DOUGH COMPOSITIONS, PRODUCTS AND RELATED METHODS CROSS-REFERENCE [0001] This application claims the benefit of priority to U.S. Provisional Application No. 63/326,624, filed April 1, 2022, U.S. Provisional Application No. 63/326,627, filed April 1, 2022, U.S. Patent Application No. 17/865,142, filed July 14, 2022, and U.S. Provisional Application No. 63/399,035, filed August 18, 2022, each of which is incorporated herein by reference. BACKGROUND [0002] Modulation of the mechanical properties of compositions is of importance in several industries. Increased capacity to modulate mechanical properties is thus of value. Of particular interest are compositions that can modulate mechanical properties and can be manufactured from sustainable raw materials. One of the most abundant sustainable raw materials is plant cell walls, comprising the bulk of plant biomass, and comprised primarily of polysaccharides. Despite this, plant cell wall polysaccharides remain an underutilized resource for materials to modulate mechanical properties across products in different industries. [0003] One pertinent industry is the food industry. The demand for nutritious and simple food options increases with the general public's nutritional knowledge and time pressures. Common choices amongst people for fulfilling this demand are pastas, noodles, tortillas, chips / crisps, biscuits, crackers, bread, gels, rheology modulators and thickeners. Some of these food choices can be made from doughs. [0004] Traditionally, the demands of the food industry for products such as pasta, noodles, biscuits and other baked foodstuffs have been met by dough compositions that are high in starch polysaccharides. Such compositions are not only generally high in calorific value and contribute to public-health issues such as obesity, but utilize only the most valuable parts of the crop from which they are derived and hence a large harvest is required for only a comparatively small quantity of product. Existing technologies used to produce flour compositions that do not rely so heavily on starch polysaccharides, such as flour-like compositions comprising hydrocolloids from mucilaginous sources and additional ingredients, do not address the problem of the limitation of deriving ingredient from only the most valuable parts of a plant source. Further, mucilaginous xylan can cause extreme and undesired changes to the consistency, when included in dough compositions. Accordingly, dough compositions which are derived from non-mucilaginous and/or are derived from lower cost portions of a source plant are needed. SUMMARY [0005] In one aspect described herein is a method of producing a dough composition, comprising (a) one or more pre-treatment steps of a lignocellulosic biomass; wherein the lignocellulosic biomass comprises one or more non-mucilaginous xylans selected from the group consisting of: i) an arabinoxylan, ii) a glucuronoxylan, iii) an arabinoglucuronoxylan, iv) and a homopolymeric xylan; (b) producing a powder of the lignocellulosic biomass from step (a); (c) one or more pre- treatment steps of a non-monocotyledonous biomass; wherein the non-monocotyledonous biomass comprises galactomannans and/or galactoglucomannans; (d) producing a powder of the non- monocotyledonous biomass from step (c); (e) producing a composition comprising the non- mucilaginous xylans and non-monocotyledonous biomass comprising galactomannans and/or galactoglucomannans either prior to or as the powders of step (b) and step (d) to produce a substantially dry flour composition, wherein the substantially dry flour composition comprises the powder of the lignocellulosic biomass from step (a) and the powder of the non-monocotyledonous biomass from step (c) in a ratio from about 50:50 to 99:1; and (f) mixing the substantially dry flour from (e) with protein and water, thereby producing the dough composition. [0006] In another aspect described herein is a method of producing a dough composition comprising (a) one or more pre-treatment steps of a lignocellulosic biomass; wherein the lignocellulosic biomass comprises one or more non-mucilaginous xylans selected from the group consisting of: i) an arabinoxylan, ii) a glucuronoxylan, iii) an arabinoglucuronoxylan, iv) and a homopolymeric xylan; (b) producing a powder of the lignocellulosic biomass from step (a); (c) one or more pre-treatment steps of a second biomass; wherein the second biomass comprises soluble hexosan polysaccharides; (d) producing a powder of the second biomass from step (c); and (e) combining the powders of step (b) and step (d) to produce a substantially dry flour composition, wherein the dry flour composition comprises the powder of the lignocellulosic biomass from step (a) and the powder of the second biomass from step (c) in a ratio from about 10:90 to 90:10; and (f) mixing the substantially dry flour from (e) with protein and water, thereby producing the dough composition. [0007] In some embodiments, the one or more pre-treatment steps of the lignocellulosic biomass can comprise at least three pre-treatments. In some embodiments, one of the at least three pre- treatments can be a particle reduction step. In some embodiments, another one of the at least three pre-treatments can further include a thermochemical treatment step. In some embodiments, still another one of the at least three pre-treatments can further include an enzyme hydrolysis step. In some embodiments, further another one of the at least three pre-treatments can further include a solubilization step. In some embodiments, the at least three pretreatments can reduce the concentrations of acetyl groups, lignin, lignols, phenolics, and/or polyphenolics from the lignocellulosic biomass. In some embodiments, after performing step (a), the lignocellulosic biomass can be a partially hydrolyzed biomass. In some embodiments, the one or more pre- treatment steps of the non-monocotyledonous biomass comprises at least three pre-treatments. In some embodiments, one of the at least three pre-treatments of the non-monocotyledonous biomass can be a particle reduction step. In some embodiments, another one of the at least three pre- treatments of the non-monocotyledonous biomass can further include a thermochemical treatment step. In some embodiments, the thermochemical treatment step can be delignification step. In some embodiments, still another one of the at least three pre-treatments of the non-monocotyledonous biomass can further include a solubilization step. In some embodiments, the at least three pretreatments can reduce the concentrations of acetyl groups, lignin, lignols, phenolics, and/or polyphenolics from the non-monocotyledonous biomass. In some embodiments, the lignocellulosic biomass and the non-monocotyledonous biomass can be the same biomass. [0008] In some embodiments, the dough composition comprises 5 – 45% w/w non-mucilaginous xylan polysaccharides. In some embodiments, the dough composition comprises 0.1 – 25% w/w soluble hexosan polysaccharides. In some embodiments, the dough composition comprises 1 – 30% w/w cellulosic polysaccharides. In some embodiments, the dough composition comprises 3 – 30% w/w proteins. In some embodiments, the dough composition comprises 5 – 75% w/w water. [0009] In some embodiments, the dough composition comprises 5 – 45% w/w on a dry basis, non- mucilaginous xylan polysaccharides. In some embodiments, the dough composition comprises 0.1 – 40% dry w/w soluble hexosan polysaccharides. In some embodiments, the dough composition comprises 1 – 40% dry w/w cellulosic polysaccharides. In some embodiments, the dough composition comprises 3 – 40% dry w/w proteins. In some embodiments, the dough composition comprises 5 – 75% w/w water. [0010] In some embodiments, the non-monocotyledonous biomass can be selected from the group consisting of spruce softwood, douglas fir softwood, and cedar softwood. In some embodiments, the lignocellulosic biomass can be selected from the group consisting of oat fiber, oat hulls, corn cobs, wheat bran, corn stover, wheat straw, and rice straw. [0011] In some embodiments, step (b) comprises using a mechanical, ultrasonical, milling, chopping, chipping, griding, sprucing or refining particle size reduction method. In some embodiments, the particles of powder of the lignocellulosic biomass generated by step (b) can have a particle size of less than 500 microns. In some embodiments, step (d) comprises using a mechanical, ultrasonical, milling, chopping, chipping, griding, sprucing or refining particle size reduction method. In some embodiments, the particles of powder of the non-monocotyledonous biomass generated by step (d) can have a particle size of less than 500 microns. [0012] In some embodiments, the soluble hexosan polysaccharides comprise mannans. In some embodiments, the mannans comprise galactomannans. In some embodiments, the galactomannans comprise mannosyl and galactosyl residues at a ratio of from 1:1 to 6:1. In some embodiments, the galactomannans comprise mannosyl and galactosyl residues at a ratio of from 1:1 to 9:1. In some embodiments, the galactoglucomannans comprise mannosyl, glucosyl, and galactosyl residues at a ratio of 3 – 5: 1: 0.05 – 2. In some embodiments, the non-mucilaginous xylans comprise xylosyl and arabinosyl residues at a ratio of from 1:1 to 10:1. [0013] In some embodiments, the protein is an animal derived protein and/or a plant derived protein. In some embodiments, the protein is an animal derived protein, preferably egg protein. In some embodiments, the protein is a plant derived protein, preferably legume protein. In some embodiments, the dough composition further comprises 0.5 – 25% w/w fat. In some embodiments, the fat is an animal derived fat, preferably egg derived fat. In some embodiments, the fat is a plant derived fat. In some embodiments, the mixing in (f) comprises additionally mixing the fat with the flour composition, the protein, and the water. [0014] Another aspect described herein is a method of making a biscuit, pasta, a shaped dough- based foodstuff such as a tortilla, a pasta, a chip, a crisp, a cracker, a soft cookie, a shortbread, a crumble topping, a breadcrumb coating, a flatbread or bakery composition comprising subjecting the dough composition to a shaping step and/or drying step. [0015] In some embodiments, the biscuit, the pasta, the tortilla, chip / crisp, the shaped dough-based foodstuff, or the bakery composition comprises at least 50% less starch than a control composition wherein the control composition is made using a wheat-based flour. [0016] Another aspect described herein is a method of producing a dough composition, comprising the steps of (a) one or more pre-treatment steps of a lignocellulosic biomass; wherein the lignocellulosic biomass comprises one or more xylans selected from the group consisting of: i) an arabinoxylan, ii) a glucuronoxylan, iii) an arabinoglucuronoxylan, and iv) a homopolymeric xylan; and one or more mannans selected from the group consisting of: i) a homopolymeric mannan, ii) a galactomannan, and iii) a galactoglucomannan; and (b) producing a powder of the lignocellulosic biomass from step (a), wherein the powder comprises the one or more xylans and the one or more mannans at a weight ratio of about 50:50 to 99:1, thereby providing a substantially dry flour composition; and (c) mixing the substantially dry flour from (b) with protein and water, thereby producing the dough composition. [0017] Another aspect described herein is a dough composition comprising: (a) 5 – 45% w/w non- mucilaginous xylan polysaccharides, (b) 0.1 – 25% w/w mannan polysaccharides, (c) 1 – 30% w/w cellulosic polysaccharides, (d) 3-30% w/w protein, and (e) 5-75% w/w water, wherein the mannan polysaccharides are galactomannan polysaccharide, galactoglucomannan polysaccharides, or a combination thereof; and wherein the cellulosic polysaccharides are partially hydrolyzed. [0018] Another aspect described herein is a dough composition comprising: (a) 5 – 45% dry w/w non-mucilaginous xylan polysaccharides, (b) 0.1 – 45% dry w/w mannan polysaccharides, (c) 1 – 30% dry w/w cellulosic polysaccharides, (d) 3-40% dry w/w protein, and (e) 5-75% w/w water, wherein the mannan polysaccharides are galactomannan polysaccharide, galactoglucomannan polysaccharides, or a combination thereof; and wherein the cellulosic polysaccharides are partially hydrolyzed. [0019] Still another aspect described herein is a dough composition comprising: (a) 5 – 45% dry w/w non-mucilaginous xylan polysaccharides, (b) 0.1 – 45% dry w/w soluble hexosan polysaccharides, (c) 1 – 30% dry w/w cellulosic polysaccharides, (d) 3-40% dry w/w protein, and (e) 5-75% w/w water, wherein the mannan polysaccharides are galactomannan polysaccharide, galactoglucomannan polysaccharides, or a combination thereof; and wherein the cellulosic polysaccharides are partially hydrolyzed. [0020] In some embodiments, the mannan polysaccharides are galactomannan polysaccharides. In some embodiments, the mannan polysaccharides can include guar gum galactomannan. In some embodiments, the mannan polysaccharides can include locust bean gum galactomannan. In some embodiments, the non-mucilaginous xylan polysaccharides can have a degree of substitution from 1% to 50%. In some embodiments, the non-mucilaginous xylan polysaccharides can include oat fiber polysaccharides. In some embodiments, the dough composition comprises greater than 30% dry w/w polysaccharides that are derived from plant cell walls. In some embodiments, the dough composition comprises less than 5% dry w/w in total for lignin, lignols, phenolics and polyphenolics. In some embodiments, the dough composition comprises less than 5% dry w/w starch. In some embodiments, the dough composition can include an ash content less than 4% dry w/w. In some embodiments, the dough composition can be at a pH from 4 to 9, from 5 to 8, or from 6 to 7. In some embodiments, the dough composition can include a salt content of less than 20 mg/L. In some embodiments, the dough composition can be at a temperature from 10 °C to 110 °C. In some embodiments, a finished product can be made from the dough composition, and the finished product can be a dry pasta. In some embodiments, the finished product of the dough composition has a water activity from 0.3 to 0.7 at 21 °C. [0021] In some embodiments, the dough composition further comprises 0.5 – 25% w/w fat. In some embodiments, a boiled product can be made from the dough composition, and the boiled product can have a total color difference ΔE from 1 to 25 measured between an uncooked product and the boiled product. In some embodiments, the boiled product of the dough composition can have a hardness from 5000 to 17000 g. In some embodiments, the boiled product of the dough composition can have an adhesiveness from -40 to -400 g.sec. In some embodiments, the boiled product of the dough composition can have a weight increase from 70% to 500%, compared to an uncooked composition. In some embodiments, the boiled product of the dough composition can have a height increase from 7% to 80%, compared to an uncooked composition. [0022] In another aspect described herein is a foodstuff composition of multiple discrete particles or pieces comprising: (a) 5 – 45% dry w/w non-mucilaginous xylan polysaccharides, (b) 0.1 – 25% dry w/w mannan polysaccharides, and (c) 3 – 30% dry w/w proteins, and (d) 0.1 – 55% moisture, and wherein the mannan polysaccharides are galactomannan polysaccharides, galactoglucomannan polysaccharides, or a combination thereof, and wherein each discrete particle or piece of the multiple discrete particles or pieces has a mass greater than 0.5 g. In some embodiments, the composition comprises three or more discrete particles or pieces. In some embodiments, each particle or piece has a thickness of about 2 – 3 mm. In some embodiments, the particles or pieces are in a sealed package. In some embodiments, the particles are in a gaseous environment modified from atmospheric conditions, for example by increased CO ₂ or N ₂ composition. In some embodiments, the particles are in an environment with a food grade moisture absorbing desiccant sachet, for example a sachet containing silica gel. [0023] Additional aspects and advantages of the present disclosure will become readily apparent to those skilled in this art from the following detailed description, wherein only illustrative aspects of the present disclosure are shown and described. As will be realized, the present disclosure is capable of other and different aspects, and its several details are capable of modifications in various obvious respects, all without departing from the disclosure. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive. INCORPORATION BY REFERENCE [0024] All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. To the extent publications and patents or patent applications incorporated by reference contradict the disclosure contained in the specification, the specification is intended to supersede and/or take precedence over any such contradictory material. BRIEF DESCRIPTION OF THE DRAWINGS [0025] The novel features of the disclosure are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present disclosure will be obtained by reference to the following detailed description that sets forth illustrative embodiments, in which the principles of the disclosure are utilized, and the accompanying drawings (also “Figure” and “FIG.” herein), of which: [0026] FIG. 1A depicts viscosity of mucilaginous xylan polysaccharide experiments. FIG. 1B: the same for non-mucilaginous xylan polysaccharides. [0027] FIG. 2 depicts viscosity of non-mucilaginous, hydrolyzed corn-bran arabinoxylan polysaccharide experiments. [0028] FIG. 3A depicts the rheology of a mucilaginous xylan polysaccharide. FIG. 3B: the same for a mucilaginous xylan polysaccharide. [0029] FIG. 4A depicts an optical-microscopy image of a hydrated mucilaginous xylan polysaccharide. FIG. 4B: The same for a non-mucilaginous xylan polysaccharide. [0030] FIG. 5 depicts the rheology of wet insoluble fiber compositions; FIG. 5A: ground corn cob; FIG. 5B: wheat fiber; FIG. 5C: oat fiber. [0031] FIG. 6 depicts soluble hexosan polysaccharide viscosity experiments. [0032] FIG. 7A depicts the xylan:mannan ratio in the composition of Example 3A sprucewood polysaccharide extract, by molecular-weight fraction. FIG. 7B depicts the xylan and mannan concentrations for the same. [0033] FIG. 8A depicts viscosity of starch polysaccharide experiments. FIG. 8B: the same for mixtures comprising soluble hexosan polysaccharides and extracted xylan polysaccharides of different M _w . [0034] FIG. 9 illustrates the dough ball (top row), lasagna sheets (middle row) and fettuccini strips (bottom row) made from various guar gum to oat fiber ratios (70:30 – 30:70) with whole egg. [0035] FIG. 10A depicts the dough ball, lasagna sheets and fettuccini strips made from various guar gum to oat fiber ratios (from 70:30 to 40:60) with pea protein and water. FIG. 10B illustrates the dough ball and crumbled composition from various guar gum to oat fiber ratios (0:100 and 30:70) with water and pea protein. [0036] FIG. 11 shows the dough ball (top row), lasagna sheets (middle row) and fettuccini strips (bottom row) made from various locust bean gum to oat fiber ratios (from 100:0 to 30:70) with whole egg. [0037] FIG. 12A depicts the dough ball made from guar gum to oat fiber (50:50) with pea protein and aquafaba. FIG. 12B illustrates dough ball made from guar gum to oat fiber (50:50) with pea protein and whole egg. FIG. 12C depicts the fettuccini strips made from guar gum to oat fiber (50:50) with pea protein and aquafaba and the fettuccini strips made from guar gum to oat fiber (50:50) with pea protein and whole egg, the measurement with the difference of color between before and after boil. [0038] FIG. 13A illustrates the fettuccini strips made from different ratios of guar gum: oat fiber (from 70:30 to 30:70) with whole egg, boiled for 20 minutes and the measurements together with the difference of color between before