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Breadcrumbs are derived from whole bread. Technically speaking, leftover breads are ground into fine coarse crumbs, which perhaps is used for coating cutlets and chops before frying. It is usually light brown or light pink in colour and is fine, sandy in texture if made from the dried ones. Likewise, if made from fresh breads, then the crumbs happen to be crumbly in texture. But in general, breadcrumbs are results of the dried and toasted ones, due to this reason, it is also added in some recipes to draw out the moisture content, which in turn helps in binding. Another variety of bread crumbs is panko, which is very much used in the Japanese cuisine, it is made from bread crumbs that are first baked by electrical current, which results in a bread without a crust, hence it is ground into silver crumbs.