Panko (breadcrumbs)

Panko flour

Panko ( Jap. パン粉 , dt. "Bread flour") or Panko flour is from the Japanese food derived bread crumbs of bread crumbs .

Prawns breaded with panko

Panko has its origins in Japan around 1970. It is made from a type of white bread without a crust and is therefore lighter than most breadings in western cuisine. The individual crumbs are elongated, porous and ensure a tender and crispy texture when deep-frying or roasting . It is suitable for breading fish , seafood (especially shrimp ), vegetables , chicken and pork . In Japan it is mainly used for tonkatsu ( pork schnitzel ).

In Japan, the bread for Panko is not largely classical in oven baked, but directly heated with electric current. Here yeast dough is placed in a container between two electrodes . The dough is heated by the current flow and cooked in under 10 minutes without forming a crust or browning . Since the dough is enclosed in the cooking container, the desired consistency of the crumb results. This method lowers the production costs due to the lower energy requirement and a simpler system structure. Another method is baking in a special microwave oven . After this special type of baking, the baked goods obtained are shredded, dried and sorted according to particle size. In addition to white panko, colored ( e.g. with paprika powder or annatto ) is also available.

Individual evidence

^ ^A ^b ^c ^d Chandani Perera, Milda E. Embuscado: Texture design for breaded and battered foods . In: Food Texture Design and Optimization . John Wiley & Sons , Chichester 2014, ISBN 978-1-118-76561-6 , pp. 135-139 , doi : 10.1002 / 9781118765616.ch7 .
↑ Adeline Goullieux, Jean-Pierre Pain: Ohmic Heating . In: Emerging Technologies for Food Processing . Elsevier, 2014, ISBN 978-0-12-411479-1 , pp. 399-426 , doi : 10.1016 / b978-0-12-411479-1.00022-x .
^ ^A ^b Richard Y. Chen, Yujie Wang, David Dyson: Breadings — What They Are and How They Are Used . In: Batters and Breadings in Food Processing . Elsevier, 2011, ISBN 978-1-891127-71-7 , pp. 178-179 , doi : 10.1016 / b978-1-891127-71-7.50015-2 .

[Perera-1] A ^b ^c ^d Chandani Perera, Milda E. Embuscado: Texture design for breaded and battered foods . In: Food Texture Design and Optimization . John Wiley & Sons , Chichester 2014, ISBN 978-1-118-76561-6 , pp. 135-139 , doi : 10.1002 / 9781118765616.ch7 .

[2] Adeline Goullieux, Jean-Pierre Pain: Ohmic Heating . In: Emerging Technologies for Food Processing . Elsevier, 2014, ISBN 978-0-12-411479-1 , pp. 399-426 , doi : 10.1016 / b978-0-12-411479-1.00022-x .

[Chen-3] A ^b Richard Y. Chen, Yujie Wang, David Dyson: Breadings — What They Are and How They Are Used . In: Batters and Breadings in Food Processing . Elsevier, 2011, ISBN 978-1-891127-71-7 , pp. 178-179 , doi : 10.1016 / b978-1-891127-71-7.50015-2 .