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    What is bread crumb?

    By s mMay 4, 2018Updated:April 28, 2019No Comments3 Mins Read
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    Bread crumb also known as breadcrumbs are residue of sliced dry bread which is used for crumbing or breading foods, stuffing poultry, topping casseroles, meatloaves, thickening stews, inexpensive bulk to soups and to make a crisp or crunchy covering for fried foods notably breaded cutlets such as schnitzel and tonkatsu. A bread crumb of Japanese variety is called panko. It could be made with various bread varieties and are grounded more fine in comparison to flakier panko. Homemade breadcrumbs could be processed into larger grain but still lack distinct flaky texture that makes panko apart. Breadcrumbs are used as a crunchy topping on baked casseroles, as a binder for meatballs and as breading on fried foods. Dried breadcrumbs are fine and often used to crumb coat ingredients such as Scotch eggs, fish and croquettes before deep frying or is sprinkled on gratins to soak up oil and provide crunchy topping.

    Bread crumb Image Gallery
    Bread-crumb-in-a-food-processor Bread-crumb-in-a-food-processor
    Bread-crumbs-1 Bread-crumbs-1
    Bread-crumbs-2 Bread-crumbs-2

    Bread-crumbs-3 Bread-crumbs-3
    Bread-crumbs-4 Bread-crumbs-4
    Bread-crumbs-5 Bread-crumbs-5

    Carrot-Casserole-with-Bread-Crumbs Carrot-Casserole-with-Bread-Crumbs
    Homemade-Bread-crumbs Homemade-Bread-crumbs
    Salmon-with-breadcrumb,-olive-and-sun-dried-tomato-crust Salmon-with-breadcrumb,-olive-and-sun-dried-tomato-crust

    Recipes

    Ingredients:

    • 2 loaves (white bread with firm-texture)
    • salt & freshly ground black pepper
    • 1 cup of butter

    Directions:

    1. Use a blender or food processor to evenly crumb the bread (It should not be like sand.)
    2. Don’t over process it, leave some texture.
    3. In a large pan, melt butter and add crumbs, pepper and salt.
    4. Stir till it is evenly coated.
    5. Over the medium heat, continue to stir (till the crumbs sound like sand when they hit the bottom of pan).
    6. Let it cool down.
    7. Store it in heavy duty plastic bags having zipper seals.
    8. Store them in a cabinet for up to six months.

    How to Eat         

    • It is used for crumbing or breading foods, stuffing poultry, topping casseroles, adding inexpensive bulk to soups, thickening stews and meatloaves.
    • It is also used to make a crisp and crunchy covering for fried foods such as breaded cutlets like schnitzel and tonkatsu.
    • In Western cuisine, it absorbs grease or oil when fried.
    • Add breadcrumbs to entrée, usual salad or dessert to add crisp and crunch.
    • It is used as coating agents for deep fried and pan fried foods.
    • Dried bread crumbs are used to coat deep fried foods.
    • It could be sprinkled as topping on au gratin recipes before baking.
    • It could be used as a topping for soups, pasta and salads.
    • Add breadcrumbs to the mix of Bruschetta (basil, ripe tomatoes, olive oil, Spanish onion, pepper and salt).

    References:

    http://www.geniuskitchen.com/recipe/homemade-bread-crumbs-70154#activity-feed

    https://en.wikipedia.org/wiki/Bread_crumbs

    https://www.bbcgoodfood.com/howto/guide/how-make-breadcrumbs

    https://www.tarladalal.com/glossary-bread-crumbs-222i

    https://www.mouthsofmums.com.au/recipe/ten-ways-to-use-breadcrumbs-in-your-cooking/#pt8rscOGbcQHZ0B2.97