and after boil, respectively. FIG. 13B: the same for different ratios of guar gum: oat fiber (from 70:30 to 40:60) with pea protein and water boiled for 7 minutes and the measurements together with the difference of color between before and after boiling, respectively. FIG. 13C: the same for different ratios of locust bean gum: oat fiber (from 100:0 to 30:70) with whole egg boiled for 17 minutes and the measurements together with the difference of color between before and after boil, respectively. [0039] FIG. 14A depicts the dough ball made from different ratios of guar gum to oat fiber with whole egg, sunflower oil, and water. FIG. 14B depicts the crackers made from guar gum to oat fiber (10:90) with whole egg and sunflower oil and water, without additional seeds (top row) or with additional seeds (bottom row) in the composition. [0040] FIG. 15 depicts cracker products containing the stated ratios of Example 1 CBAX (extracted xylan), guar gum (soluble hexosan) and oat fiber (xylan + cellulose). Left column to right: raw doughs, rolled doughs and baked products. [0041] FIG. 16 depicts additional cracker products containing the stated ratios of Example 1 CBAX (extracted xylan), guar gum (soluble hexosan) and oat fiber (xylan + cellulose). Left column to right: raw doughs, rolled doughs and baked products. [0042] FIG. 17 depicts graphical results for the hardness of the crackers of FIGS. 14-15. The error bars depict one standard deviation above and below the average value. [0043] FIG. 18A depicts tortilla type dough containing Oat Fiber and Guar Gum (70:1) after rolling. FIG. 18B depicts tortilla type dough containing Oat Fiber and Guar Gum (70:1) after rolling and pan frying. FIG. 18C depicts a tortilla product containing Oat Fiber, guar gum and other ingredients. FIG. 18D depicts a tortilla product, equivalent composition to that of FIG. 18C, but containing a filling. FIG. 18E depicts a tortilla product containing partially hydrolyzed Oat Fiber, guar gum and other ingredients. [0044] FIGS. 19 A-F depict raw or baked tortilla products comprising guar gum, oat fiber and optionally an extracted xylan ingredient. FIG. 19A: No extracted xylan. FIG. 19B: the same after baking. FIG. 19C: Example 1A WBAX. FIG. 19D: the same after baking. FIG. 19E: Example 1D OHX. FIG. 19F: the same after baking. [0045] FIG. 20 depicts a tortilla product comprising sugar beet pectin (SHPS) and oat fiber (xylan + cellulose). FIG. 20A: raw product. FIG. 20B: cooked product. [0046] FIGS. 21 A-F depict raw or baked tortilla products comprising guar gum and various insoluble fiber ingredients. FIG. 21A: oat fiber. FIG. 21B: the same after baking. FIG. 21C: wheat fiber. FIG. 21D: the same after baking. FIG. 21E: hydrolyzed corn cob fiber. FIG. 21F: the same after baking. [0047] FIGS. 22 A-H depict raw or baked cracker products comprising guar gum (GG) or sugar beet pectin and various insoluble fiber ingredients. FIG. 22A: GG + Oat fiber. FIG. 22B: the same after baking. FIG. 22C: GG + hydrolyzed corn fiber. FIG. 22D: the same after baking. FIG. 22E: GG + wheat fiber. FIG. 22F: the same after baking. FIG. 22G: sugar beet pectin + oat fiber. FIG. 22H: the same after baking. FIG. 22I: sprucewood extract + oat fiber. FIG. 22J: the same after baking. [0048] FIGS. 23A-F depict pancake batters and products comprising different extracted xylan and SHPS ingredients. FIG. 23A: raw ‘Batter A’ comprising GG and no extracted xylan. FIG. 23B: the same, during the frying process. FIG. 23C: the same as the finished pancake product. FIG. 23D: a pancake product made from ‘batter B’ containing GG and Example 1B CBAX. FIG. 23E: a pancake product made from ‘batter C’ containing sugar beet pectin and no extracted xylan. FIG. 23F: a pancake product made from ‘batter D’ containing sugar beet pectin and Example 1B CBAX. [0049] FIGS. 24 depicts pancake products comprising CBAX compositions of differing M _w as the extracted xylan ingredient. [0050] FIG. 25 depicts example optimized spaghetti pasta products [0051] FIG. 26 depicts a fried crisp snack product comprising xylan, soluble hexosan and cellulosic polysaccharides. [0052] FIG. 27 depicts a soft cookie product comprising xylan, soluble hexosan and cellulosic polysaccharides. FIG. 27A: dough ball. FIG. 27B: raw product. FIG. 27C: cooked product. [0053] FIG. 28 depicts a shortbread biscuit product comprising xylan, soluble hexosan and cellulosic polysaccharides. FIG. 28A: dough ball. FIG. 28B: raw product. FIG. 28C: cooked product. [0054] FIG. 29 depicts a sweet crumble topping product comprising xylan, soluble hexosan and cellulosic polysaccharides. FIG. 29A: raw product. FIG. 29B: cooked product. [0055] FIG. 30 depicts a savory breadcrumb coating product comprising xylan, soluble hexosan and cellulosic polysaccharides. FIG. 30A: raw product (two alternative photos). FIG. 30B: product coating a nugget and then cooked (two alternative photos). [0056] FIG. 31 depicts a meat alternative burger product comprising xylan, soluble hexosan and cellulosic polysaccharides. FIG. 31A: raw product. FIG. 31B: cooked product. [0057] FIG. 32 depicts a gravy product comprising xylan, soluble hexosan and cellulosic polysaccharides and viscosity results. DETAILED DESCRIPTION [0058] Highly refined starchy food products are high in calories and are associated high glycemic response, which has a negative impact on human health. There is thus a strong market demand for conventionally starchy/carbohydrate-rich food products (such as pastas, breads, chips / crisps and cakes) that have reduced starch/carbohydrate content and increased fiber content. [0059] Compositions comprising protein may be preferred owing to consumer demand for high protein content. For example, compositions that are able to perform desirable physical roles in foodstuff compositions without carbohydrate but containing protein and fiber enable low-calorie and high protein applications. [0060] Currently it is not possible to create such products functionally, sustainably, and economically. [0061] The present disclosure aims to overcome the problems associated with such compositions being sustainable and produced in a sustainable way. [0062] Described herein are plant cell wall derived polysaccharide dough compositions comprising non-mucilaginous xylan polysaccharides, mannan polysaccharides, cellulosic polysaccharides; protein and water, wherein the mannan polysaccharides are galactomannans and/or galactoglucomannans, or a combination thereof, wherein the cellulosic polysaccharides are partially hydrolyzed. [0063] Described further herein are polysaccharide dough compositions comprising non- mucilaginous xylan polysaccharides, soluble hexosan polysaccharides, cellulosic polysaccharides; protein and water, wherein the cellulosic polysaccharides are partially hydrolyzed. [0064] These dough compositions can be formulated and used to produce a plurality of foodstuff products that are traditionally made from wheat flour doughs. Also, disclosure herein are methods of producing such doughs. Some embodiments of the present disclosure additionally offer such foodstuff, with novel properties. The polysaccharide foodstuff compositions may be compositions including mannans, galactomannans, galactoglucomannans, xylans, arabinoxylans, homopolymeric xylans, arabinoglucuronoxylans, glucuronoxylans and/or cellulosic polysaccharides. Such foodstuff compositions may be used as gelling agents, thickeners, and/or fiber content enhancers. [0065] By extracting the xylans, arabinoxylans, homopolymeric xylans, arabinoglucuronoxylans or glucuronoxylans polysaccharide ingredients from non-mucilaginous sources, which are in enormous supply and low demand, the present disclosure described herein offers a solution to the problem by providing a composition, and a method of making the same, that additionally utilizes highly- sustainable raw materials, as well as further benefits. [0066] As used herein, “lignocellulosic biomass” refers to an abundant and renewable resource derived from plants. A lignocellulosic biomass may be composed of polysaccharides and aromatic polymers. The polysaccharides may be cellulose or hemicelluloses, or a combination thereof, and the aromatic polymer may be lignin. Examples of a lignocellulosic biomass may include cereal straw, bagasse, pine residues, or miscanthus. [0067] As used herein, “food” and “foodstuff” refer to any item destined for consumption, which may be consumption by a human or by any other animal. It may be food, feed, a beverage, or an ingredient to be used in the production of any of the above. [0068] As used herein, “thickener” and “thickening agent” generally refers to any substance which can increase the viscosity of a mixture without substantially altering its other properties. [0069] As used herein, “rheology modulator" generally refers to any substance or material which can be used to modify the flow and deformation of a mixture without substantially altering its other properties. [0070] As used herein, “polysaccharide” refers to a saccharide polymer of any length greater than about 20 residues. Polysaccharides may be highly branched, lightly branched, or unbranched, may comprise any manner of glycosidic bond in any combination, any number of, for example, α or β linkages, and any combination of monomer types, such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof such as any combination of the above monomers decorated with acetyl or other groups. The polysaccharide may be a cellulosic or hemicellulosic polymer, hemicellulosic polymers envisaged including xylan, glucuronoxylan, arabinoxylan, galactomannan, galactoglucomannan, and xyloglucan. In some embodiments, the preferred hemicellulosic polymer is mannan or xylan. In some embodiments, cellulose the preferred cellulosic polymer. In some embodiments, arabinoxylan is the preferred xylan polymer. In some embodiments, galactoglucomannan is the preferred mannan polymer. [0071] As used herein, the terms “hexosan polysaccharides” and “SHPS” are used interchangeably. When denoted herein as an ingredient or composition followed by “(SHPS)”, the combination is generally meant to convey that the ingredient or composition is being used as a source of, is derived from, and or comprises, hexosan polysaccharides. For example, the term “guar gum (SHPS)” indicates that guar gum is being used as a source of one or more hexosan polysaccharides (e.g. mannan) which are comprised within the guar gum. [0072] As used herein, “storage polysaccharides”, generally refers to polysaccharides which serve as reserve food; when needed, these polysaccharides are hydrolyzed, thus sugars becoming available to the living cells for the production of energy. Examples of storage polysaccharides include, but are not limited to, starch, glycogen, konjac glucomannan, and inulin. [0073] As used herein, “structural polysaccharides”, generally refers to polysaccharides that take part in forming the structural framework of the cell walls in plant and skeleton of animals. Examples of structural polysaccharides include, but are not limited to, cellulose, xylan, spruce galactoglucomannan and chitin. [0074] As used herein, “mucilage polysaccharides”, generally refers to the polysaccharides present in the viscoelastic high-molecular-weight substance produced by plants (mucilage), which have a role in increasing the water availability for seeds, in the soil seed bank maintenance, in ion- exchange, in the increased adherence. Mucilage generally refers to a water-soluble material that constitutes carbohydrates and uranic acids units present in different parts of plants including the mucous epidermis of the outer layer of seeds, bark, leaves and buds. Common examples include mucilages derived from psyllium (Plantago genus), flaxseed (Linum genus) and yellow mustard (Sinapis genus). Mucilage polysaccharides differ structurally from non-mucilaginous polysaccharides. Mucilage polysaccharides may have a greater molecular weight than non- mucilaginous polysaccharides. Mucilaginous polysaccharides may have more side branches than non-mucilaginous polysaccharides. Generally, mucilaginous xylans, such as those from psyllium husk, cannot entirely be hydrolyzed by an endo-xylanase from family GH10 into saccharides of degree of polymerization 10 or less, whereas non-mucilaginous xylans, such as those from wheat straw, can be essentially entirely hydrolyzed by an endo-xylanase from family GH10 into saccharides of degree of polymerization 10 or less. [0075] As used herein, “mucilaginous” generally refers to the property of mucilage to be sticky and/or viscous. [0076] As used herein, “mucilaginous hydrocolloid” refers specifically to the viscous gel formed by hydrated mucilage polysaccharides. [0077] As used herein, “non-mucilaginous” refers to materials that are derived from sources other than mucilage. Envisaged sources of non-mucilaginous polysaccharides include those derived from the cell wall of plant cells. Non-mucilaginous polysaccharides may have divergent physical, chemical, and structural properties compared to mucilaginous polysaccharides. [0078] As used herein, “monocotyledonous” refers to a group of flowering plants whose members have one cotyledon. Examples of monocotyledonous plants can include palms, grasses, orchids, and lilies. [0079] As used herein, “lignocellulose” refers to polysaccharide-comprising aggregates that are, or are derived from, plant cell wall material. For example, they may comprise one or more of the following polysaccharides: cellulose, xylan, mannan, and/or mixed-linkage glucan. [0080] As used herein, “plant cell walls” refers to the structure which surrounds most plant cells composed primarily of polysaccharides and polyphenolics. It is known that polysaccharides in cell walls and derived from plant cell walls differ structurally from those that are found outside plant cell walls. [0081] As used herein “highly branched,” “lightly branched,” and “unbranched” refer to the number of side-chains per stretch of main chain in a saccharide. Highly branched saccharides have on average from 4 to 10 side chains per 10 main-chain residues, lightly branched saccharides have on average from 1 to 3 side chains per 10 main-chain residues, and unbranched saccharides have only one main chain and no side chains. The average is calculated by dividing the number of branch point substituted saccharides by the number of main-chain residues, over a region of 10 or more main-chain residues. [0082] As used herein, “degree of substitution” of a polysaccharide refers to the number of polysaccharide backbone residues that are substituted with a saccharide side chain. For example, xylan can be composed of β-1,4-linked xylose residues modified by acetyl, arabinosyl, or glucuronosyl side chain substitutions. [0083] As used herein, “saccharide” refers to any polysaccharide and/or oligosaccharide, such as monosaccharide and/or disaccharide. [0084] As used herein, “oligosaccharide” generally refers to saccharide polymers having chain lengths less than or equal to about 20 saccharide residues. Oligosaccharides may be highly branched, lightly branched, or unbranched; and may include glycosidic bonds in any combination, any number of a or b linkages, and any combination of monomer types, such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof. Suitable derivatives include the above monomers including acetyl or other groups. [0085] As used herein, “mannan” generally refers to polysaccharides composed of greater than 40% mannose residues and optionally containing glucose and/or galactose residues. Envisaged are types of mannan which may have backbone residues linked primarily by β-1,4-glycosidic bonds. Envisaged are types of mannan in which backbone residues comprise both glucose and mannose. Envisaged are types of mannan which may have side chain residues comprised of galactose residues. Envisaged are types of mannan which may have a mannose: galactose ratio of between 20:1 and 1:1. Envisaged are types of mannan such as glucomannan, galactomannan and galactoglucomannan. [0086] As used herein, “mixed-linkage glucan” generally refers to polysaccharides composed primarily of glucose residues linked primarily by β-1,3-glycosidic bonds and β-1,4-glycosidic bonds. As used herein, “xyloglucan” generally refers to polysaccharides composed of greater than 25% by weight of glucose residues and greater than 10% by weight xylose. As used herein, “fructan” generally refers to polysaccharides composed primarily of fructose residues. As used herein, “galactan” generally refers to polysaccharides composed primarily of galactose residues. As used herein, “pectin” generally refers to polysaccharides composed of greater than 25% by weight galacturonic acid residues. The polysaccharides of cellulose, xylan, mannan, mixed linkage glucan, xyloglucan, fructan, galactan or pectin may include chemical variants that have been modified by oxidation, reduction, esterification, epimerization, or another chemical modification. [0087] As used herein, “xylan” refers to polysaccharides composed of a backbone of xylose residues and may also contain glucuronic acid residues and/or arabinose residues and/or acetyl groups and/or any other modification. Envisaged are types of xylans which may have backbone residues linked primarily by β-1,4-glycosidic bonds. Envisaged are types of xylans which may have side chain residues comprised of galacturonic residues and/or arabinose residues. Envisaged are types of xylans which may have a xylose: arabinose ratio of between 20:1 and 1:1. Envisaged are types of xylans which may have a xylose: galacturonic acid ratio of between 20:1 and 1:1. Envisaged are types of xylans such as arabinoxylan, arabinoglucuronoxylan, homopolymeric xylan and glucuronoxylan. [0088] As used herein, “cellulose” or “cellulosic” refers to polysaccharides composed of glucose residues linked by beta-1,4-glycosidic bonds, and derivatives thereof. “Chitin” or “chitosan” refer to polysaccharides composed of glucosamine and/or N-acetyl-glucosamine residues. [0089] As used herein, “xylan” refers to polysaccharides composed of a backbone of xylose residues and may also contain glucuronic acid residues and/or arabinose residues and/or acetyl groups and/or any other modification. Envisaged are types of xylan which may have backbone residues linked primarily by β-1,4-glycosidic bonds. Envisaged are types of xylan which may have side chain residues comprised of galacturonic residues and/or arabinose residues. Envisaged are types of xylans which may have a xylose: arabinose ratio of between 20:1 and 1:1. Envisaged are types of xylans which may have a xylose: galacturonic acid ratio of between 20:1 and 1:1. Envisaged are types of xylans such as arabinoxylan, arabinoglucuronoxylan, homopolymeric xylan, and glucuronoxylan. [0090] As used herein, “soluble hexosan polysaccharide” refers to polysaccharides that primarily yield hexoses on hydrolysis. The polysaccharide backbones may optionally also contain glucuronic acid residues and/or acetyl groups or any other modification. Non-limiting envisaged examples of soluble hexosan polysaccharides are mannans, pectins, galactomannans, glucomannans, fructans, inulins, mixed-linkage glucans and more. [0091] As used in the specification, the singular forms “a”, “an”, and “the” include plural references unless the context clearly dictates otherwise. For example, the term “a sample” includes a plurality of samples, including mixtures thereof. [0092] As used herein, “pre-treatment” is any process that is necessary to improve the properties of a composition or method, or expand the utilization of a composition or method. The pre-treatment of lignocellulosic biomass or non-monocotyledonous biomass may include physical pre-treatment, chemical pre-treatment, or combined pre-treatment. [0093] As used herein, “enzyme pre-treatment” is any process which makes a composition more easily acted upon by the enzymes inherent in an enzymatic reaction step. The pre-treatment can occur before the enzymatic reaction, and may comprise acid treatment by, for