## 3 Results and Discussion
### Quality of Mash  
The results obtained in this research (Table 4) show that the extract (grain) is expectedly lower in wheat compared to barley malt. Interestingly, the lowest extract was found in the superfine grinding in wheat with a lower proportion of total proteins. In wheat with a significantly higher proportion of total proteins in the superfine fraction, the extract and total N were significantly higher than in the fine, which indicates that by reducing the granulation of the grist, more protein fractions are transferred in the mash, which consequently leads to a drop in the Kolbach index, i.e., that the degree of their solubility increases. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \multirow{2}{*}{**No. **} & \multirow{2}{*}{ \begin{tabular}{c} **Mass 1000** \\ **Grains** \\ **(g)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Hardness** \\ **NIR-HD** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Total** \\ **Viteous** \\ **(\%)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Permanent** \\ **Viteous** \\ **(\%)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Trasient** \\ **Viteous** \\ **(\%)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Protein** \\ **Viteous** \\ **(\%)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Starch** \\ **(\%)** \\ \end{tabular}  } & \multirow{2}{*}{\ \begin{tabular}{c} **Total** \\ **Pentosans** \\ **(\%)** \\ \end{tabular}  } & \multirow{2}{*}{
\begin{tabular}{c} **Soluble** \\  
At the same time, with this wheat, the proportion of fine extract in the finest and in the fine granulation did not differ significantly, nor did the final attenuation limit. The obtained results regarding the fine extract in the mash and the final attenuation limit show that, with relatively similar values for the fine mash extract (even higher), there is a significant drop in the final attenuation limit in the superfine milling for wheat with a lower initial share of total proteins, while for wheat with a higher starting proportion of total proteins, similar values were obtained for the extract of mash and the final attenuation limit in the case of the superfine and fine granulations. This agrees with the findings of [PERSON] et al. who reported that an increase in milling finesse has a minor effect on amyloid activity (it does not increase it) [30]. As similar values for viscosity were obtained for the fine and superfine milling and did not represent a problem from the point of view of their absolute values, it can be assumed that if the starting share of total AXs (pentosans) is low with a low share of soluble in total AXs (which is, as already mentioned, together with a lower enzymatic strength, a characteristics of southern European wheat). Numerous authors believe that there is a positive correlation between the proportion of soluble AXs in mash and beer and the viscosity and rate of membrane filtration. Recently, there have been publications in which no correlation between AXs (total and soluble) was found but a positive correlation was established with the reduction in filtration rate. This is not, however, related to viscosity [27; 46; 47]. The results obtained in this work showed that increasing the milling fineness did not lead to an increase in viscosity.