## 2 Materials and Methods
### Sample Preparation and Analysis
**} & \multicolumn{8}{c}{**Granulations**} & \multicolumn{2}{c}{**Barley**} \\ \cline{2-10}  & \multicolumn{2}{c}{**1**} & \multicolumn{2}{c}{**2**} & \multicolumn{2}{c}{**3**} & \multicolumn{2}{c}{**4**} & \multicolumn{2}{c}{**Malt**} \\ \hline \multirow{2}{*}{**Parameters**} & **Fine** & **Coarse** & **Fine** & **Coarse** & **Fine** & **Coarse** & **Fine** & **Coarse** & **Fine** & **Coarse** \\  & **0.2 mm** & **1 mm** & **0.2 mm** & **1 mm** & **0.2 mm** & **1 mm** & **0.2 mm** & **1 mm** & **0.2 mm** & **1 mm** \\ \hline Moisture (grain) (\%) & 10.4 \({}^{\rm a}\) & 10.0 \({}^{\rm bc}\) & 9.9 \({}^{\rm c}\) & 10.2 \({}^{\rm abc}\) & 10.2 \({}^{\rm abc}\) & 10.1 \({}^{\rm bc}\) & 10.3 \({}^{\rm ab}\) & 10.2 \({}^{\rm abc}\) & 3.9 \\ Extract (grain) (\%) & 71.3 \({}^{\rm e}\) & 71.9 \({}^{\rm o}\) & 74.6 \({}^{\rm a}\) & 74.8 \({}^{\rm a}\) & 70.3 \({}^{\rm f}\) & 72.1 \({}^{\rm c}\) & 72.7 \({}^{\rm b}\) & 71.9 \({}^{\rm d}\) & 79.4 \\ Total N (mg/100 mL) & 59.5 \({}^{\rm b}\) & 55.0 \({}^{\rm d}\) & 53.5 \({}^{\rm f}\) & 56.0 \({}^{\rm c}\) & 59.4 \({}^{\rm b}\) & 61.6 \({}^{\rm a}\) & 53.1 \({}^{\rm b}\) & 54.2 \({}^{\rm e}\) & 75.4 \\ HM N (mg/100 mL) & 24.8 \({}^{\rm a}\) & 24.1 \({}^{\rm c}\) & 20.8 \({}^{\rm e}\) & 22.4 \({}^{\rm d}\) & 24.5 \({}^{\rm b}\) & 25.2 \({}^{\rm a}\) & 19.2 \({}^{\rm d}\) & 21.1 \\ MM N (mg/100 mL) & 5.2 \({}^{\rm d}\) & 2.1 \({}^{\rm c}\) & 2.6 \({}^{\rm d}\) & 4.8 \({}^{\rm e}\) & 5.7 \({}^{\rm b}\) & 6.9 \({}^{\rm a}\) & 5.6 \({}^{\rm b}\) & 5.4 \({}^{\rm c}\) & 6.7 \\ LM N (mg/100 mL) & 29.5 \({}^{\rm b}\) & 28.7 \({}^{\rm d}\) & 30.1 \({}^{\rm a}\) & 28.8 \({}^{\rm d}\) & 29.2 \({}^{\rm c}\) & 29.5 \({}^{\rm b}\) & 28.4 \({}^{\rm e}\) & 28.4 \({}^{\rm e}\) & 47.6 \\ FAN \(\alpha\)-amino N & 76.8 \({}^{\rm d}\) & 78.3 \({}^{\rm b}\) & 66.2 \({}^{\rm g}\) & 84.3 \({}^{\rm a}\) & 68.7 \({}^{\rm e}\) & 77.5 \({}^{\rm c}\) & 66.6 \({}^{\rm f}\) & 77.4 \({}^{\rm c}\) & 133.8 \\ (mg/L) & 12.7 \({}^{\rm a}\) & 12.5 \({}^{\rm b}\) & 10.1 \({}^{\rm d}\) & 10.0 \({}^{\rm d}\) & 11.9 \({}^{\rm c}\) & 12.0 \({}^{\rm c}\) & 9.8 \({}^{\rm d}\) & 9.6 \({}^{\rm e}\) & 9.8 \\ Soluble N (mg/L) & 595 \({}^{\rm b}\) & 550 \({}^{\rm d}\) & 535 \({}^{\rm f}\) & 560 \({}^{\rm c}\) & 594 \({}^{\rm b}\) & 616 \({}^{\rm a}\) & 531 \({}^{\rm b}\) & 542 \({}^{\rm e}\) & 754 \\ Soluble N (%dm) & 0.57 \({}^{\rm a}\) & 0.52 \({}^{\rm bc}\) & 0.51 \({}^{\rm c}\) & 0.54 \({}^{\rm b}\) & 0.57 \({}^{\rm a}\) & 0.59 \({}^{\rm a}\) & 0.51 \({}^{\rm c}\) & 0.52 \({}^{\rm c}\) & 0.67 \\ Kolbach index (\%) & 25.2 \({}^{\rm f}\) & 23.7 \({}^{\rm g}\) & 28.4 \({}^{\rm c}\) & 30.4 \({}^{\rm a}\) & 26.8 \({}^{\rm e}\) & 27.6 \({}^{\rm d}\) & 29.4 \({}^{\rm b}\) & 30.5 \({}^{\rm a}\) & 41.0 \\ Hartong 45\({}^{\rm c}\) (\%) & 29.6 \({}^{\rm b}\) & 30.1 \({}^{\rm a}\) & 29.6 \({}^{\rm b}\) & 29.5 \({}^{\rm b}\) & 29.5 \({}^{\rm b}\) & 28.7 \({}^{\rm d}\) & 28.2 \({}^{\rm e}\) & 28.8 \({}^{\rm d}\) & 40.8 \\ Viscosity (mg/n\(\times\)s) & 1.426 \({}^{\rm bc}\) & 1.430 \({}^{\rm b}\) & 1.451 \({}^{\rm a}\) & 1.451 \({}^{\rm a}\) & 1.401 \({}^{\rm d}\) & 1.417 \({}^{\rm c}\) & 1.423 \({}^{\rm b}\) & 1.401 \({}^{\rm d}\) & 1.478 \\ Specif. gravity & 1.0321 \({}^{\rm cd}  
during isothermal mashing, the release of amino acids in mash occurs much faster and more complete, even in wheat with lower proteolytic power. He also established that when it comes to amylolysis, the increase in the milling degree has very little effect on the faster release of low molecular sugars, because the availability of places for the enzymatic reaction does not increase with the increase in the milling degree, while the activity of \(\alpha\)- and \(\beta\)-amylase is halved in poorly modified endosperm. When it comes to cytolysis, the authors concluded that the fineness of the granulation does not significantly affect starch degradation, but it does significantly affect the breakdown (transfer into mash) of \(\beta\)-glucan and protein degradation.