example, sulphuric acid, phosphoric acid, or trifluoroacetic acid; alkali treatment by, for example, potassium hydroxide, sodium hydroxide, or ammonia fiber expansion; heat treatment by, for example, hot water, hot steam, or hot acid; ionic liquid treatment, and related technologies; Alcell pulping, and related technologies; supercritical solvent, such as supercritical water treatment; and/or enzyme treatment by, for example, a hydrolase, lyase, or LPMO, or any mixture of the above processes. [0094] As used herein, “partially hydrolyzed” describes a substrate or other composition that has been treated by a hydrolysis process. A hydrolysis process is any process applied to a substrate which causes a plurality of chemical bonds within the substrate to break by addition of water across the bond. In some embodiments, the hydrolysis could be mediated by acidic conditions, in some embodiments, the hydrolysis could be mediated by alkaline conditions, in some embodiments, the hydrolysis could be mediated by elevated temperatures and/or pressures, in some embodiments, the hydrolysis could be mediated by a catalyst. Various catalysts can mediate hydrolysis processes, which can include, for example inorganic heterogenous catalysts, ionic liquid catalysts, enzymatic catalysts and other types of catalysts. The term “partially” generally refers to a hydrolysis process that does not cause every possible chemical bond to be broken by hydrolysis. In the context of polysaccharide compositions, a partial hydrolysis may decrease the molecular weight of the polysaccharide composition. [0095] As used herein, “partially hydrolyzed fiber” is any biomass-derived fiber composition having undergone processing that may comprise: subjecting a plant biomass to conditions where a portion of the plant biomass has been removed by means of chemically or enzymatically facilitated hydrolysis reaction or reactions. [0096] The term “about” as used herein can mean within 1 or more than 1 standard deviation. Alternatively, “about” can mean a range of up to 10%, up to 5%, or up to 1% of a given value. For example, about can mean up to ±10%, ±9%, ±8%, ±7%, ±6%, ±5%, ±4%, ±3%, ±2%, or ±1% of a given value. [0097] The term “glycosyl residues” and glucose residues are used interchangeably. For example, “xylose residues” and “xylosyl residue” are used interchangeably. [0098] Typically, the “particle size” or “average particle size” refers to the D50 (also referred to as D(0,5) or the mass-median diameter (MMD)), i.e. the median particle diameter by mass of the particles. The average diameter of the particles may be determined by Laser Diffraction Measurement, e.g., Laser Diffraction Measurement using a Mastersizer 2000 or 3000 with software version 5.12G, wherein the sample is dispersed in water or an alcohol. In some embodiments the average diameter may be measured using the standard method ISO 13320:2020. Details of laser diffraction are discussed for example at https://www.malvernpanalytical.com/en/products/technology/li ght-scattering/laser-diffraction (accessed 31 March 2023), the contents of which are herein incorporated by reference in their entirety. [0099] As used herein, a “substantially dry” flour composition or pasta typically means a flour composition or pasta that contains water in an amount of about 15% w/w to less than about 8%. For example, a substantially dry flour composition or pasta may be less than about 15% w/w, less than about 10% w/w, less than about 8% w/w, less than about 5% w/w, less than about 4% w/w, less than about 3% w/w, less than about 2% w/w, less than about 1% w/w, less than about 0.5% w/w, less than about 0.3% w/w, less than about 0.2% w/w, and/or less than about 0.1% w/w. The amount of water in the flour composition or pasta may be measured using any method known in the art, for example, using a loss-on-drying method. [0100] As used herein, “dry pasta” typically means pasta that contains water in an amount of about 15% w/w to about less than about 8% w/w, for example, less than about 15% w/w, less than about 10% w/w, less than about 8% w/w, less than about 5% w/w, less than about 4% w/w, less than about 3% w/w, less than about 2% w/w, less than about 1% w/w, less than about 0.5% w/w, less than about 0.3% w/w, less than about 0.2% w/w, or less than about 0.1% w/w. The amount of water in the pasta may be measured using any method known in the art, for example, using a loss-on- drying method. Compositions [0101] The polysaccharide components of the composition may comprise non-mucilaginous xylan, mannan, cellulose, or derivatives of any of the aforementioned polysaccharides. In some embodiments, the composition may comprise other polysaccharides and/or derivatives of polysaccharides. [0102] The composition may comprise various polysaccharides and proteins, and at varying amounts, depending on the desired properties. Suitably, the composition may comprise at least 0.1% by dry weight, preferably at least 2% by dry weight, a mannan polysaccharide, and/or the composition may comprise at least 5% by dry weight, preferably at least 10% by dry weight, a non- mucilaginous xylan polysaccharide, and/or the composition may comprise at least 1% by dry weight, preferably at least 5% by dry weight, cellulose, and/or the composition may comprise at least 3% by dry weight, preferably at least 5% by dry weight, proteins. The skilled person will understand that the composition can comprise a maximum of 100% by dry weight of the above polysaccharides and proteins. [0103] Another aspect provided herein is the use of a polysaccharide mixture in the formation of a foodstuff, wherein the polysaccharide mixture comprises a non-mucilaginous xylan polysaccharide, a mannan polysaccharide, cellulosic polysaccharides, and optionally other polysaccharides. In some embodiments, the other polysaccharides can be selected from the list consisting of: a) mixed linkage glucan polysaccharides and/or derivatives; b) arabinogalactan polysaccharides and/or derivatives; c) xylo-glucan polysaccharides and/or derivatives; and d) chitosan polysaccharide and/or derivatives. [0104] The amounts of each of the polysaccharides may be varied depending on the desired properties of the resulting foodstuff. In some embodiments, the non-mucilaginous xylan polysaccharides, the mannan polysaccharides, and the cellulosic polysaccharides may be present in, for example, at least 5% w/w, at least 4% w/w, and least 1% w/w, respectively. In embodiments, the non-mucilaginous xylan polysaccharides, mannan polysaccharides and cellulosic polysaccharides may be present in, for example, up to 65% w/w, up to 25% w/w, and up to 30% w/w, respectively. [0105] The polysaccharide mixture may further comprise a fourth polysaccharide. The polysaccharide mixture may comprise a fourth polysaccharide, and a fifth polysaccharide. The polysaccharide mixture may further comprise a fourth polysaccharide, a fifth polysaccharide, and a sixth polysaccharide. The polysaccharide mixture may further comprise a plurality of polysaccharides. The polysaccharide mixture may further comprise at least one polysaccharide. These polysaccharides may be selected from the same list as other polysaccharides as provided above, or other choices that belong to polysaccharides described herein. [0106] In some embodiments, the polysaccharide compositions may comprise xylan polysaccharides and mannan polysaccharides in a weight ratio of about 50:50 to 95:5. In some embodiments, the polysaccharide compositions may comprise xylan polysaccharides and mannan polysaccharides in a weight ratio of about 75:25 to 99:1. In some embodiments, the xylan and mannan polysaccharides are produced from the same lignocellulosic biomass. [0107] In some embodiments, the polysaccharide compositions described herein are mixed with proteins and water. In some embodiments, the polysaccharide compositions described herein are mixed with proteins, fats, and water. [0108] In some embodiments, the polysaccharide composition described herein may comprise less than 15% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 12.5% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 10% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 7.5% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 5% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 2.5% dry w/w starch. Combinations of polysaccharides [0109] A mixture of polysaccharides may comprise three forms of polysaccharides, such as, for example, non-mucilaginous xylans, mannans, and cellulosic polysaccharides. A mixture of polysaccharides may comprise four forms of polysaccharides, such as, for example, non- mucilaginous xylans, mannans, cellulosic polysaccharides, and mixed-linkage glucans. A mixture of polysaccharides may comprise five forms of polysaccharides, such as, for example, mannans, non-mucilaginous xylans, cellulosic polysaccharides, mixed-linkage glucans and arabinogalactans. A mixture of polysaccharides may comprise six forms of polysaccharides, such as, for example, mannans, non-mucilaginous xylans, cellulosic polysaccharides, mixed-linkage glucans, arabinogalactans, and xyloglucans. [0110] A polysaccharide mixture may comprise two forms of polysaccharides, for example, a non- mucilaginous xylan polysaccharide and a mannan polysaccharide. A polysaccharide mixture may comprise about 99% of non-mucilaginous xylan polysaccharide and about 1% of and a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 95% of non-mucilaginous xylan polysaccharide and about 5% of and a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 90% of non-mucilaginous xylan polysaccharide and about 10% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 85% of non-mucilaginous xylan polysaccharide and about 15% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 80% of non-mucilaginous xylan polysaccharide and about 20% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 75% of non-mucilaginous xylan polysaccharide and about 25% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 70% of non-mucilaginous xylan polysaccharide and about 30% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 65% of non-mucilaginous xylan polysaccharide and about 35% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 60% of non-mucilaginous xylan polysaccharide and about 40% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 55% of non-mucilaginous xylan polysaccharide and about 45% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 50% of non-mucilaginous xylan polysaccharide and 50% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 45% of non-mucilaginous xylan polysaccharide and about 55% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 40% of non-mucilaginous xylan polysaccharide and about 60% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 35% of non-mucilaginous xylan polysaccharide and about 65% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise 30% of non-mucilaginous xylan polysaccharide and 70% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 25% of non-mucilaginous xylan polysaccharide and about 75% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 20% of non-mucilaginous xylan polysaccharide and about 80% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 15% of non-mucilaginous xylan polysaccharide and about 85% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 10% of non-mucilaginous xylan polysaccharide and about 90% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 5% of non-mucilaginous xylan polysaccharide and about 95% of a mannan polysaccharide w/w. [0111] In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan; and a mannan polysaccharide may be galactoglucomannan polysaccharide, more specifically a plant cell wall derived galactoglucomannan. In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1:1 to 6:1. In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1:1 to 9:1. Other combinations of non-mucilaginous xylan polysaccharide and a mannan polysaccharide are also within the scope of this disclosure. [0112] A polysaccharide mixture may comprise three forms of polysaccharides, for example, non- mucilaginous xylan polysaccharide, a mannan polysaccharide, and a third polysaccharide. A polysaccharide mixture may comprise about 60% of non-mucilaginous xylan polysaccharide, about 20% of a mannan polysaccharide, and about 20% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 50% of non-mucilaginous xylan polysaccharide, about 25% of a mannan polysaccharide, and about 25% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 40% of non-mucilaginous xylan polysaccharide, about 30% of a mannan polysaccharide, and about 30% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 30% of non-mucilaginous xylan polysaccharide, about 40% of a mannan polysaccharide, and about 30% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 20% of non-mucilaginous xylan polysaccharide, about 45% of a mannan polysaccharide, and about 35% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 50% of non-mucilaginous xylan polysaccharide, about 30% of a mannan polysaccharide, and about 20% of a third polysaccharide w/w. [0113] In some examples, non-mucilaginous xylan polysaccharide may be an arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a mannan polysaccharide may be galactoglucomannan polysaccharide, more specifically a softwood derived galactoglucomannan, and a third polysaccharide may be a cellulosic polysaccharide. In some examples, the non-mucilaginous xylan polysaccharide may be glucuronoarabinoxylan polysaccharide, more specifically a softwood glucuronoarabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1:1 to 6:1, and a third polysaccharide may be cellulosic polysaccharide. Other combinations of non-mucilaginous xylan polysaccharide, a mannan polysaccharide, and a third polysaccharide are also within the scope of this disclosure. [0114] In some examples, the non-mucilaginous xylan polysaccharide may be glucuronoarabinoxylan polysaccharide, more specifically a softwood glucuronoarabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1:1 to 9:1, and a third polysaccharide may be cellulosic polysaccharide. Other combinations of non-mucilaginous xylan polysaccharide, a mannan polysaccharide, and a third polysaccharide are also within the scope of this disclosure. [0115] In some examples, a composition may comprise two different types of non-mucilaginous xylan. The two different types of non-mucilaginous xylan could differ from each other structurally, for example by different ratios of monosaccharide residues, different ratios of glycosidic bonds, and/or different patterns/motifs/branching. These structural differences may in some cases be indicative of xylan structures from different plant sources. The two types of non-mucilaginous xylan may be detectable based on differential digestion with enzymes and/or by production of characteristic fingerprints of enzymatic breakdown products. The w/w ratios of the two different xylans in the composition may be between 1:1,000,000 and 1:10. [0116] In some examples, a composition may comprise two different types of mannan. The two different types of mannan could differ from each other structurally, for example by different ratios of monosaccharide residues, different ratios of glycosidic bonds, and/or different patterns/motifs/branching. These structural differences may in some cases be indicative of mannan structures from different plant sources. The two types of mannan may be detectable based on differential digestion with enzymes and/or by production of characteristic fingerprints of enzymatic breakdown products. The w/w ratios of the two different mannans in the composition may be between 1:1,000,000 and 1:10. [0117] In some examples, a composition may comprise xyloglucan. The xyloglucan may be detectable based on digestion with xyloglucan hydrolase enzymes and/or by production of characteristic fingerprints of xyloglucan hydrolase breakdown products. The w/w xyloglucan: mannan ratio in the composition may be between 1:1,000,000 and 1:10. [0118] In some examples, a composition may comprise mixed-linkage glucan. The mixed-linkage glucan may be detectable based on digestion with lichenase enzymes and/or by production of characteristic fingerprints of lichenase enzymatic breakdown products. The w/w mixed-linkage glucan: mannan ratio in the composition may be between 1:1,000,000 and 1:10. [0119] In some examples, a composition may comprise lignin. The w/w lignin: mannan ratio in the composition may be between 1:1,000,000 and 1:10. In some examples, a composition may comprise lignin breakdown products. The w/w lignin breakdown products: mannan ratio in the composition may be between 1:1,000,000 and 1:10. In some examples, a composition may comprise ferulates. The w/w ferulate: mannan ratio in the composition may be between 1:1,000,000 and 1:10. [0120] In some examples, a composition may comprise a processed plant biomass composition comprising: (a) subjecting an unprocessed plant biomass comprising unprocessed fiber particles to a first pretreatment, thereby reducing an average size of said unprocessed plant biomass, thereby producing a size-reduced plant biomass; (b) subjecting said size-reduced plant biomass from (a) to a hydrolysis reaction, thereby removing some but not all cellulose and hemicellulose from said size- reduced plant biomass from (a) and producing a partially hydrolyzed plant biomass; and (c) drying said partially hydrolyzed plant biomass. Polysaccharide compositions with varying degrees of residue unit ratios [0121] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately one in a polysaccharide dough composition may be from about 0.11% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately one in a polysaccharide dough composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately one may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately one may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w. [0122] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately two in a in a polysaccharide dough composition may be from about 0.11% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately two in a polysaccharide dough composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately two may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately two may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w. [0123] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately three in a polysaccharide dough composition may be from about 0.1% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately three in a polysaccharide dough composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately three may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately three may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w. [0124] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately four in a polysaccharide dough composition may be from about 0.11% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately four in a polysaccharide dough composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately four may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately four may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w. [0125] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately five in a polysaccharide dough composition may be from about 0.1% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately five in a polysaccharide dough composition may be more than 70% w/w. The concentration of a galactomannan with a mannose to galactose ratio of approximately five may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. The concentration of a galactomannan with a mannose to galactose ratio of approximately five may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w. [0126] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0127] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0128] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In another