The general term for the glycosidases that hydrolyse and degrade xylan, the dominant hemicellulose of plant cell walls. The team includes endo-xylanases that cut the backbone internally, xylosidases that release xylose from chain ends, and accessory enzymes such as arabinofuranosidases and glucuronidases that trim side chains blocking access. Food and feed industries deploy them to soften doughs, improve bread volume, clarify beverages, bleach paper pulp, and unlock nutrients from fibrous feeds. Their synergy makes the blend more effective than any single enzyme, which is why commercial preparations are carefully formulated cocktails. They are among the most widely used carbohydrases in cereal processing, and their application is a mature example of industrial enzymology improving both product quality and sustainability.