Quote:
Originally Posted by lashbear
I don't know how they make it, but it's SOOOO much crunchier than regular breadcrumbs. *Oishii Desu* !!!
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I thought it was because panko includes more sugar which aids in carmelizing and crunch. In the process of trying to confirm that I found
this New York Times article about panko. A lot of detail (not only is there sweetener, Japanese-style white break apparently crumbles differently) in there.