## 3 Results and Discussion
### Quality of Mash
The results for FAN and indicators of protein degradation (HMW N, MMW N, and LMWN) show that increasing the milling fineness does not lead to an increase in FAN but it is slightly lower in the superfine fraction (Table 4), which is in accordance with the  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline  & **Granulation** & **Supperfine** & **Fine** & **Coarse** & **Barivel Malt** \\ \hline  & & **+0.2 mm** & & **0.2 mm** & & **1 mm** & \\ \hline
**Paremeter** & **Samples/Unit** & **1** & **2** & **1** & **2** & **1** & **2** & \\ \hline Moisture (grain) & \% & 10.11\({}^{*}\)\(\pm\) 0.10 & 10.10\({}^{*}\)\(\pm\) 0.08 & 10.00 \({}^{*}\)\(\pm\) 0.10 & 10.10 \({}^{*}\)\(\pm\) 0.12 & 10.10 \({}^{*}\)\(\pm\) 0.10 & 10.20 \({}^{*}\)\(\pm\) 0.10 & 4.0 \\ \hline Extract (grain) & \% & 71.20 \({}^{\text{a}}\)\(\pm\) 0.22 & 74.11 \({}^{\text{a}}\)\(\pm\) 0.34 & 73.91 \({}^{\text{b}}\)\(\pm\) 0.48 & 70.75 \({}^{*}\)\(\pm\) 0.22 & 74.41 \({}^{*}\)\(\pm\) 0.21 & 72.50 \({}^{*}\)\(\pm\) 0.58 & 79.2 \\ \hline Proteins & \% & 10.41 \({}^{*}\)\(\pm\) 0.10 & 12.72 \({}^{*}\)\(\pm\) 0.10 & 10.00 \({}^{*}\)\(\pm\) 0.10 & 11.92 \({}^{*}\)\(\pm\) 0.12 & 10.22 \({}^{*}\)\(\pm\) 0.18 & 12.05 \({}^{*}\)\(\pm\) 0.10 & 9.9 \\ \hline Soluble N & mg/L & 542 \({}^{*}\)\(\pm\) 2.50 & 590 \({}^{\text{b}}\)\(\pm\) 2.50 & 541 \({}^{*}\)\(\pm\) 1.80 & 584 \({}^{*}\)\(\pm\) 3.1 & 575 \({}^{*}\)\(\pm\) 1.70 & 620 \({}^{*}\)\(\pm\) 2.90 & 760 \\ \hline Soluble N & \%dm & 0.54 \({}^{\text{h}}\)\(\pm\) 0.10 & 0.57 \({}^{\text{b}}\)\(\pm\) 0.11 & 0.52 \({}^{*}\)\(\pm\) 0.09 & 0.55 \({}^{\text{b}}\)\(\pm\) 0.08 & 0.56 \({}^{\text{b}}\)\(\pm\) 0.10 & 0.60 \({}^{*}\)\(\pm\) 0.11 & 0.66 \\ \hline Kolbach index & \% & 27.60 \({}^{*}\)\(\pm\) 0.27 & 24.6 \({}^{*}\)\(\pm\) 0.41 & 29.00 \({}^{*}\)\(\pm\) 0.22 & 26.8 \({}^{*}\)\(\pm\) 0.78 & 31.2 \({}^{*}\)\(\pm\) 0.19 & 27.6 \({}^{*}\)\(\pm\) 0.32 & 41.6 \\ \hline Total N & mg/100 mL & 54.20 \({}^{*}\)\(\pm\) 0.91 & 59.0 \({}^{\text{b}}\)\(\pm\) 0.66 & 54.10 \({}^{*}\)\(\pm\) 0.25 & 58.4 \({}^{\text{b}}\)\(\pm\) 0.33 & 57.51 \({}^{*}\)\(\pm\) 0.49 & 62.2 \({}^{*}\)\(\pm\) 0.18 & 76.0 \\ \hline HM N & mg/100 mL & 20.92 \({}^{*}\)\(\pm\) 0.16 & 23.63 \({}^{*}\)\(\pm\) 0.27 & 21.86 \({}^{*}\)\(\pm\) 0.55 & 24.41 \({}^{\text{b}}\)\(\pm\) 0.33 & 22.47 \({}^{*}\)\(\pm\) 0.57 & 25.33 \({}^{*}\)\(\pm\) 0.61 & 20.9 \\ \hline MM N & mg/100 mL & 4.92 \({}^{*}\)\(\pm\) 0.18 & 7.13 \({}^{*}\)\(\pm\) 0.18 & 2.16 \({}^{*}\)\(\pm\) 0.32 & 5.15 \({}^{*}\)\(\pm\) 0.16 & 5.87 \({}^{*}\)\(\pm\) 0.22 & 7.51 \({}^{*}\)\(\pm\) 0.43 & 7.0 \\ \hline LM N & mg/100 mL & 28.43 \({}^{*}\)\(\pm\) 0.39 & 28.3 \({}^{*}\)\(\pm\) 0.22 & 30.21 \({}^{*}\)\(\pm\) 0.33 & 28.91 \({}^{*}\)\(\pm\) 0.44 & 29.33 \({}^{\text{b}}\)\(\pm\) 0.27 & 29.41 \({}^{\text{b}}\)\(\pm\) 0.15 & 48.1 \\ \hline \(\alpha\)-amino N & mg/L & 64.13 \({}^{*}\)\(\pm\) 0.39 & 65.72 \({}^{*}\)\(\pm\) 0.55 & 66.32 \({}^{*}\)\(\pm\) 0.41 & 67.88 \({}^{*}\)\(\pm\) 0.57 & 85.15 \({}^{*}\)\(\pm\) 0.42 & 76.19 \({}^{\text{b}}\)\(\pm\) 0.24 & 132.8 \\ \hline Spec, gravity & g/mL & 1.0327 \({}^{*}\)\(\pm\) 0.10 & 1.0321 \({}^{*}\)\(\pm\) 0.10 & 1.0329 \({}^{*}\)\(\pm\) 0.11 & 1.0319 \({}^{*}\)\(\pm\) 0.10 & 1.0330 \({}^{*}\)\(\pm\) 0.12 & 1.0323 \({}^{*}\)\(\pm\) 0.10 & 1.0340 \\ \hline Final & \% & 83.21 \({}^{*}\)\findings of [PERSON] who believes that the release of FAN during mashing is predominantly determined by the initial FAN value in the grain and the degree of grain modification and that the degree of grain granulation and the gristliquor ratio play a small role [26]. On the other hand, the indicator of proteolytic degradation is related to the increase in milling finesse. This agrees with the results obtained by [PERSON] et al. [29] who found that the degree of protein hydrolysis increases with the increase in the grist granulation fitness.