panaryとは 意味・読み方・使い方

名詞

panary (複数形 panaries)

1. (obsolete, rare) A pantry or storehouse for bread.
   • 1611, [Miles Smith], “The Translators to the Reader”, in The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC:

     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.

語源 2

From Latin pānārius.^[2]

形容詞

panary (not comparable)

1. Relating to the making of bread.
   • 1830, Donovan, Michael. Domestic Economy Vol I. Cabinet Cyclopaedia

     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 […]

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

     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.

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

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

参照