bread crumbs (plain
Plain bread crumbs provide carbohydrates and fiber (depending on bread type), along with modest amounts of protein and B vitamins typical of grain-based products. They are generally low in fat and contain minimal sodium unless salt was added during production.
About
Plain bread crumbs are small, uniform particles of dried bread produced by grinding or processing stale bread. Typically made from white or wheat bread with no added seasonings, bread crumbs serve as a binding and coating agent in countless dishes. The bread is first dried to reduce moisture content, which concentrates flavor and allows for finer grinding. Commercial varieties are often produced from bread byproducts or dedicated bread formulations, then sieved to achieve consistent particle size. Homemade versions can be made by toasting and processing day-old bread.
Culinary Uses
Plain bread crumbs function as a critical binding agent in meatballs, meat loaves, forcemeats, and stuffings, absorbing and distributing moisture while adding texture. They serve as a coating for fried or breaded dishes such as schnitzel, chicken cutlets, and fish fillets—often used in combination with beaten egg as a breading medium. In Italian cuisine, bread crumbs are essential in dishes like polpette (meatballs) and as a topping for baked pasta dishes. They also function as a thickening agent in soups and sauces, and as a binder in vegetarian patties and croquettes.