are at the top of the page across from the article title. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. 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.

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”. Japanese cuisine as a crunchy coating for 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.