aspect, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0129] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0130] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0131] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0132] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7, in a polysaccharide dough composition may more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, or 30%, 35%, 40%, 45% or 50% w/w. [0133] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8, in a polysaccharide dough composition may be about 0.1% to at least 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0134] The concentration of a glucuronoxylan polysaccharide with a xylose: glucuronic acid ratio of approximatively 10:1, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of a glucuronoxylan polysaccharide with a xylose: glucuronic acid ratio of approximatively 10:1, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of a glucuronoxylan polysaccharide with a xylose: glucuronic acid ratio of approximatively 10:1 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of glucuronoxylan polysaccharide with a xylose: glucuronic acid of approximatively 10:1 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w . [0135] The concentration of an arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2:1.3, in a polysaccharide dough composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2:1.3, in a polysaccharide dough composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2:1.3 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2:1.3 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w . [0136] The concentration of microcrystalline cellulose in a polysaccharide dough composition may be from about 0.1% to about 40% w/w. In some embodiments, the concentration of microcrystalline cellulose in a polysaccharide dough composition may be about 0.1% to at least 40% w/w. In some embodiments, the concentration of microcrystalline cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of microcrystalline cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35% or 40% w/w. [0137] The concentration of carboxymethyl cellulose in a polysaccharide dough composition may be about 0.1% to about 30% w/w. In some embodiments, the concentration of carboxymethyl cellulose in a polysaccharide dough composition may be about 0.1% to at least 30% w/w. In some embodiment, the concentration of carboxymethyl cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of carboxymethyl cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, or 30% w/w. [0138] The concentration of hydroxypropyl cellulose in a polysaccharide dough composition may be about 0.1% to about 30% w/w. In some embodiments, the concentration of hydroxypropyl cellulose in a polysaccharide dough composition may be about 0.1% to at least 30% w/w. In some embodiments, the concentration of hydroxypropyl cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of hydroxypropyl cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, or 30% w/w. [0139] The concentration of partially hydrolyzed cellulose in a polysaccharide dough composition may be about 0.1% to about 40% w/w. In some embodiments, the concentration of partially hydrolyzed cellulose in a polysaccharide dough composition may be about 0.1% to at least 40% w/w. In some embodiments, the concentration of partially hydrolyzed cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of partially hydrolyzed cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35% or 40% w/w. Polysaccharide compositions with varying molecular weights [0140] Compositions described herein may comprise polysaccharides of different molecular weight ranges. The concentration of the polysaccharides of different molecular weight ranges may vary depending on the different sources of biomass. The concentration of the polysaccharides of different molecular weight ranges may impart different properties on the products. [0141] In some embodiments, at least 10% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 320–2560 kDa. [0142] In some embodiments, at least 20% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 320–2560 kDa. [0143] In some embodiments, at least 30% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 320–2560 kDa. [0144] In some embodiments, at least 40% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 320–2560 kDa. [0145] In some embodiments, at least 50% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 320–2560 kDa. [0146] In some embodiments, at least 60% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 320–2560 kDa. [0147] In some embodiments, at least 70% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 320–2560 kDa. [0148] In some embodiments, at least 80% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 320–2560 kDa. [0149] In some embodiments, at least 90% of the xylan has a molecular weight between 10–20 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10–40 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10–80 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10–160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10–320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20–40 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20–80 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20–160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20–320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 40–80 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 40–160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 40–320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 80–160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 80–320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 160–320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 160–1280 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 320–2560 kDa. [0150] In some embodiments, at least 10% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 320–2560 kDa. [0151] In some embodiments, at least 20% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 320–2560 kDa. [0152] In some embodiments, at least 30% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 320–2560 kDa. [0153] In some embodiments, at least 40% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 40% of the soluble hexosan polysaccharide has a molecular weight between 10–160 kDa. In some embodiments, at least 40% of the soluble hexosan polysaccharide has a molecular weight between 10–320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 160–320 kDa. [0154] In some embodiments, at least 50% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 320–2560 kDa. [0155] In some embodiments, at least 60% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 320–2560 kDa. [0156] In some embodiments, at least 70% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 320–2560 kDa. [0157] In some embodiments, at least 80% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 320–2560 kDa. [0158] In some embodiments, at least 90% of the mannan has a molecular weight between 10–20 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10–40 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10–80 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10–160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10–320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20–40 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20–80 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20–160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20–320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 40–80 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 40–160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 40–320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 80–160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 80–320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 160–320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 160–1280 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 320–2560 kDa. [0159] In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0160] In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0161] In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0162] In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0163] In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0164] In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0165] In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0166] In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0167] In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10–20 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10–40 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10–80 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10–160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10–320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20–40 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20–80 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20–160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20–320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 40–80 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 40–160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 40–320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 80–160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 80–320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 160–320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 320–2560 kDa. [0168] In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 320–2560 kDa. [0169] In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 320–2560 kDa. [0170] In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 320–2560 kDa. [0171] In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 320–2560 kDa. [0172] In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 320–2560 kDa. [0173] In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 320–2560 kDa. [0174] In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 320–2560 kDa. [0175] In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 320–2560 kDa. [0176] In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10– 20 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10– 40 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10– 80 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10– 160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10–320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20–40 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20–80 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20–160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20–320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 40–80 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 40–160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 40–320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 80–160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 80–320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 160–320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 160–1280 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 320–2560 kDa. [0177] In some embodiments, at least 10% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 320–2560 kDa. [0178] In some embodiments, at least 20% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 320–2560 kDa. [0179] In some embodiments, at least 30% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 320–2560 kDa. [0180] In some embodiments, at least 40% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 320–2560 kDa. [0181] In some embodiments, at least 50% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 320–2560 kDa. [0182] In some embodiments, at least 60% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 320–2560 kDa. [0183] In some embodiments, at least 70% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 320–2560 kDa. [0184] In some embodiments, at least 80% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 320–2560 kDa. [0185] In some embodiments, at least 90% of the pectin has a molecular weight between 10–20 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10–40 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10–80 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10–160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10–320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20–40 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20–80 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20–160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20–320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 40–80 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 40–160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 40–320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 80–160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 80–320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 160–320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 160–1280 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 320–2560 kDa. [0186] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10–2560 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20–2560 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 40–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 40–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 40–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 80–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 80–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 160–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 160–2560 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 320–2560 kDa. [0187] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10–20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 80–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 80–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 80–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 160–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 160–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 160–2560 kDa. [0188] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10–20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160–2560 kDa. [0189] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10–20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20–40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40–80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80–160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160–320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160–640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160–1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160–2560 kDa. Types of biomasses [0190] Compositions described herein may comprise polysaccharides derived from plant cell walls. The concentration of the polysaccharides derived from plant cell within the polysaccharide composition may vary depending on the different sources of biomass. [0191] In some embodiments, the concentration of the polysaccharides derived from plant cell walls within the polysaccharide composition may be from about 30% w/w to about 75% w/w. In some embodiments, the polysaccharides derived from plant cell walls may be from about 30% w/w to about 35% w/w, about 30% w/w to about 40% w/w, from about 30% w/w to about 45% w/w, from about 30% w/w to about 50% w/w, from about 30% w/w to about 55% w/w, from about 30% w/w to about 60% w/w, from about 30% w/w to about 65% w/w, from about 30% w/w to about 70% w/w, from about 30% w/w to about 75% w/w, from about 35% w/w to about 40% w/w, from about 35% w/w to about 45% w/w, from about 35% w/w to about 50% w/w, from about 35% w/w to about 55% w/w, from about 35% w/w to about 60% w/w, from about 35% w/w to about 65% w/w, from about 35% w/w to about 70% w/w, from about 35% w/w to about 75% w/w, from about 40% w/w to about 45% w/w, from about 40% w/w to about 50% w/w, from about 40% w/w to about 55% w/w, from about 40% w/w to about 60% w/w, from about 40% w/w to about 65% w/w, from about 40% w/w to about 70% w/w, from about 40% w/w to about 75% w/w, from about 45% w/w to about 50% w/w, from about 45% w/w to about 55% w/w, from about 45% w/w to about 60% w/w, from about 45% w/w to about 65% w/w, from about 45% w/w to about 70% w/w, from about 45% w/w to about 75% w/w, from about 50% w/w to about 55% w/w, from about 50% w/w to about 60% w/w, from about 50% w/w to about 65% w/w, from about 50% w/w to about 70% w/w, from about 50% w/w to about 75% w/w, from about 55% w/w to about 60% w/w, from about 55% w/w to about 65% w/w, from about 55% w/w to about 70% w/w, from about 55% w/w to about 75% w/w, from about 60% w/w to about 65% w/w, from about 60% w/w to about 70% w/w, from about 60% w/w to about 75% w/w, from about 65% w/w to about 70% w/w, from about 65% w/w to about 75% w/w, or from about 70% w/w to about 75% w/w. In some embodiments, the concentration of the polysaccharides derived from plant cell walls may be about 30% w/w, about 35% w/w, about 40% w/w, about 45% w/w, about 50% w/w, about 55% w/w, about 60% w/w, about 65% w/w, about 70% w/w or about 75% w/w. In some embodiments the concentration of the polysaccharides derived from plant cell walls may be at least about 30% w/w, about 35% w/w, about 40% w/w, about 45% w/w, about 50% w/w, about 55% w/w, about 60% w/w, about 65% w/w, about 70% w/w or about 75% w/w. In some embodiments the concentration of the polysaccharides derived from plant cell walls may be at least 30%. Foodstuff products and foodstuff ingredients [0192] In some embodiments, the composition is an ingredient. As used herein, “ingredient” is any composition suitable for incorporation into foodstuff products, which may include those which are used directly as the product itself. [0193] In some embodiments, the ingredient comprises at least about 50%, about 60%, about 70%, about 80%, about 90%, about 95%, about 99%, about 99.5% by dry weight of the polysaccharides present. The ingredient may consist essentially of saccharides. As used herein, “consist essentially of” means that the material (for instance the ingredient) has less than 0.5% by dry weight, such as 0.3% by dry weight, for instance 0.1% by dry weight of other substances. [0194] The ingredient may comprise a flour or dough polysaccharide composition as described elsewhere herein. The ingredient may comprise at least a non-mucilaginous xylan polysaccharide and a mannan polysaccharide. In some aspects, it may comprise a third polysaccharide. In some aspects, it may comprise a fourth polysaccharide. In some aspects, it may comprise a fifth polysaccharide. In some aspects, it may comprise a sixth polysaccharide. In some aspects, it may comprise six or more polysaccharides. [0195] The ingredient may comprise protein. Non-limiting examples of suitable protein materials include plant proteins and animal proteins. Plant proteins can be derived from plant sources, including, but not limited to soy or non-soy proteins (e.g., barley, canola, lupin, maize, oat, pea, potato, rice, wheat, etc.). Animal proteins include, but are not limited to, egg proteins, collagen, keratin, gelatin, and the like. [0196] In some embodiments, the protein may be derived from soy. A variety of soy protein materials may be used in the disclosed methods or in the disclosed compositions. In general, the soy protein material may be derived from whole soybeans. The whole soybeans may be standard soybeans (i.e., non genetically modified soybeans), genetically modified soybeans (such as, e.g., soybeans with modified oils, soybeans with modified carbohydrates, soybeans with modified protein subunits, and so forth) or combinations thereof. Suitable examples of soy protein material include soy extract, soymilk, soymilk powder, soy curd, soy flour, soy protein isolate, soy protein concentrate, soy whey protein, and mixtures thereof. [0197] In some embodiments, the soy protein material may be a soy protein isolate (also called isolated soy protein, or ISP). In some embodiments, soy protein isolates may have a protein content of at least 90% soy protein on a moisture-free basis. The soy protein isolate may comprise intact soy proteins or it may comprise partially hydrolyzed soy proteins. The soy protein isolate may have a high content of