Grain Product | Low Fat Low Calorie

Wheat Panko

Triticum aestivum Allergens: Wheat, Gluten
Wheat Panko

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Wheat

The Forktionary Angle

""

Definition

A flaky, coarse breadcrumb made from crustless white bread, known for its crispier, airier texture when fried or baked.

Sensory Profile

TasteMild, Neutral, Slightly Yeasty
TextureCrispy, Airy, Flaky, Porous
AromaMild, Toasty, Bready
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g
Calories380 kcal
Total Fat3.5 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein13.5 g
Total Carbohydrate75 g
Dietary Fiber3 g
Total Sugars5 g
Calcium30 mg
Iron3 mg
Potassium150 mg

Chef’s Secret

For extra crispiness, lightly toast panko in a dry pan or with a little oil before coating items, then chill before frying.

Substitutions

Best Match

Traditional Breadcrumbs

1:1

Best for binding and general coating, but will yield a denser, less crispy result.

Crushed Cornflakes

1:1

Excellent for adding crunch and texture in frying, especially for chicken or fish.

Crushed Crackers

1:1

Good for savory applications, adds saltiness and a crumbly texture.

Gluten-Free Panko

1:1

For gluten-free diets, maintains a similar crisp texture.

Buying Guide

Look for light, airy crumbs without a strong stale odor.

Flavor Pairings

Fried chicken shrimp pork cutlets baked casseroles crab cakes onion rings.