*3.2. Flour Granulation*

The method of grinding and the conditions in the grinding zone, which resulted in reduced moisture of the flours, are closely related to the achieved granulations of the individual flours, which represent the subsequent granulation spectra. Granulation spectra of the studied wholemeal flours are present in Figure 2.

In our case, two basic factors have a fundamental influence on the result of disintegration in terms of particle size (granulation): mechanical properties of the disintegrated material and grinding intensity, which in this case is given by the residence time of the grist in the grinding zone of the mill. Due to the fact that on the one hand there was the finest possible granulation of flours (and especially hull particles), but on the other hand also the effort to minimize interference with the structure of the endosperm, especially starch, the above conditions were chosen (residence time and related temperature environment and material). Under these conditions, the properties of the disintegrated grain are fully manifested because the disintegration conditions are the same and relatively gentle.

**Figure 2.** *Cont*.

**Figure 2.** Granulation spectra of wheat (**a**), rye (**b**), spelt (**c**), and buckwheat (**d**) wholemeal finely granulated flours.

From this point of view, rye grain yields best to disintegration (particles 160–180 μm predominate) (Figure 2b), followed by common wheat (with a maximum frequency of particles of 200 μm without significant presence of coarser fractions) (Figure 2a). The situation is different for spelt and particularly for buckwheat (Figure 2c and 2d, respectively). A more intensive grinding process would be needed to achieve fine granulation comparable to rye or wheat flour. Especially, why buckwheat provides such a high yield of relatively coarse fraction (300–400 μm) (Figure 2d) will require further investigation.