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    Facts of Bread Crumbs

    Bread crumbs Quick Facts
    Name: Bread crumbs
    Colors Light pink or light brown
    Shapes Crumbly, sandy or even powdery (Texture)
    Calories 427 Kcal./cup
    Major nutrients Vitamin B1 (87.00%)
    Iron (65.25%)
    Carbohydrate (59.80%)
    Sodium (52.73%)
    Selenium (49.45%)
    Name Bread crumbs
    Common/English Name Breadcrumbs
    Color Light pink or light brown
    Texture Crumbly, sandy or even powdery
    Major Nutritions Vitamin B1 (Thiamin) 1.044 mg (87.00%)
    Iron, Fe 5.22 mg (65.25%)
    Carbohydrate 77.74 g (59.80%)
    Sodium, Na 791 mg (52.73%)
    Selenium, Se 27.2 µg (49.45%)
    Vitamin B3 (Niacin) 7.165 mg (44.78%)
    Manganese, Mn 0.993 mg (43.17%)
    Tryptophan 0.175 g (39.77%)
    Isoleucine 0.588 g (35.17%)
    Vitamin B2 (Riboflavin) 0.435 mg (33.46%)
    Calories in 1 cup (108 g) 427 Kcal.
    • Plain
    • Seasoned
    • Soft
    More
    Nutritional value of Bread, crumbs, dry, grated, plain
    Serving Size:1 cup, 108 g

    Calories 427 Kcal. Calories from Fat 51.48 Kcal.

     

    Proximity Amount % DV
    Water 7.03 g N/D
    Energy 427 Kcal N/D
    Energy 1785 kJ N/D
    Protein 14.42 g 28.84%
    Total Fat (lipid) 5.72 g 16.34%
    Ash 3.1 g N/D
    Carbohydrate 77.74 g 59.80%
    Total dietary Fiber 4.9 g 12.89%
    Total Sugars 6.7 g N/D
    Glucose (dextrose) 1.97 g N/D
    Fructose 2.66 g N/D
    Maltose 2.07 g N/D
    Starch 64.43 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 198 mg 19.80%
    Iron, Fe 5.22 mg 65.25%
    Magnesium, Mg 46 mg 10.95%
    Phosphorus, P 178 mg 25.43%
    Potassium, K 212 mg 4.51%
    Sodium, Na 791 mg 52.73%
    Zinc, Zn 1.57 mg 14.27%
    Copper, Cu 0.275 mg 30.56%
    Manganese, Mn 0.993 mg 43.17%
    Selenium, Se 27.2 µg 49.45%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 1.044 mg 87.00%
    Vitamin B2 (Riboflavin) 0.435 mg 33.46%
    Vitamin B3 (Niacin) 7.165 mg 44.78%
    Vitamin B5 (Pantothenic acid) 0.596 mg 11.92%
    Vitamin B6 (Pyridoxine) 0.131 mg 10.08%
    Vitamin B9 (Folate) 116 µg 29.00%
    Folic Acid 89 µg N/D
    Folate, food 27 µg N/D
    Folate, DEF 177 µg N/D
    Choline 15.8 mg 2.87%
    Vitamin B-12 (Cobalamine) 0.38 µg 15.83%
    Fat soluble Vitamins
    Vitamin E (alpha-tocopherol) 0.09 mg 0.60%
    Tocopherol, beta 0.04 mg N/D
    Tocopherol, gamma 0.82 mg N/D
    Tocopherol, delta 0.19 mg N/D
    Vitamin K (phylloquinone) 7.1 µg 5.92%

     
    Lipids Amount % DV
    Fatty acids, total saturated 1.299 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.728 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.571 g N/D
    Fatty acids, total monounsaturated 1.105 g N/D
    Oleic acid 18:1 (octadecenoic acid) 1.105 g N/D
    Fatty acids, total polyunsaturated 2.225 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 2.024 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.201 g N/D
    Phytosterols 9 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.175 g 39.77%
    Threonine 0.461 g 26.19%
    Isoleucine 0.588 g 35.17%
    Leucine 1.04 g 28.14%
    Lysine 0.464 g 13.88%
    Methionine 0.251 g N/D
    Cystine 0.3 g N/D
    Phenylalanine 0.707 g N/D
    Tyrosine 0.43 g N/D
    Valine 0.648 g 30.68%
    Arginine 0.596 g N/D
    Histidine 0.32 g 25.97%
    Alanine 0.522 g N/D
    Aspartic acid 0.827 g N/D
    Glutamic acid 4.453 g N/D
    Glycine 0.527 g N/D
    Proline 1.475 g N/D
    Serine 0.715 g N/D