various subunits such as 7S, 11S, 2S, etc. Non-limiting examples of soy protein isolates that may be used in the present invention are commercially available, for example, from Solae, LLC (St. Louis, MO), and include SUPRO® 500E, SUPRO® 620, SUPRO® 760, SUPRO® 670, SUPRO® 710, SUPRO® EX 33, SUPRO® 313. [0198] In some embodiments, the soy protein material may be a soy protein concentrate, which has a protein content of from about 65% to about 90% on a moisture-free basis. Examples of suitable soy protein concentrates include ALPHA® DSP-C, Procon™, ALPHA® 12 and ALPHA® 5800, which are commercially available from Solae, LLC. Alternatively, soy protein concentrate may be blended with the soy protein isolate to substitute for a portion of the soy protein isolate as a source of soy protein material. [0199] In some embodiments, the soy protein material may be soy flour, which has a protein content from about 49% to about 65% on a moisture-free basis. The soy flour may be defatted soy flour, partially defatted soy flour, or full fat soy flour. The soy flour may be blended with soy protein isolate or soy protein concentrate. [0200] When soy flour is used, the starting material can be defatted soy flour or flakes. Full fat soybeans contain approximately 40% protein by weight and approximately 20% oil by weight. These whole full fat soybeans may be defatted through conventional processes when a defatted soy flour or flakes form the starting protein material. For example, the soybean may be cleaned, dehulled, cracked, passed through a series of flaking rolls and then subjected to solvent extraction by use of hexane or other appropriate solvents to extract the oil and produce "spent flakes". The defatted flakes may be ground to produce a soy flour. [0201] In some embodiments, the soy protein material may be soy storage protein that has been separated into major fractions (15S, 11 S, 7S, and 2S) on the basis of sedimentation in a centrifuge. In general, the 11 S fraction may be highly enriched in glycinins, and the 7S fraction may be highly enriched in beta-conglycinins. [0202] In some embodiments, the protein material may be derived from a plant other than soy. By way of non-limiting example, suitable plants include amaranth, arrowroot, barley, buckwheat, canola, cassava, channa (garbanzo), legumes, lentils, lupin, maize, millet, oat, pea, potato, rice, rye, sorghum, sunflower, tapioca, triticale, wheat, and mixtures thereof. Especially preferred plant proteins include barley, canola, lupin, maize, oat, pea, potato, rice, wheat, and combinations thereof. In one embodiment, the plant protein material may be canola meal, canola protein isolate, canola protein concentrate, or combinations thereof. In another embodiment, the plant protein material may be maize or corn protein powder, maize or corn protein concentrate, maize or corn protein isolate, maize or corn germ, maize or corn gluten, maize or corn gluten meal, maize or corn flour, zein protein, or combinations thereof. In still another embodiment, the plant protein material may be barley powder, barley protein concentrate, barley protein isolate, barley meal, barley flour, or combinations thereof. In an alternate embodiment, the plant protein material may be lupin flour, lupin protein isolate, lupin protein concentrate, or combinations thereof. In another alternate embodiment, the plant protein material may be oatmeal, oat flour, oat protein flour, oat protein isolate, oat protein concentrate, or combinations thereof. In yet another embodiment, the plant protein material may be pea flour, pea protein isolate, pea protein concentrate, or combinations thereof. In still another embodiment, the plant protein material may be potato protein powder, potato protein isolate, potato protein concentrate, potato flour, or combinations thereof. In a further embodiment, the plant protein material may be rice flour, rice meal, rice protein powder, rice protein isolate, rice protein concentrate, or combinations thereof. In another alternate embodiment, the plant protein material may be wheat protein powder, wheat gluten, wheat germ, wheat flour, wheat protein isolate, wheat protein concentrate, solubilized wheat proteins, or combinations thereof. [0203] The protein source may also be an animal derived protein other than animal tissue. For example, the protein-containing material may be derived from a dairy product. Suitable dairy protein products include non-fat dried milk powder, milk protein isolate, milk protein concentrate, casein protein isolate, casern protein concentrate, casemates, whey protein isolate, whey protein concentrate, or combinations thereof. The milk protein-containing material may be derived from cows, goats, sheep, donkeys, camels, camelids, yaks, or water buffalos. In an exemplary embodiment, the dairy protein is whey protein. [0204] By way of further example, a protein-containing material may also be from an egg product. Suitable egg protein products include powdered egg, dried egg solids, dried egg white protein, liquid egg white protein, egg white protein powder, isolated ovalbumin protein, or combinations thereof. Examples of suitable isolated egg proteins include ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitella, ovovitellin, albumin globulin, and vitellin. Egg protein products may be derived from the eggs of chicken, duck, goose, quail, or other birds. [0205] In one embodiment, the animal protein material may be derived from eggs. Non-limiting examples of suitable egg proteins include powdered egg, dried egg solids, dried egg white protein, liquid egg white protein, egg white protein powder, isolated ovalbumin protein, and combinations thereof. Egg proteins may be derived from the eggs of chicken, duck, goose, quail, or other birds. In an alternate embodiment, the protein material may be derived from a dairy source. Suitable dairy proteins include nonfat dry milk powder, milk protein isolate, milk protein concentrate, acid casein, caseinate (e.g., sodium caseinate, calcium caseinate, and the like), whey protein isolate, whey protein concentrate, and combinations thereof. The milk protein material may be derived from cows, goats, sheep, donkeys, camels, camelids, yaks, water buffalos, etc. In a further embodiment, the protein may be derived from the muscles, organs, connective tissues, or skeletons of land-based or aquatic animals. As an example, the animal protein may be gelatin, which is produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, etc., from cattle or other animals. In some embodiments, the animal protein material may include, but not be limited to, milk protein, caseinate, whey protein isolate, buttermilk solids, milk powders, egg protein, and gelatin. In some embodiments, a mixture of proteins is used. [0206] The ingredient may comprise fat. The fat can be animal fat. The animal fats can include, but not be limited to, beef fat, pork fat, lamb fat, chicken fat, turkey fat, rendered animal fat such as lard and tallow, flavor enhanced animal fats, fractionated or further processed animal fat tissues. An animal fat may be high in saturated fatty acids. Suitable animal fats may comprise milk fats and fish fats. Fats are made up of three elements, carbon, oxygen, and hydrogen. These elements can make up molecules of fatty acids and glycerol, which combine to form fat molecules known as triglycerides. There are at least 40 different fatty acids. Triglycerides make up to 98% of total milk fat by weight. Unsaturated fatty acids can also be used. For example, omega-3 or omega-6 fatty acids, which can, for example, be found in fish fat. [0207] Plant fats or vegetable fats may comprise fats and oils of vegetable origin, e.g. those used for cooking, such as coconut fat, olive oil, cottonseed oil, corn (maize) oil, sesame oil, linseed (flax) oil, sunflower oil, palm oil and the like. Oils and fats vary in both their appearance and individual properties due to the differences in the types and proportions of the various fatty acids present. Although chemically similar, a fat is solid or semi-solid at room temperature, while an oil remains liquid. In some embodiments, a mixture of different types of fats can be used. [0208] Ingredients may be used to prepare finished products. The ingredients may also be treated some physical or chemical way before or during incorporation into a foodstuff product. It may be directly incorporated into a product, or it may be incorporated into, for example, a dough, or other foodstuff precursors, and be optionally cooked or otherwise treated in a way which may cause chemical modification, a change of texture, a change of color, or other modification. [0209] Described herein are plant cell wall derived polysaccharide foodstuff compositions comprising non-mucilaginous xylan polysaccharide and mannan or alternative soluble hexosan polysaccharide, which can surprisingly be used to form a mixture that can be used as the basis for producing a diversity of foodstuff products which are traditionally made from dough. Some embodiments of the present disclosure additionally offer such foodstuff, with novel properties. [0210] A foodstuff may be produced from an ingredient described herein. For example, in the food industry the polysaccharide formulations produced by the current method may be used as a wheat or conventional flour dough substitute. The ingredient may be incorporated into a finished product, such as a pasta, a bread, biscuits, chips / crisps, or other baked goods, or gels or sauces, for example, to provide favorable texture or to increase viscosity. [0211] The concentration of a mixture of polysaccharides described herein in a finished product made from a dough composition described herein may be anywhere from 0.1% to 60% w/w. The concentration of the polysaccharides in a finished product may be more than 60%. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be from about 0.1% to about 0.5%, from about 0.1% to about 1%, from about 0.1% to about 5%, from about 0.1% to about 10%, from about 0.1% to about 15%, from about 0.1% to about 20%, from about 0.1% to about 25%, from about 0.1% to about 30%, from about 0.1% to about 35%, from about 0.1% to about 40%, from about 0.1% to about 45%, from about 0.1% to about 50%, from about 0.1% to about 55%, from about 0.1% to about 60%, from about 0.5% to about 1%, from about 0.5% to about 5%, from about 0.5% to about 10%, from about 0.5% to about 15%, from about 0.5% to about 20%, from about 0.5% to about 25%, from about 0.5% to about 30%, from about 0.5% to about 35%, from about 0.5% to about 40%, from about 0.5% to about 45%, from about 0.5% to about 50%, from about 0.5% to about 55%, from about 0.5% to about 60%, from about 1% to about 5%, from about 1% to about 10%, from about 1% to about 15%, from about 1% to about 20%, from about 1% to about 25%, from about 1% to about 30%, from about 1% to about 35%, from about 1% to about 40%, from about 1% to about 45%, from about 1% to about 50%, from about 1% to about 55%, from about 1% to about 60%, from about 5% to about 10%, from about 5% to about 15%, from about 5% to about 20%, from about 5% to about 25%, from about 5% to about 30%, from about 5% to about 35%, from about 5% to about 40%, from about 5% to about 45%, from about 5% to about 50%, from about 5% to about 55%, from about 5% to about 60%, from about 10% to about 15%, from about 10% to about 20%, from about 10% to about 25%, from about 10% to about 30%, from about 10% to about 35%, from about 10% to about 40%, about 10% to about 45%, about 10% to about 50%, about 10% to about 5%, about 10% to about 60%, from about 15% to about 20%, from about 15% to about 25%, from about 15% to about 30%, from about 15% to about 35%, from about 15% to about 40%, from about 15% to about 45%, from about 15% to about 50%, from about 15% to about 55%, from about 15% to about 60%, from about 20% to about 25%, from about 20% to about 30%, from about 20% to about 35%, from about 20% to about 40%, from about 20% to about 45%, from about 20% to about 50%, from about 20% to about 55%, from about 20% to about 60%, from about 25% to about 30%, from about 25% to about 35%, from about 25% to about 40%, from about 25% to about 45%, from about 25% to about 50%, from about 25% to about 55%, from about 25% to about 60%, from about 30% to about 35%, from about 30% to about 40%, from about 30% to about 45%, from about 30% to about 45%, from about 30% to about 55%, from about 30% to about 60%, from about 35% to about 40% w/w, from about 35% to about 45% w/w, from about 35% to about 50% w/w, from about 35% to about 55% w/w, from about 35% to about 60% w/w, from about 40% to about 45% w/w, from about 40% to about 50% w/w, from about 40% to about 55% w/w, from about 40% to about 60% w/w, from about 45% to about 50% w/w, from about 45% to about 55% w/w, from about 45% to about 60% w/w, from about 50% to about 55% w/w, from about 50% to about 60% w/w, or from about 55% to about 60% w/w. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be about 0.1%, about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, or about 60% w/w. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, or 55% w/w. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be at most 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60% w/w. [0212] A foodstuff product or ingredient may comprise from about 0.1% to about 20% w/w of a non-mucilaginous xylan. The foodstuff product or ingredient may comprise greater than 20% w/w of a non-mucilaginous xylan. The foodstuff product or ingredient may comprise from about 0.1% to about 1%, from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of non-mucilaginous xylan. [0213] A foodstuff product or ingredient may comprise from about 0.1% to about 20% w/w of a mannan. The foodstuff product or ingredient may comprise greater than 20% w/w of a mannan. The foodstuff product or ingredient may comprise from about 0.1% to about 1%, from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of a mannan. [0214] A foodstuff product or ingredient may comprise from about 0.1% to about 20% w/w of a cellulosic polysaccharide. The foodstuff product or ingredient may comprise greater than 20% w/w of a cellulosic polysaccharide. The foodstuff product or ingredient may comprise from about 0.1% to about 1%, from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of a cellulosic polysaccharide. [0215] A foodstuff product or ingredient may comprise proteins in a finished product anywhere from 0.1% to 40% w/w. The concentration of a dough composition comprising the protein material in a finished product may be more than 40%. The concentration of a composition comprising the protein material in a finished product may be from about 0.1% to about 0.5%, from about 0.1% to about 1%, from about 0.1% to about 5%, from about 0.1% to about 10%, from about 0.1% to about 15%, from about 0.1% to about 20%, from about 0.1% to about 25%, from about 0.1% to about 30%, from about 0.1% to about 35%, from about 0.1% to about 40%, from about 0.5% to about 1%, from about 0.5% to about 5%, from about 0.5% to about 10%, from about 0.5% to about 15%, from about 0.5% to about 20%, from about 0.5% to about 25%, from about 0.5% to about 30%, from about 0.5% to about 35%, from about 0.5% to about 40%, from about 1% to about 5%, from about 1% to about 10%, from about 1% to about 15%, from about 1% to about 20%, from about 1% to about 25%, from about 1% to about 30%, from about 1% to about 35%, from about 1% to about 40%, from about 5% to about 10%, from about 5% to about 15%, from about 5% to about 20%, from about 5% to about 25%, from about 5% to about 30%, from about 5% to about 35%, from about 5% to about 40%, from about 10% to about 15%, from about 10% to about 20%, from about 10% to about 25%, from about 10% to about 30%, from about 10% to about 35%, from about 10% to about 40%, from about 15% to about 20%, from about 15% to about 25%, from about 15% to about 30%, from about 15% to about 35%, from about 15% to about 40%, from about 20% to about 25%, from about 20% to about 30%, from about 20% to about 35%, from about 20% to about 40%, from about 25% to about 30%, from about 25% to about 35%, from about 25% to about 40%, from about 30% to about 35%, from about 30% to about 40%, or from about 35% to about 40% w/w. The concentration of a composition comprising protein material in a finished product may be about 0.1%, about 0.5%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 18%, about 20%, about 25%, about 30%, about 35%, or about 40% w/w. The concentration of a composition comprising protein material in a finished product may be at least 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 18%, 20%, 25%, 30%, or 35% w/w. The concentration of a composition comprising the protein material in a finished product may be at most 0.5%, 11%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 18%, 20%, 25%, 30%, 35%, or 40% w/w. [0216] A foodstuff product or ingredient may comprise from about 0.5% to about 20% w/w of a fat. The foodstuff product or ingredient may comprise greater than 20% w/w of a fat. The foodstuff product or ingredient may comprise from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of a fat. The concentration of a composition comprising the fat in a finished product may be about 0.1%, about 0.5%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 18%, or about 20%. The concentration of a composition comprising protein material in a finished product may be at least 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 18%, or 20% w/w. The concentration of a composition comprising the protein material in a finished product may be at most 0.5%, 11%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 18%, or 20% w/w. [0217] A foodstuff product of the disclosure may be a pasta food product. A pasta food product is a food product which is a substitute for a food product conventionally made from dough or durum semolina. Therefore, a pasta food product of the present disclosure may be similar, or substantially the same, in terms of texture and/or taste to a conventional food product derived from dough or durum semolina. Such conventional pasta products may include without limitation spaghetti, sheet of lasagna, noodle, fettucine, tagliatelle. [0218] A foodstuff product of the disclosure may be a consumable food product. A foodstuff product of the disclosure may be a biscuit or cracker food product. A foodstuff product of the disclosure may be a noodle food product. A foodstuff product may be a shaped dough-based product. A shaped dough based product may comprised dough which can be shaped into a loaf, a flat, a round, or other shape desired in a finished foodstuff product. A foodstuff product of the disclosure may be a bread, flatbread or tortilla product. A foodstuff product of the disclosure may be a chip / crisp product. A foodstuff product of the disclosure may be a gel or a thickened sauce food product. A foodstuff product described herein may be a dry cracker product. [0219] A foodstuff product described herein be a pancake product. A foodstuff product described herein may be a soft cookie. A foodstuff product described herein may be a shortbread biscuit product. A foodstuff product described herein may be a crumble mixture product. A foodstuff product described herein may be a breadcrumb coating product. A foodstuff product described herein may be a meat-alternative product (e.g. a meat-substitute and/or an imitation meat). A foodstuff product described herein may be a gravy product. [0220] A food stuff product or the disclosure can be made by combining the ingredients of the composition disclosed herein with mixing, warming, fermenting, cooling, cooking, boiling, frying, or baking, or a combination there of. When mixing the ingredients, all ingredients can be mixed in one pot, or several ingredients can be mixed together followed by one or more mixing steps with other ingredients. Properties of the compositions [0221] In some embodiments, the composition may include starch. In some embodiments, the