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Dry Bread
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to meatloaves and similar foods, and making a crisp and crunchy coating for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.
Dry bread Pairs With:
Food Item
Flavor Affinity Level
Dry bread Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | The bitterness in the bread comes from the Maillard reaction during baking process. |
| Texture | Dryness | The dryness of the bread is determined by the amount of water content in the dough and the baking process. |
| Nutritional Value | Macronutrients | Dry bread is primarily made up of carbohydrates, with lower amounts of proteins and fats. |
| Fiber | Dry bread contains dietary fiber which aids in digestion and promotes satiety. | |
| Color | Maillard Reaction | The Maillard reaction gives the bread its characteristic brown color during baking. |
| Aroma | Volatile Compounds | The aroma of dry bread comes from volatile compounds released during the baking process. |
| Chemical Composition | Water Activity (aw) | Dry bread has low water activity, which helps in its preservation and shelf-life. |
| Cooking Behavior | Heat Conductivity | Dry bread has low heat conductivity, resulting in a crispy crust when baked. |
Food Pairing App - Version 1.2.0