     
    Isoflavones Amount % DV
    Daidzein 0.43 mg N/D
    Genistein 0.32 mg N/D
    Total isoflavones 0.76 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    WordPress Tabs Free Version
    Nutritional value of Bread, crumbs, dry, grated, seasoned
    Serving Size:1 cup, 120 g

    Calories 460 Kcal. Calories from Fat 59.22 Kcal.

     

    Proximity Amount % DV
    Water 7.62 g N/D
    Energy 460 Kcal N/D
    Energy 1925 kJ N/D
    Protein 16.96 g 33.92%
    Total Fat (lipid) 6.58 g 18.80%
    Ash 6.66 g N/D
    Carbohydrate 82.19 g 63.22%
    Total dietary Fiber 5.9 g 15.53%
    Total Sugars 6.89 g N/D
    Glucose (dextrose) 2.06 g N/D
    Fructose 2.38 g N/D
    Maltose 2.45 g N/D
    Starch 65.9 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 218 mg 21.80%
    Iron, Fe 5.9 mg 73.75%
    Magnesium, Mg 55 mg 13.10%
    Phosphorus, P 212 mg 30.29%
    Potassium, K 277 mg 5.89%
    Sodium, Na 2520 mg 168.00%
    Zinc, Zn 1.72 mg 15.64%
    Copper, Cu 0.293 mg 32.56%
    Manganese, Mn 1.181 mg 51.35%
    Selenium, Se 29.6 µg 53.82%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 1.153 mg 96.08%
    Vitamin B2 (Riboflavin) 0.498 mg 38.31%
    Vitamin B3 (Niacin) 7.393 mg 46.21%
    Vitamin B5 (Pantothenic acid) 0.748 mg 14.96%
    Vitamin B6 (Pyridoxine) 0.205 mg 15.77%
    Vitamin B9 (Folate) 143 µg 35.75%
    Folic Acid 109 µg N/D
    Folate, food 34 µg N/D
    Folate, DEF 220 µg N/D
    Choline 17.5 mg 3.18%
    Vitamin B-12 (Cobalamine) 0.42 µg 17.50%
    Vitamin C (Ascorbic acid) 3.2 mg 3.56%
    Fat soluble Vitamins
    Vitamin A, RAE 12 µg 1.71%
    Vitamin A, IU 232 IU N/D
    Beta Carotene 139 µg N/D
    Vitamin E (alpha-tocopherol) 0.31 mg 2.07%
    Tocopherol, beta 0.06 mg N/D
    Tocopherol, gamma 1.02 mg N/D
    Tocopherol, delta 0.3 mg N/D
    Vitamin K (phylloquinone) 55.2 µg 46.00%

     
    Lipids Amount % DV
    Fatty acids, total saturated 1.669 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.938 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.731 g N/D
    Fatty acids, total monounsaturated 1.402 g N/D
    Oleic acid 18:1 (octadecenoic acid) 1.402 g N/D
    Fatty acids, total polyunsaturated 2.76 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 2.501 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.259 g N/D
    Cholesterol 1 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.205 g 46.59%
    Threonine 0.509 g 28.92%
    Isoleucine 0.703 g 42.05%
    Leucine 1.208 g 32.68%
    Lysine 0.535 g 16.00%
    Methionine 0.28 g N/D
    Cystine 0.282 g N/D
    Phenylalanine 0.844 g N/D
    Tyrosine 0.432 g N/D
    Valine 0.868 g 41.10%
    Arginine 0.724 g N/D
    Histidine 0.382 g 31.01%
    Alanine 0.596 g N/D
    Aspartic acid 0.92 g N/D
    Glutamic acid 5.148 g N/D
    Glycine 0.647 g N/D
    Proline 1.796 g N/D
    Serine 0.864 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    WordPress Tabs Free Version
    Nutritional value of Bread, white, commercially prepared (includes soft bread crumbs)
    Serving Size: 1 cup, crumbs, 45 g

    Calories 120 Kcal. Calories from Fat 13.5 Kcal.