composition may include lignin, lignols, phenolics or polyphenolics. In some embodiments, the composition may include lignocellulosic biomass, non-lignocellulosic biomass, non- monocotyledonous biomass, or monocotyledonous biomass. In some embodiments, the composition may include an oligosaccharide. In some embodiments, the composition may include guar gum. In some embodiments, the composition may include locust bean gum. In some embodiments, the composition may include a material derived from a plant cell wall. In some embodiments, the composition may include ash. [0222] A mixture of any of the ingredients and compositions discussed herein with a solvent, such as, for example, water, may be deemed suitable for incorporation into a foodstuff. The mixture may comprise compositions that may be deemed to be an intermediate during the execution of the method, such as a composition formed after the combining of the composition prior to any further purification, optimization, drying, dissolving, or any other such steps, as well as including the final composition obtained from the method. In some embodiments, the mixture may comprise water, syrups, pastes, solvents, oil, or alcohols. [0223] The saccharide composition described herein may provide a lower glycemic index than an identical amount of a control composition, wherein the control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some cases, the glycemic index of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% less than an identical amount of the control composition. [0224] Compositions or ingredients as described herein may be used to alter one or more properties of the finished product. Such properties include, but are not limited to, sweetness, texture, mouthfeel, binding, glazing, smoothness, moistness, viscosity, color, hygroscopicity, flavor, bulking, water-retention, caramelization, surface texture, structural properties, and dissolution. [0225] In some cases, the compositions and/or ingredients described herein may provide a property to a finished product which is comparable to or better than the same property as provided by a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The term “comparable” as used herein may mean that the two compositions may be up to 100%, up to 95%, up to 90%, up to 80% identical. For instance, comparable can mean that the composition is up to 90% identical to the control composition. The term comparable may mean that one or more properties are shared by one or more compositions. [0226] The compositions described herein may provide a comparable flavor profile or better flavor profile than an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a flavor enhancer in a finished product. In some cases, the flavor of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% more than an identical amount of the control composition. [0227] The compositions described herein may provide a comparable texture profile or better texture profile than an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a texture enhancer in a finished product. [0228] The compositions described herein may provide a comparable binding profile or better binding profile than an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a binding enhancer in a finished product. [0229] The compositions described herein may provide a comparable mouthfeel or better mouthfeel than an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a mouthfeel modifier in a finished product. [0230] The compositions described herein may provide a comparable viscosity or better viscosity than an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a viscosity modifier in a finished product. [0231] The compositions described herein may provide a comparable water-retention or better water-retention than an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some embodiments, the water-retention of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% more than the water retention by an identical amount of the control composition. [0232] The compositions described herein may provide a lower calorie composition than an identical amount of a control composition wherein the control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some embodiment, the calorie count of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% less than the calorie count of an identical amount of the control composition. [0233] The compositions described herein may provide a comparable surface texture or better surface texture than an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a surface texture enhancer in a finished product. [0234] The compositions or ingredients as described herein may be used to increase the fiber content of a finished product such as a foodstuff. The compositions may provide a higher level of fiber in the finished product as compared to an identical amount of a control composition wherein the control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some embodiments, the compositions may improve the fiber content of the finished product without negatively affecting any other properties such as taste, sweetness, mouthfeel, texture, binding, or any other properties described herein. In some cases, the fiber content of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% more than the fiber content of an identical amount of the control composition. The compositions described herein may provide less aftertaste compared to an identical amount of a control composition. The control composition may comprise a predetermined amount of dough made from conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. [0235] The compositions described herein may enable products to be dried for storage before hydrating for consumption. The compositions described herein may enable products to have a greater shelf-stability. [0236] Compositions described herein provide particular advantages with respect to digestive compatibility and/or texture due to low or reduced mucilage content. Any of the compositions described herein may be substantially free of mucilaginous materials and/or derivatives of mucilage. [0237] In some embodiments, any composition described herein can comprise less than about 0.5 wt% mucilaginous materials in total to less than about 15 wt% mucilaginous materials in total. In some embodiments, any composition described herein can comprise less than about 0.5 wt% mucilaginous materials in total, about 1 wt% mucilaginous materials in total, about 3 wt% mucilaginous materials in total, about 5 wt% mucilaginous materials in total, about 10 wt% mucilaginous materials in total, or about 15 wt% mucilaginous materials in total. In some embodiments, any composition described herein can comprise less than at least about 0.5 wt% mucilaginous materials in total, about 1 wt% mucilaginous materials in total, about 3 wt% mucilaginous materials in total, about 5 wt% mucilaginous materials in total, or about 10 wt% mucilaginous materials in total. In some embodiments, any composition described herein can comprise less than at most about 1 wt% mucilaginous materials in total, about 3 wt% mucilaginous materials in total, about 5 wt% mucilaginous materials in total, about 10 wt% mucilaginous materials in total, or about 15 wt% mucilaginous materials in total. [0238] In some embodiments, any composition described herein can have about the same rheology to a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at a given aqueous concentration. In some embodiments, any composition described herein can have about the same rheology to a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 1% w/v aqueous concentration, at about a 2% w/v aqueous concentration, at about a 4% w/v aqueous concentration, at about a 8% w/v aqueous concentration, at about a 10% w/v aqueous concentration, at about a 15% w/v aqueous concentration, at about a 20% w/v aqueous concentration, at about a 25% w/v aqueous concentration, at about a 30% w/v aqueous concentration. [0239] In some embodiments, any composition described herein can have about the same gel point to a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour). [0240] In some embodiments, any composition described herein can form less viscous compositions than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at a given aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 1% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 2% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 4% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 6% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 10% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 20% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 30% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 40% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at about a 50% w/v aqueous concentration. [0241] In some embodiments, any composition described herein can have a lower gel point to a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) at a given aqueous concentration. In some embodiments, any composition described herein can have a gel point concentration at about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the gel point concentration of a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour). [0242] In some embodiments, any composition described herein can have a higher fiber content at gel point concentration than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . In some embodiments, any composition described herein can have about a 10% higher, about a 20% higher, about a 40% higher, about a 100% higher, about a 150% higher, about a 200% higher, about a 250% higher, about a 300% higher, about a 350% higher, about a 400% higher, about a 500% higher, about a 600% higher, about a 700% higher, about a 800% higher, about a 900% higher, about a 1000% higher, or greater than 1000% higher fiber content at gel point concentration than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . [0243] In some embodiments, any composition described herein can have a higher fiber content at given viscosity than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . In some embodiments, any composition described herein can have about a 10% higher, about a 20% higher, about a 40% higher, about a 100% higher, about a 150% higher, about a 200% higher, about a 250% higher, about a 300% higher, about a 350% higher, about a 400% higher, about a 500% higher, about a 600% higher, about a 700% higher, about a 800% higher, about a 900% higher, about a 1000% higher, or greater than 1000% higher fiber content at given viscosity than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . [0244] In some embodiments, any composition described herein can have a lower calorie content at gel point concentration than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . In some embodiments, any composition described herein can have about a 10% lower, about a 20% lower, about a 40% lower, about a 100% lower, about a 150% lower, about a 200% lower, about a 250% lower, about a 300% lower, about a 350% lower, about a 400% lower, about a 500% lower, about a 600% lower, about a 700% lower, about a 800% lower, about a 900% lower, about a 1000% lower, or greater than 1000% lower calorie content at gel point concentration than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . [0245] In some embodiments, any composition described herein can have a lower calorie content at given viscosity than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . In some embodiments, any composition described herein can have about a 10% higher, about a 20% higher, about a 40% higher, about a 100% higher, about a 150% higher, about a 200% higher, about a 250% higher, about a 300% higher, about a 350% higher, about a 400% higher, about a 500% higher, about a 600% higher, about a 700% higher, about a 800% higher, about a 900% higher, about a 1000% higher, or greater than 1000% lower calorie content at given viscosity than a flour (e.g. a corn meal, a wheat flour, a rice flour, a barley flour) . Methods of making compositions [0246] Described herein are methods of producing polysaccharide compositions from biomass. [0247] A method for producing a polysaccharide-containing composition may comprise: (a) obtaining a mannan- and xylan-containing biomass, (b) subjecting the biomass to a thermochemical pre-treatment, thereby obtaining a resultant suspension; and (c) subjecting the resultant suspension to a solid-liquid separation, thereby obtaining a liquid fraction and solids; and wherein the liquid fraction comprises mannan polysaccharides and xylan polysaccharides with a ratio of the mannan polysaccharide to the xylan polysaccharide of from 10:90 to 90:10. [0248] Another method for producing a polysaccharide-containing composition may comprise: (a) obtaining a soluble hexosan polysaccharide- and xylan-containing biomass, (b) subjecting the biomass to a thermochemical pre-treatment, thereby obtaining a resultant suspension; and (c) subjecting the resultant suspension to a solid-liquid separation, thereby obtaining a liquid fraction and solids; and wherein the liquid fraction comprises mannan polysaccharides and xylan polysaccharides with a ratio of the soluble hexosan polysaccharide to the xylan polysaccharide of from 10:90 to 90:10. [0249] In some embodiments, the mannan and xylan containing biomass, or the soluble hexosan polysaccharide and xylan containing biomass, may comprise one or more members selected from the group consisting of grain, grain chaff, oat, oat fiber, oat hulls, oat husks, bean pods, seed coats, seed materials, seaweeds, corn cobs, corn stover, corn leaves, corn stalks, straw, wheat, wheat straw, wheat bran, wheat middlings, rice straw, soy stalk, bagasse, sugar cane, sugar beet, sugar cane bagasse, miscanthus, sorghum residue, switchgrass, bamboo, monocotyledonous tissue, dicotyledonous tissue, fern tissue, water hyacinth, leaf tissue, roots, vegetative matter, vegetable material, vegetable waste, hardwood, hardwood stem, hardwood chips, hardwood pulp, softwood, softwood stem, softwood chips, softwood pulp, paper, paper pulp, cardboard, wood-based feedstocks, grass, nut shell, poplar, willow, sweet potato, cotton, hemp, jute, flax, ramie, sisal, and cocoa. [0250] In some embodiments the method may further comprise a step in which the biomass is pre- treated in a way that reduces average particle size. In some embodiments, the method may comprise a step (aa) between (a) and (b), wherein the biomass is physically pre-treated in a way that reduces average particle size. In some embodiments, the biomass size reduction may be carried out using a mechanical, ultrasonical, milling, chopping, chipping, griding, sprucing or refining particle size reduction method. In some embodiments, the particles formed from the biomass may have a particle size of less than 500 microns. In some aspects, the particles formed from the biomass may have a particle size of less than 475, 450, 425, 400, 375, 350, 325, 300, 275, 250 or 225 microns. [0251] Production of the polysaccharide compositions may include a pre-treatment step. In some embodiments, the pre-treatment step may occur at a temperature of from about 5 °C to about 150 °C. In some embodiments, the pre-treatment step may occur at a temperature less than 5 °C. In some embodiments, the pre-treatment step may occur at a temperature greater than 150 °C. In some embodiments, the pre-treatment step may occur at a temperature of from about 5 °C to about 10 °C, from about 5 °C to about 15 °C, from about 5 °C to about 20 °C, from about 5 °C to about 25 °C, from about 5 °C to about 30 °C, from about 5 °C to about 35 °C, from about 5 °C to about 40 °C, from about 5 °C to about 50 °C, from about 5 °C to about 75 °C, from about 5 °C to about 100 °C, from about 5 °C to about 150 °C, from about 10 °C to about 15 °C, from about 10 °C to about 20 °C, from about 10 °C to about 25 °C, from about 10 °C to about 30 °C, from about 10 °C to about 35 °C, from about 10 °C to about 40 °C, from about 10 °C to about 50 °C, from about 10 °C to about 75 °C, from about 10 °C to about 100 °C, from about 10 °C to about 150 °C, from about 15 °C to about 20 °C, from about 15 °C to about 25 °C, from about 15 °C to about 30 °C, from about 15 °C to about 35 °C, from about 15 °C to about 40 °C, from about 15 °C to about 50 °C, from about 15 °C to about 75 °C, from about 15 °C to about 100 °C, from about 15 °C to about 150 °C, from about 20 °C to about 25 °C, from about 20 °C to about 30 °C, from about 20 °C to about 35 °C, from about 20 °C to about 40 °C, from about 20 °C to about 50 °C, from about 20 °C to about 75 °C, from about 20 °C to about 100 °C, from about 20 °C to about 150 °C, from about 25 °C to about 30 °C, from about 25 °C to about 35 °C, from about 25 °C to about 40 °C, from about 25 °C to about 50 °C, from about 25 °C to about 75 °C, from about 25 °C to about 100 °C, from about 25 °C to about 150 °C, from about 30 °C to about 35 °C, from about 30 °C to about 40 °C, from about 30 °C to about 50 °C, from about 30 °C to about 75 °C, from about 30 °C to about 100 °C, from about 30 °C to about 150 °C, from about 35 °C to about 40 °C, from about 35 °C to about 50 °C, from about 35 °C to about 75 °C, from about 35 °C to about 100 °C, from about 35 °C to about 150 °C, from about 40 °C to about 50 °C, from about 40 °C to about 75 °C, from about 40 °C to about 100 °C, from about 40 °C to about 150 °C, from about 50 °C to about 75 °C, from about 50 °C to about 100 °C, from about 50 °C to about 150 °C, from about 75 °C to about 100 °C, from about 75 °C to about 150 °C, or from about 100 °C to about 150 °C. In some embodiments, the pre-treatment step may occur at a temperature of about 5 °C, about 10 °C, about 15 °C, about 20 °C, about 25 °C, about 30 °C, about 35 °C, about 40 °C, about 50 °C, about 75 °C, about 100 °C, or about 150 °C. In some embodiments, the pre-treatment step may occur at a temperature of at least 5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 50 °C, 75 °C, or 100 °C. In some embodiments, the pre- treatment step may occur at a temperature of at most 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 50 °C, 75 °C, 100 °C, or 150 °C. [0252] In some embodiments, production of polysaccharide compositions may comprise a thermochemical treatment step. In some embodiments, the thermochemical treatment step may comprise a delignification step. In some embodiments, the thermochemical treatment step may comprise treatment in an alkali solution. In some embodiments, the thermochemical treatment may comprise treatment in an acidic solution. In some embodiments, the thermochemical treatment may comprise treatment in a substantial neutral solution. [0253] In some embodiments, the pH of the alkali solution may be from about 8 to about 14. In some embodiments, the pH of the alkali solution may be greater than 7. In some aspects, the pH of the alkali solution may be about 7. In some embodiments, the pH of the acidic solution may be less than 7. In some embodiments, the pH of the neutral solution may be 7. In some embodiments, the pH of the alkali solution may be from about 8 to about 9, from about 8 to about 10, from about 8 to about 11, from about 8 to about 12, from about 8 to about 13, from about 8 to about 14, from about 9 to about 10, from about 9 to about 11, from about 9 to about 12, from about 9 to about 13, from about 9 to about 14, from about 10 to about 11, from about 10 to about 12, from about 10 to about 13, from about 10 to about 14, from about 11 to about 12, from about 11 to about 13, from about 11 to about 14, from about 12 to about 13, from about 12 to about 14, or from about 13 to about 14. In some embodiments, the pH of the alkali solution may be about 8, about 9, about 10, about 11, about 12, about 13, or about 14. In some embodiments, the pH of the alkali solution may be at least 8, 9, 10, 11, 12, or 13. In some embodiments, the pH of the alkali solution may be at most 9, 10, 11, 12, 13, or 14. [0254] In some embodiments, the pH of the acidic solution may be from about 1 to about 7. In