panification

You would be much wiser to try to remember the English "panification" by the aid of the

Assimilative Memory or, How to Attend and Never Forget

"panification" will help you to "panis," because it is an English word meaning "bread-making," and you are an Englishman.

Assimilative Memory or, How to Attend and Never Forget

It is seen that in every case the cerealine and the embryous membrane act together, and in an analogous manner; we shall shortly examine their effects on the digestion and in the phenomena of panification.

Scientific American Supplement, No. 275, April 9, 1881 Various

Now, as we know all the parts constituting the berry of wheat, it will be easy to explain the phenomena of panification, and to conclude from the present moment that it is not indifferent to reject from the bread this embryous membrane where the agents of digestion are found, viz., the phosphoric bodies and the phosphate of chalk.

Scientific American Supplement, No. 275, April 9, 1881 Various

We have to explain the phenomena of panification, the operations of grinding, and to explain the means of preparing a bread more economical and more favorable to health.

Scientific American Supplement, No. 275, April 9, 1881 Various

We shall refer to this property in speaking of the phenomena of panification.

Scientific American Supplement, No. 275, April 9, 1881 Various

It is to the gluten of flour that its property of panification, or bread-making, is due.

The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875

Alum, bleaching property in the panification of bread flour, 104 method of detecting it in bread, 108 for brightening muddy wines, 74 clarifying spiritous liquors, 200 adulterating beer, 134

A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy Friedrich Christian Accum 1803

The theory of the bleaching property of alum, as manifested in the panification of an inferior kind of flour, is by no means well understood; and indeed it is really surprising that the effect should be produced by so small a quantity of that substance, two or three ounces of alum being sufficient for a sack of flour.

A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy Friedrich Christian Accum 1803

&c. “rises” badly, because the grains in question contain but little gluten, which makes the bread heavy, close in texture, and difficult of digestion; in fact, corn-flour has to be added before panification can take place.

The Book of Household Management Isabella Mary 1861