     

    Proximity Amount % DV
    Water 16.39 g N/D
    Energy 120 Kcal N/D
    Energy 501 kJ N/D
    Protein 3.98 g 7.96%
    Total Fat (lipid) 1.5 g 4.29%
    Ash 0.89 g N/D
    Carbohydrate 22.24 g 17.11%
    Total dietary Fiber 1.2 g 3.16%
    Total Sugars 2.55 g N/D
    Glucose (dextrose) 0.71 g N/D
    Fructose 1.09 g N/D
    Maltose 0.75 g N/D
    Starch 16.73 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 65 mg 6.50%
    Iron, Fe 1.62 mg 20.25%
    Magnesium, Mg 10 mg 2.38%
    Phosphorus, P 44 mg 6.29%
    Potassium, K 57 mg 1.21%
    Sodium, Na 220 mg 14.67%
    Zinc, Zn 0.33 mg 3.00%
    Copper, Cu 0.045 mg 5.00%
    Manganese, Mn 0.241 mg 10.48%
    Selenium, Se 9.9 µg 18.00%
    Fluoride 22 µg 0.55%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.24 mg 20.00%
    Vitamin B2 (Riboflavin) 0.109 mg 8.38%
    Vitamin B3 (Niacin) 2.151 mg 13.44%
    Vitamin B5 (Pantothenic acid) 0.241 mg 4.82%
    Vitamin B6 (Pyridoxine) 0.039 mg 3.00%
    Vitamin B9 (Folate) 50 µg 12.50%
    Folic Acid 39 µg N/D
    Folate, food 11 µg N/D
    Folate, DEF 77 µg N/D
    Choline 6.6 mg 1.20%
    Fat soluble Vitamins
    Betaine 45.9 mg N/D
    Lutein + zeaxanthin 20 µg N/D
    Vitamin E (alpha-tocopherol) 0.1 mg 0.67%
    Vitamin K (phylloquinone) 0.1 µg 0.08%

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.314 g N/D
    4:00 0.001 g N/D
    Caprylic acid 8:00 (octanoic acid)  0.002 g N/D
    capric acid 10:00 (decanoic acid) 0.002 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.006 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.004 g N/D
    pentadecanoic acid (15:00) 0.001 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.189 g N/D
    Margaric acid (heptadecanoic acid) 17:00 0.002 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.098 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.004 g N/D
    Behenic acid (docosanoic acid) 22:00 0.004 g N/D
    Lignoceric acid (tetracosanoic acid) 24:00 0.002 g N/D
    Fatty acids, total monounsaturated 0.27 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.008 g N/D
    16:1 c 0.008 g N/D
    17:01 0.001 g N/D
    18:1 undifferentiated 0.256 g N/D
    18:1 c 0.246 g N/D
    18:1 t 0.01 g N/D
    20:01 0.005 g N/D
    Fatty acids, total polyunsaturated 0.721 g N/D
    18:2 undifferentiated 0.641 g N/D
    18:2 t not further defined 0.002 g N/D
    18:3 undifferentiated 0.075 g N/D
    18:3 n-3 c,c,c (ALA) 0.075 g N/D
    20:2 n-6 c,c 0.001 g N/D
    20:4 undifferentiated 0.001 g N/D
    22:04 0.002 g N/D
    Fatty acids, total trans 0.012 g N/D
    Fatty acids, total trans-monoenoic 0.01 g N/D

     
    Isoflavones Amount % DV
    Daidzein 0.03 mg N/D
    Genistein 0.05 mg N/D
    Total isoflavones 0.08 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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