some embodiments, the pH of the acidic solution may be less than 7. In some embodiments, the pH of the acidic solution may be from about 1 to about 2, from about 1 to about 3, from about 1 to about 4, from about 1 to about 5, from about 1 to about 6, from about 1 to about 7, from about 2 to about 3, from about 2 to about 4, from about 2 to about 5, from about 2 to about 6, from about 2 to about 7, from about 3 to about 4, from about 3 to about 5, from about 3 to about 6, from about 3 to about 7, from about 4 to about 5, from about 4 to about 6, from about 4 to about 7, from about 5 to about 6, from about 5 to about 7, or from about 6 to about 7. In some embodiments, the pH of the acidic solution may be about 1, about 2, about 3, about 4, about 5, about 6, or about 6.5. In some embodiments, the pH of the acidic solution may be at least 1, 2, 3, 4, 5, or 6. In some embodiments, the pH of the acidic solution may be at most 1, 2, 3, 4, 5, 6, or 6.5. [0255] In some embodiments, the temperature of the thermochemical treatment may be from about 40 °C to about 200 °C. In some embodiments, the temperature of the thermochemical treatment may be less than 40 °C. In some embodiments, the temperature of the thermochemical treatment may be greater than 200 °C. In some embodiments, the temperature of the thermochemical treatment may be from about 40 °C to about 50 °C, from about 40 °C to about 60 °C, from about 40 °C to about 70 °C, from about 40 °C to about 80 °C, from about 40 °C to about 90 °C, from about 40 °C to about 100 °C, from about 40 °C to about 110 °C, from about 40 °C to about 120 °C, from about 40 °C to about 130 °C, from about 40 °C to about 140 °C, from about 40 °C to about 150 °C, from about 40 °C to about 200 °C, from about 50 °C to about 60 °C, from about 50 °C to about 70 °C, from about 50 °C to about 80 °C, from about 50 °C to about 90 °C, from about 50 °C to about 100 °C, from about 50 °C to about 110 °C, from about 50 °C to about 120 °C, from about 50 °C to about 130 °C, from about 50 °C to about 140 °C, from about 50 °C to about 150 °C, from about 50 °C to about 200 °C, from about 60 °C to about 70 °C, from about 60 °C to about 80 °C, from about 60 °C to about 90 °C, from about 60 °C to about 100 °C, from about 60 °C to about 110 °C, from about 60 °C to about 120 °C, from about 60 °C to about 130 °C, from about 60 °C to about 140 °C, from about 60 °C to about 150 °C, from about 60 °C to about 200 °C, from about 70 °C to about 80 °C, from about 70 °C to about 90 °C, from about 70 °C to about 100 °C, from about 70 °C to about 110 °C, from about 70 °C to about 120 °C, from about 70 °C to about 130 °C, from about 70 °C to about 140 °C, from about 70 °C to about 150 °C, from about 70 °C to about 200 °C, from about 80 °C to about 90 °C, from about 80 °C to about 100 °C, from about 80 °C to about 110 °C, from about 80 °C to about 120 °C, from about 80 °C to about 130 °C, from about 80 °C to about 140 °C, from about 80 °C to about 150 °C, from about 80 °C to about 200 °C, from about 90 °C to about 100 °C, from about 90 °C to about 110 °C, from about 90 °C to about 120 °C, from about 90 °C to about 130 °C, from about 90 °C to about 140 °C, from about 90 °C to about 150 °C, from about 90 °C to about 200 °C, from about 100 °C to about 110 °C, from about 100 °C to about 120 °C, from about 100 °C to about 130 °C, from about 100 °C to about 140 °C, from about 100 °C to about 150 °C, from about 100 °C to about 200 °C, from about 110 °C to about 120 °C, from about 110 °C to about 130 °C, from about 110 °C to about 140 °C, from about 110 °C to about 150 °C, from about 110 °C to about 200 °C, from about 120 °C to about 130 °C, from about 120 °C to about 140 °C, from about 120 °C to about 150 °C, from about 120 °C to about 200 °C, from about 130 °C to about 140 °C, from about 130 °C to about 150 °C, from about 130 °C to about 200 °C, from about 140 °C to about 150 °C, from about 140 °C to about 200 °C, or from about 150 °C to about 200 °C. In some embodiments, the temperature of the thermochemical treatment may be about 40 °C, about 50 °C, about 60 °C, about 70 °C, about 80 °C, about 90 °C, about 100 °C, about 110 °C, about 120 °C, about 130°C, about 140 °C, about 150 °C, or about 200 °C. In some embodiments, the temperature of the thermochemical treatment may be at least 40 °C, 50 °C, 60 °C, 70 °C, 80 °C, 90 °C, 100 °C, 110 °C, 120 °C, 130°C, 140 °C, or 150 °C. In some aspects, the temperature of the thermochemical treatment may be at most 50 °C, 60 °C, 70 °C, 80 °C, 90 °C, 100 °C, 110 °C, 120 °C, 130°C, 140 °C, 150 °C, or 200 °C. [0256] In some embodiments, the thermochemical treatment may be conducted from about 1 minute to about 180 minutes. In some embodiments, the thermochemical treatment may be conducted for less than 1 minute. In some embodiments, the thermochemical treatment may be conducted for greater than 180 minutes. In some embodiments, the thermochemical treatment may be conducted from about 1 minute to about 5 minutes, from about 1 minute to about 10 minutes, from about 1 minute to about 15 minutes, from about 1 minute to about 20 minutes, from about 1 minute to about 30 minutes, from about 1 minute to about 45 minutes, from about 1 minute to about 60 minutes, from about 1 minute to about 80 minutes, from about 1 minute to about 90 minutes, from about 1 minute to about 120 minutes, from about 1 minute to about 180 minutes, from about 5 minutes to about 10 minutes, from about 5 minutes to about 15 minutes, from about 5 minutes to about 20 minutes, from about 5 minutes to about 30 minutes, from about 5 minutes to about 45 minutes, from about 5 minutes to about 60 minutes, from about 5 minutes to about 80 minutes, from about 5 minutes to about 90 minutes, from about 5 minutes to about 120 minutes, from about 5 minutes to about 180 minutes, from about 10 minutes to about 15 minutes, from about 10 minutes to about 20 minutes, from about 10 minutes to about 30 minutes, from about 10 minutes to about 45 minutes, from about 10 minutes to about 60 minutes, from about 10 minutes to about 80 minutes, from about 10 minutes to about 90 minutes, from about 10 minutes to about 120 minutes, from about 10 minutes to about 180 minutes, from about 15 minutes to about 20 minutes, from about 15 minutes to about 30 minutes, from about 15 minutes to about 45 minutes, from about 15 minutes to about 60 minutes, from about 15 minutes to about 80 minutes, from about 15 minutes to about 90 minutes, from about 15 minutes to about 120 minutes, from about 15 minutes to about 180 minutes, from about 20 minutes to about 30 minutes, from about 20 minutes to about 45 minutes, from about 20 minutes to about 60 minutes, from about 20 minutes to about 80 minutes, from about 20 minutes to about 90 minutes, from about 20 minutes to about 120 minutes, from about 20 minutes to about 180 minutes, from about 30 minutes to about 45 minutes, from about 30 minutes to about 60 minutes, from about 30 minutes to about 80 minutes, from about 30 minutes to about 90 minutes, from about 30 minutes to about 120 minutes, from about 30 minutes to about 180 minutes, from about 45 minutes to about 60 minutes, from about 45 minutes to about 80 minutes, from about 45 minutes to about 90 minutes, from about 45 minutes to about 120 minutes, from about 45 minutes to about 180 minutes, from about 60 minutes to about 80 minutes, from about 60 minutes to about 90 minutes, from about 60 minutes to about 120 minutes, from about 60 minutes to about 180 minutes, from about 80 minutes to about 90 minutes, from about 80 minutes to about 120 minutes, from about 80 minutes to about 180 minutes, from about 90 minutes to about 120 minutes, from about 90 minutes to about 180 minutes, or from about 120 minutes to about 180 minutes. In some embodiments, the thermochemical treatment may be conducted for about 1 minute, about 5 minutes, about 10 minutes, about 15 minutes, about 20 minutes, about 30 minutes, about 45 minutes, about 60 minutes, about 80 minutes, about 90 minutes, about 120 minutes, or about 180 minutes. In some embodiments, the thermochemical treatment may be conducted at least 1 minute, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, 45 minutes, 60 minutes, 80 minutes, 90 minutes, or 120 minutes. In some embodiments, the thermochemical treatment may be conducted at most 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, 45 minutes, 60 minutes, 80 minutes, 90 minutes, 120 minutes, or 180 minutes. [0257] In some embodiments, the thermochemical treatment may be conducted from about 1 hour to about 96 hours. In some embodiments, the thermochemical treatment may be conducted for less than 1 hour. In some embodiments, the thermochemical treatment may be conducted for greater than 96 hours. In some embodiments, the thermochemical treatment may be conducted from about 1 hour to about 3 hours, about 1 hour to about 4 hours, from about 1 hour to about 8 hours, from about 1 hour to about 12 hours, from about 1 hour to about 16 hours, from about 1 hour to about 20 hours, from about 1 hour to about 24 hours, from about 1 hour to about 36 hours, from about 1 hour to about 48 hours, from about 1 hour to about 72 hours, from about 1 hour to about 96 hours, from about 3 hours to about 4 hours, from about 3 hours to about 8 hours, from about 3 hours to about 12 hours, from about 3 hours to about 16 hours, from about 3 hours to about 20 hours, from about 3 hours to about 24 hours, from about 3 hours to about 36 hours, from about 3 hours to about 48 hours, from about 3 hours to about 72 hours, from about 3 hours to about 96 hours, from about 4 hours to about 8 hours, from about 4 hours to about 12 hours, from about 4 hours to about 16 hours, from about 4 hours to about 20 hours, from about 4 hours to about 24 hours, from about 4 hours to about 36 hours, from about 4 hours to about 48 hours, from about 4 hours to about 72 hours, from about 4 hours to about 96 hours, from about 8 hours to about 12 hours, from about 8 hours to about 16 hours, from about 8 hours to about 20 hours, from about 8 hours to about 24 hours, from about 8 hours to about 36 hours, from about 8 hours to about 48 hours, from about 8 hours to about 72 hours, from about 8 hours to about 96 hours, from about 12 hours to about 16 hours, from about 12 hours to about 20 hours, from about 12 hours to about 24 hours, from about 12 hours to about 36 hours, from about 12 hours to about 48 hours, from about 12 hours to about 72 hours, from about 12 hours to about 96 hours, from about 16 hours to about 20 hours, from about 16 hours to about 24 hours, from about 16 hours to about 36 hours, from about 16 hours to about 48 hours, from about 16 hours to about 72 hours, from about 16 hours to about 96 hours, from about 20 hours to about 24 hours, from about 20 hours to about 36 hours, from about 20 hours to about 48 hours, from about 20 hours to about 72 hours, from about 20 hours to about 96 hours, from about 24 hours to about 36 hours, from about 24 hours to about 48 hours, from about 24 hours to about 72 hours, from about 24 hours to about 96 hours, from about 36 hours to about 48 hours, from about 36 hours to about 72 hours, from about 36 hours to about 96 hours, from about 48 hours to about 72 hours, from about 48 hours to about 96 hours, or from about 72 hours to about 96 hours. In some embodiments, the thermochemical treatment may be conducted for about 1 hour, about 3 hours, about 4 hours, about 8 hours, about 12 hours, about 16 hours, about 20 hours, about 24 hours, about 36 hours, about 48 hours, about 72 hours, or about 96 hours. In some embodiments, the thermochemical treatment may be conducted at least 1 hour, 3 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 36 hours, 48 hours, or 72 hours. In some embodiments, the thermochemical treatment may be conducted at most 3 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 36 hours, 48 hours, 72 hours, or 96 hours. [0258] In some embodiments, a solid liquid separation step may be conducted. In some embodiments, the solid liquid separation step may comprise filtration, mechanical separation, evaporation ponds, dehydration, coagulation flocculation, chemical treatment, sedimentation, or a thermal method, or a combination thereof, and wherein the filtration is by gravity, vacuum, pressure, or centrifugation. In some embodiments, a further step may comprise further purification of the mannan polysaccharides and/or the xylan polysaccharides through ultrafiltration, chemical treatment, or nanofiltration. [0259] In some embodiments, the solids obtained in the solid liquid separation step may comprise a cellulose mixture. In some embodiments, the method may comprise a further step in which the cellulose mixture from the solid fractions is further cleaned or purified. In some embodiments, the cellulose mixture is combined with the liquid fraction to yield a composition comprising, xylan polysaccharides, mannan polysaccharides and cellulosic polysaccharides. [0260] In some embodiments, production of polysaccharide compositions may comprise an enzyme hydrolysis step. [0261] The polysaccharide compositions may be obtained from the biomass by hydrolysis, including by partial hydrolysis. In some cases, the method may comprise obtaining the polysaccharide composition and a soluble saccharide from the same biomass. [0262] In some embodiments, the production of polysaccharide compositions may comprise an enzymatic reaction. In some embodiments, the enzymatic reaction may comprise one or more enzymes placed in a suitable reaction vessel together with one or more feedstocks, which may be soluble or insoluble in water, and a suitable solvent. In some embodiments, production of polysaccharide compositions may comprise an enzyme hydrolysis step. [0263] A variety of enzymes may be suitable for use in the enzymatic reaction. Any enzyme which acts on a polysaccharide-containing feedstock may be appropriate, and it is within the ability of the skilled person to select suitable enzymes. In some embodiments, the enzymatic reaction comprises a cellulase, an endo-glucanase, a cellobiohydrolase, a lytic polysaccharide monooxygenase (LPMO), a lichenase, a xyloglucan endoglucanase (XEG), a mannanase, a chitinase, and/or a xylanase. [0264] The one or more soluble polysaccharides in the ingredient may be particularly soluble in water or alkali. For example, soluble polysaccharides used in the disclosure can include hemicelluloses such as xylans, mannans, pectins, mixed-linkage glucans, arabinogalactans, and certain cellulose derivatives such as cellulose acetate, hydroxyethyl cellulose, and hydroxymethyl cellulose, and chitosan. In some embodiments, the one or more soluble polysaccharides can comprise hemicellulose. In certain embodiments, the hemicellulose can comprise xylan and/or mannan. In certain embodiments, the hemicellulose can comprise arabinoglucuronoxylan and/or galactoglucomannan. In certain embodiments, the hemicellulose can comprise glucuronoxylan and/or galactoglucomannan. [0265] In some embodiments, the pre-treatment may include physical, chemical, combined, hydrothermal extraction, steam explosion, alkaline extraction, acid extraction, solvent, high pressure CO ₂ /H ₂ O technology, organosolv fractionation, ionic liquid extraction, deep-eutectic solvent extraction, ultrasonic-assisted extraction, microwave-assisted extraction, alkali-assisted hydrothermal process, or acid-assisted hydrothermal process pretreatments. Lu et al. Green Processing and Synthesis available at www.degruyter.com/document/doi/10.1515/gps-2021- 0065/html. [0266] In some embodiments, the lignocellulosic biomass and the non- monocotyledonous biomass may be combined. In some embodiments, the lignocellulosic biomass and the non- monocotyledonous biomass may be combined, following one or more of the pre-treatment steps discussed herein. In some embodiments, the lignocellulosic biomass and the non-monocotyledonous biomass may be in powder forms. In some embodiments, the dry flour composition comprises the powder of the lignocellulosic biomass and the powder of the non-monocotyledonous biomass in a ratio from about 10:90 to 90:10. In some embodiments, the dry flour composition comprises the powder of the lignocellulosic biomass and the powder of the non-monocotyledonous biomass in a ratio about 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, or 85:15. [0267] In some embodiments, a composition derived from the components of this disclosure may comprise 5 – 45% w/w non-mucilaginous xylan polysaccharides, 0.1 – 25% w/w mannan polysaccharides, and 1 – 30% w/w cellulosic polysaccharides, 3 – 30% w/w proteins, and 5 – 75% water, and wherein the mannan polysaccharides are galactomannan polysaccharides, galactoglucomannan polysaccharides, or a combination thereof; and wherein the cellulosic polysaccharide is partially hydrolyzed. [0268] In some embodiments, a composition derived from the components of this disclosure may comprise 5 – 45% w/w non-mucilaginous xylan polysaccharides, 0.1 – 25% w/w soluble hexosan polysaccharides, and 1 – 30% w/w cellulosic polysaccharides, 3 – 30% w/w proteins, and 5 – 75% water, and wherein the soluble hexosan polysaccharides are mannan polysaccharides, galactomannan polysaccharides, galactoglucomannan polysaccharides, soluble glucan polysaccharides, pectin polysaccharides or a combination thereof; and wherein the cellulosic polysaccharide is partially hydrolyzed. [0269] In some embodiments, the preceding composition may be a dough composition. In some embodiments, the mannan polysaccharides may be guar gum. In some embodiments, the mannan polysaccharides may be locust bean gum. In some embodiments, the non-mucilaginous xylan polysaccharides may comprise less than 5% or greater than 45% w/w. In some embodiments, the mannan polysaccharides may comprise less than 0.1% or greater than 25% w/w. In some embodiments, the cellulosic polysaccharides may comprise less than 1% or greater than 30%, the proteins may comprise less than 3% or greater than 30%, the water may comprise less than 5% or greater than 75%. In some embodiments, the non-mucilaginous xylan polysaccharides may have a degree of substitution from 1% to 50%. In some embodiments the non-mucilaginous xylan polysaccharides may have a degree of substitution of less than 1% or greater than 50%. In some embodiments, the non-mucilaginous xylan polysaccharides may be oat fiber. [0270] The dough composition may comprise greater than 30% dry w/w polysaccharides that are derived from plant cell walls or less than 30% dry w/w polysaccharides that are derived from plant cell walls. The dough composition may comprise less than 5% dry w/w in total for lignin, lignols, phenolics and polyphenolics, or greater than 5% dry w/w in total for lignin, lignols, phenolics and polyphenolics. The dough composition may comprise less than 5% dry w/w starch, or greater than 5% dry w/w starch. The dough composition may have an ash content less than 4% dry w/w, or an ash content greater than 4% dry w/w. The dough composition may have a pH from 4 to 9, from 5 to 8, or from 6 to 7, or from less than 4 to greater than 9. The dough composition may have a salt content of less than 20 mg/L or greater than 20 mg/L. The dough composition may be at a temperature from 10°C to 110°C, or from less than 10°C to greater than 100°C. [0271] A finished product may be made from the dough composition. [0272] The finished product may be a pasta product, a bread product, a bakery product, a biscuit product, a tortilla product, a chip or crisp product, a soft cookie product, a shortbread product, a crumble topping product, a breadcrumb coating product, a meat-alternative product, a gravy product, or a consumable foodstuff. The finished product may have a water activity from 0.3 to 0.7 at 21 °C or a water activity from less than 0.3 to greater than 0.7 at 21°C, or from less than 0.3 to greater than 0.7 at less than 21°C or greater than 21°C. A boiled product may be made from the dough composition. The boiled product may have a total color difference ΔE from 1 to 25 