Definition of "panary"

In a word, it [Scripture] is a Panary of holeſome foode, againſt fenowed traditions; a Phyſions-ſhop (Saint Baſill calleth it) of preſeruatiues against poiſoned hereſies; a Pandect of profitable lawes, againſt rebellious ſpirits; a treaſurie of moſt coſtly iewels, againſt beggarly rudiments; Finally, a fountaine of moſt pure water ſpringing vp vnto euerlaſting life.

1611, [Miles Smith], “The Translators to the Reader”, in The Holy Bible, […] (King James Version), London: […] Robert Barker, […]

When flour is made into a paste or dough by means of water, and yest added, as in the process of bread-making, the dough acquires sponginess, in consequence of being inflated in all parts by fixed air, or carbonic acid. It had been asserted, that, dough in this state, if distilled, does not afford alcohol, although it might have heen expected to do so, if the fermentation which it obviously has undergone were the vinous. It was, therefore, concluded to be a fermentation essentially different ; and from panis, bread, it was called the panary fermentation. […] [T]here are no grounds for doubting the identity of the panary with the vinous fermentation; the former is the incipient stage of the latter […]

1830, Donovan, Michael. Domestic Economy Vol I. Cabinet Cyclopaedia

The bakery, which supplies the household bread, would be a proper place for trying the relative panary properties of different kinds of flour and meal.

1842 August, “An Agricultural School”, in Willis Gaylord, Luther Tucker, editors, The Cultivator, a Consolidation of Buel’s Cultivator and the Genesee Farmer, […], volumes IX (Cult.) / III (Cult. and Far.), number 8, Albany, N.Y.: […] Luther Tucker. […], page 125, column 2

For bread preparation, 7 or 8% of damaged starch is desirable in the panary fermentation.

2011, Rajarathnam Ezekiel, Narpinder Singh, “Use of Potato Flour in Bread and Flat Bread”, in Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, editors, Flour and Breads and Their Fortification in Health and Disease Prevention, Academic Press, section 1 (Flour and Breads), page 254