dl fine dry breadcrumbs or two slices of white bread
Fine dry breadcrumbs are primarily carbohydrates from refined wheat, providing modest amounts of fiber and B vitamins. They contain minimal fat and protein unless enriched, and are low in micronutrients relative to whole-grain alternatives.
About
Breadcrumbs are small, uniform particles created by drying and grinding bread, typically white bread made from refined wheat flour, water, salt, and yeast. Fine dry breadcrumbs are a processed grain product with a pale color and powdery texture, designed for even coating and binding in culinary applications. They are distinct from panko (Japanese-style) or fresh breadcrumbs, which have larger granules and higher moisture content respectively. Fine dry breadcrumbs are shelf-stable and commonly produced by mechanically grinding dried bread or as an industrial product optimized for consistent particle size and minimal moisture content (typically 5-10% water).
Culinary Uses
Fine dry breadcrumbs function as a binding agent, breading, and textural component across numerous cuisines. They are used to coat cutlets, croquettes, and fried foods; bind meatballs, meatloaf, and patties; thicken sauces and soups; and create toppings for gratins and casseroles. In Italian cooking, they appear in polpette and as a substitute for cheese in vegetarian pasta dishes. They are essential in breading stations (flour-egg-breadcrumb coating sequences) and provide structural integrity to seafood cakes and forcemeats. Fresh white bread can be converted to breadcrumbs by blending, grinding, or rubbing dried slices; roughly 2 slices of white bread yield approximately 1 deciliter (100 ml) of fine breadcrumbs when thoroughly dried and processed.