Glucanases is the general name for enzymes that hydrolyse glucans, the glucose polymers spanning starch, cellulose and beta-glucans. The family includes glucan endo-1,3-beta-D-glucosidases, endo-1,3(4)-beta-glucanases and licheninases, each attacking different linkages. Brewers prize beta-glucanases for breaking down the gummy beta-glucans of barley that would otherwise clog filters and haze beer. Baking, brewing and animal feed all dose these enzymes to cut viscosity, improve extraction and release fermentable sugars. Fruit processors use related glucanases to break down cell walls and release more juice.