or less than 1 to greater than 25. The boiled product may have a hardness from 5000 to 17000 g or from less than 5000 to greater than 17000 g. The boiled product may have an adhesiveness from -40 to - 400 g.sec, or from less than -400 to greater than -40 g.sec. The boiled product may have a weight increase from 70% to 220%, or from less than 70% to greater than 220% compared to the weight of the raw product. The boiled product may have a height increase from 7% to 80% or a height increase from less than 7% to greater than 80%, compared to the height of the raw product. Examples Example 1 – Extracting Non-mucilaginous xylan (NMX) compositions from a biomass [0273] Xylan polysaccharides are valuable ingredients for starch-reduced or starch-free flour compositions as they can be used for texture and rheological modulation to foodstuffs whilst providing a source of dietary fiber and lowering the calorific value of the product. Xylan polysaccharides for this purpose are usually isolated from mucilage, such as psyllium seed husk, which are from the primary valuable parts of the plant. Therefore, production of mucilaginous xylan (MX) polysaccharides competes with other food crops in the agricultural system for land, water and energy usage. In the present disclosure, isolated non-mucilaginous xylan (NMX) polysaccharides from under-utilized or wasted biomass sources are surprisingly shown to be an effective ingredient in flour compositions, overcoming environmental drawbacks of MX. This is unexpected due to distinct differences between MX and MNX in physico-chemical, structural and/or mechanical properties. [0274] NMX polysaccharides can be extracted from lignocellulosic biomass, yielding soluble polymers that can modulate the mechanical properties of flours and doughs, such as by thickening and binding. Commercially available NMX polysaccharides are scarce and severely limited by price and type. Preparation of NMX ingredients can be achieved by the methods disclosed herein and successfully incorporated into polysaccharide flour compositions. In additional to soluble NMX, other distinct xylan sources in flour compositions of the present disclosure can include insoluble fiber from lignocellulosic biomass, which impart functional properties to flour compositions including, but not limited to, water binding, oil absorption, texturizing, and bulking, whilst increasing insoluble dietary fiber content. A. Extraction of soluble arabinoxylan polysaccharide from wheat bran feedstock [0275] Lignocellulosic wheat bran biomass was milled to an average particle size of 200 – 400 μm. The milled wheat bran was treated by enzymatic hydrolysis (1: 10 w/w loading, 16 h, 65 °C), using a mixture of amylase and amyloglucosidase (1 mL _enzyme / 100 g _biomass ) in water. This converted residual starch in wheat bran to glucose, producing a glucose solution and a solid fraction of de- starched wheat bran. The suspension was filtered to separate the de-starched wheat bran solids from the aqueous glucose solution. The de-starched wheat bran was further pre-treated with alkaline (1: 10 w/w loading, 0.5% NaOH, 4 h, 65 °C) in order to remove lignin, and other impurities such as lignols and phenolics, to produce an insoluble solid holocellulose fraction, which was collected by filtration. The filter cake of the holocellulose fraction was washed with a 2x volume of water. Wheat bran arabinoxylans (WBAX) were extracted from the holocellulose fraction by alkaline treatment (1: 10; w/w loading, 5% NaOH, 8 h, 95 °C) and filtered to separate soluble hemicellulose filtrate from the residual insoluble fiber. The soluble arabinoxylans filtrate was treated enzymatically (1: 10 w/w loading, 8 h, 55 °C), using laccase and protease enzymes (1 mL _enzyme / 100 g _biomass ) in water adjusted to pH 5.5 using 6 M H ₂ SO ₄ . This oxidized further lignin- carbohydrate-complex bonds and also degraded proteins into smaller peptides and amino acids for subsequent removal through a 10 kDa ultrafiltration system, retaining the soluble arabinoxylan polysaccharides in the retentate. The arabinoxylan solution was neutralized with 6 M H ₂ SO ₄ to pH 5.5 and precipitated in three volumes of ethanol and separated by centrifugation at 4000 x g for 15 minutes. The ethanol supernatant was decanted and the resulting pellet containing arabinoxylan was washed with a mixture of ethanol and water (70: 30; v/v), and further dialyzed to remove salts and small impurities of <10 kDa. The mixture was concentrated under reduced pressure until a brix of 15 was recorded, and spray dried (10 – 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min) to produce a dry arabinoxylan polysaccharide composition, termed Wheat Bran Arabinoxylan (WBAX). B. Extraction of soluble arabinoxylan polysaccharide from corn bran feedstock [0276] i) Extraction of high molecular-weight distributed arabinoxylans [0277] The method of Example 1A. was followed, with the feedstock as corn bran instead of wheat bran. The resulting dry composition comprises soluble arabinoxylan polysaccharides and was termed Corn Bran Arabinoxylan (CBAX). [0278] ii) Partially hydrolyzed extracted xylan polysaccharides [0279] The average molecular weight of the CBAX prepared in part i) was reduced to different extents by acid hydrolysis. Samples of the CBAX were hydrolyzed using different strengths of sulfuric acid in water. A sample of the CBAX prepared in part i) (9.1 wt%) was mixed with a solution of H ₂ SO ₄ of the following different concentrations in water: 20 mM, 30 mM, 40 mM, 50 mM, 75 mM. the mixture was heated at 90 °C for 6 h. The acid-hydrolyzed samples were neutralized to pH 7 ±0.5 using 6 M NaOH solution, the resulting solution was evaporated until a concentration of approximately 25wt.% in solution was achieved and then spray dried (130 °C inlet, 70 °C outlet, 2-6 mL/min), which resulted in dried powders comprising CBAX at decreasing average molecular weights with increasing concentration of acid used. The samples were termed CBAX-20, CBAX-30, CBAX-40, CBAX-50, CBAX-75 depending on the respective concentration (mM) of H ₂ SO ₄ used in the hydrolysis. C. Extraction of soluble xylan polysaccharide from corn cob feedstock [0280] Lignocellulosic corn cob biomass was knife milled to an average particle size of 200 – 400 μm. Soluble xylan polysaccharides were extracted from the milled corn cobs by alkaline treatment (1: 10; w/w loading, 5% NaOH, 8 h, 95 °C) and subsequently vacuum filtered to separate soluble xylan polysaccharide from the residual insoluble fiber. The filter cake was washed with a 2x volume water. The filtrate containing soluble xylan polysaccharide was neutralized with 6 M H ₂ SO ₄ to pH 5.5 and the xylan polysaccharide was precipitated in three volumes of ethanol and separated by centrifugation at 4000 x g for 15 minutes. The resulting supernatant was decanted and the resulting pellet containing ethanol-insoluble xylan polysaccharide was washed with a mixture of ethanol and water (70: 30; v/v), dialyzed to remove salts and further filtered to separate the water- soluble xylan polysaccharides from the water-insoluble xylan polysaccharide fiber. The water- soluble xylan polysaccharides were concentrated under reduced pressure until a Brix of 15 was recorded, and spray dried at (10 – 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). [0281] The resulting dry composition comprises soluble xylan polysaccharides and was termed Corn Cob Xylan (CCX). D. Extraction of soluble xylan polysaccharide from oat hull feedstock [0282] Lignocellulosic oat hull biomass was disc milled to an average particle size of 50-100 μm. The milled oat hulls were treated by enzymatic hydrolysis (1:10 w/w loading, 16 h, 65 °C), using a mixture of amylase and amyloglucosidase (1 mL _enzyme / 100 g _biomass ) in water. This converted residual starch in oat hulls to glucose, producing a suspension consisting of a glucose solution and a solid fraction of de-starched oat hulls. The suspension was filtered and then soluble xylan polysaccharide was extracted from the de-starched oat hulls by an alkaline treatment (1:10 w/w loading, 5% NaOH, 8 h, 95 °C) before filtering residual insoluble fiber from the soluble xylan polysaccharide. The filter cake was washed with a 2x volume of water. The filtrate containing soluble xylan polysaccharide was neutralized with 6 M H ₂ SO ₄ to pH 5.5 and the xylan polysaccharide was precipitated in three volumes of ethanol and separated by centrifugation at 4000 x g for 15 minutes. The ethanol supernatant was decanted and the resulting pellet containing ethanol-insoluble xylan polysaccharide was washed with a mixture of ethanol and water (70:30; v/v), dialyzed to remove salts and further filtered to separate the water-soluble xylan polysaccharides from the water insoluble xylan polysaccharide fiber. The water-soluble xylan polysaccharides were concentrated under reduced pressure until a brix of 15 was recorded, and spray dried at (10-15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dry composition comprises xylan polysaccharides and was termed Oat Hull Xylan (OHX). E. Extraction of a soluble xylan polysaccharide from a wheat bran feedstock through microwave-assisted liquid hot water extraction [0283] Lignocellulosic wheat bran biomass was knife milled and sieved to an average particle size of 200-400 μm. The milled wheat bran was treated by enzymatic hydrolysis (1:10 w/w loading, 16 h, 65 °C), using a mixture of amylase and amyloglucosidase (1 mL enzyme/ 100 g biomass) in water. This converted residual starch in wheat bran to glucose, producing a glucose solution and a solid fraction of de-starched wheat bran. Soluble polysaccharides arabinoxylan were extracted from the solids through microwave assisted liquid hot water extraction (1:10 w/w loading, 150 seconds, 170 or 180 °C), the liquid fraction containing soluble polysaccharides was separated by filtration and recovered. The filtrate containing soluble polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded and then passed through an anion/cation exchange resin system. The ion exchange eluate was concentrated under reduced pressure until a brix reading of 15 was recorded, then spray dried (10-15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises soluble arabinoxylan polysaccharides at a lower average molecular weight than described in example 1A and was termed WBAX-170 or WBAX-180 (depending on the temperature used for the procedure). F. Extraction of a soluble xylan polysaccharide from a corn cob feedstock through microwave-assisted liquid hot water extraction Lignocellulosic corn cob biomass was knife milled and sieved to an average particle size of 200-400 μm. Soluble polysaccharides arabinoxylan were extracted from the milled corn cob through microwave assisted liquid hot water extraction (1:10 w/w loading, 150 seconds, 170-180 °C), the liquid fraction containing soluble polysaccharides was separated by filtration and recovered. The filtrate containing soluble polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded. The resulting concentrate was passed through an anion/ cation exchange resin system and then the eluate concentrated under reduced pressure until a brix reading of 15 was recorded, then spray dried (10 – 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises soluble xylan polysaccharides at a lower average molecular weight than described in example 1C, named CCX-170 and CCX-180, according to the reaction temperature used. Example 2 – Extracting soluble hexosan compositions from biomass [0284] Soluble hexosan polysaccharides (SHPS), such as mannans and pectins, are useful functional ingredients in flours and foodstuffs because they can be used to modify rheology and/or form gels when dispersed in water. Resultingly, they offer various functions in foodstuffs (e.g. thickeners, emulsifiers, texturizers, binding, coating agents and stabilizers). Some SHPS such as pectins are able to form aqueous gels at relatively low inclusions in water, and thus are widely utilized in food stuffs such as jam, marmalade and jelly. [0285] Soluble hexosan polysaccharides are often derived from most valuable part of the plant, such as seeds (e.g. guar gum) or corm (konjac powder). An example of a low-value source of SHPS used in compositions described herein is sugar beet pectin. Alternative sources of SHPS from extracted low-value biomass sources are also desired. Described herein this example are methods of obtaining extracts of SHPS from low-value lignocellulosic biomass compositions (e.g. softwood sawdust) that are rich in soluble mannan polysaccharides. A. Extraction of a soluble hexosan polysaccharide composition from sprucewood feedstock through alkaline treatment [0286] Softwood sawdust was knife milled and sieved to an average particle size of 300–500 μm. Soluble polysaccharides were extracted from the milled softwood sawdust by alkaline treatment (1:10; w/w loading, 3% NaOH, 2% NaBH ₄ , 8 h, 95 °C) and subsequently quenched with 6 M H ₂ SO ₄ to pH 7. The slurry was filtered to separate the soluble hemicellulose fraction from the residual insoluble fiber, the filter cake was washed with 2x volumes of water. The filtrate containing soluble mannan polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded and passed through an anion/ cation exchange resin system, to remove salts and charged compounds. The eluate was concentrated under reduced pressure until a brix reading of 15 was achieved, then spray dried (10 – 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises mannan polysaccharides, a type of SHPS and was termed sprucewood mannan extract (SME). Example 3 – Extracting mannan and xylan compositions from biomass [0287] Compositions comprising both soluble xylan and mannan polysaccharides can be produced from biomass. A. Extraction of soluble mannan + non-mucilaginous xylan polysaccharide from sprucewood feedstock through microwave-assisted liquid hot water extraction [0288] Softwood sawdust (spruce) was knife milled and sieved to an average particle size of 300 – 500 μm. Soluble polysaccharides comprising mannan and xylan were extracted from the softwood sawdust through microwave assisted liquid hot water extraction (1:10 w/w loading, 150 seconds, 170 °C), the liquid fraction containing soluble polysaccharides was separated by filtration and recovered. The filtrate containing soluble polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded. The resulting concentrate was passed through an anion/ cation exchange resin system. The eluate was concentrated under reduced pressure until a brix reading of 15 was recorded, then spray dried (10 – 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises mannan and xylan polysaccharides in an approximately 40:10 ratio w/w, respectively and was termed sprucewood polysaccharide extract (SPE). B. Extracting a mannan composition and extracting a xylan composition from biomass, and recombining them [0289] Extracting a mannan-rich composition and extracting a xylan-rich composition starting from sprucewood biomass is conducted as described in Example 3A following the application of an additional ultrafiltration step with a spiral-wound membrane graded to 4000 MWCO after the anion/ cation exchange system, and further spray drying the separate retentate and permeate fractions thereby providing powders of mannan and xylan respectively. Separation of xylan and mannan fractions by ultrafiltration is possible because the xylans in this composition (SPE) have a much lower M _w than the mannans (FIG. 7) [0290] The powders are optionally recombined as follows: A predetermined amount of mannan powder and a predetermined amount of xylan powder are weighed and mixed together to form a dry powder composition with a selected ratio between the two components. Example 4 – Structural analysis and properties of xylan polysaccharides [0291] The extracted xylan polysaccharide in Example 1 were analyzed for their chemical compositions and molecular weights, and compared to selected commercially available xylans. The xylan polysaccharides prepared in Example 1 were from non-mucilaginous sources and can hence be described as non-mucilaginous xylan (NMX) polysaccharides. The commercially-available xylan polysaccharides were from either mucilaginous or non-mucilaginous sources as specified. Xylan polysaccharides can have vastly different molecular weight distributions depending on their source and this at least in part rationalizes observable effects on their physicochemical and mechanical properties. Additionally, differences in branching, chemical substitution, and side groups affect physical properties. A. Compositional Analyses [0292] Compositional analysis data was obtained as follows: Ceramic crucibles were pre-heated at 105 °C for 16 hours before weighing. 300 ±5 mg of moisture-free raw material was weighed into a 50 mL falcon tube and swelled in 72% H ₂ SO ₄ for 1 hour at 30 °C with agitation via Teflon rod. The acid-hydrolyzed suspension was then diluted to 4% H ₂ SO ₄ with H ₂ O and transferred to glass pressure tubes, then were heated for 60 minutes at 121 °C to monomerize the polysaccharides, and then filtered through the pre-weighed ceramic crucibles. The solid fraction was calcinated at 105 °C for 16 hours to remove water content before weighing, to give the weight of the acid-insoluble lignin content. The solids were then calcinated again at 575 °C for 24 hours to isolate non- combustible solids, and then the total ash content weighed. The liquid fraction was neutralized using CaCO ₃ , filtered through a suitable particle filter and analyzed via HPLC-RID to determine total monomeric sugars, and acids (xylose, arabinose, glucose, galacturonic acid, glucuronic acid and acetic acid). Samples were also analyzed via HPAE-PAD Ion chromatography to determine additional total monomeric sugars for samples with mannan derived polysaccharides (xylose, arabinose, glucose, mannose, galactose, rhamnose). An acidic aliquot of the liquid fraction was analyzed via spectrophotometer at 320 nm to determine the acid-soluble lignin content. To determine the starch content, the testing biomass sample was milled to 100-350 µm and suspended in water (10% solid loading). Amylase and amyloglucosidase enzymes (10 µL /g (gram of sample biomass) loading) were added and the mixture was incubated at 65 °C for 16 h to convert starch to glucose, without breaking down cellulose to glucose. The amount of glucose present in the resulting liquor was analyzed by HPLC-RID, which indicates the starch content. Cellulose content was calculated by subtracting the starch content from the total glucan content. The unknown fraction was calculated by subtracting the combined known total mass of the lignin and monomeric content from the starting mass of raw material and was labelled as ‘other’. Some of the main components defined as ‘other’ include, but are not limited to ash, proteins and organic acids. The values of constituent monomer unit were used to calculate the compositions of xylan polysaccharides, soluble hexosan polysaccharides and cellulosic polysaccharides by considering the nature of the polysaccharides expected to be present in the composition. The products extracted in Example 1 were analyzed as above and the results are shown in Table 1, as well as one commercial example (Wheat Arabinoxylan, Megazyme). The results obtained by this method corroborated closely with the data provided by the commercial vendor, confirming the suitability of the method. Compositional analysis for commercially available extracted NMX polysaccharides was provided by the vendor, which have been converted to compositions based on the identity of the monomer subunits (Table 1). Liquid Compositional Analysis [0293] Compositions of selected soluble polysaccharide samples, as indicated in Tables 1 using a variant of the general method. Samples were dissolved to 10 g/L concentration in 1 mL of water and brought to 4% H ₂ SO ₄ , transferred to glass pressure tubes, and then heated for 60 minutes at 121 °C to monomerize the soluble polysaccharides. The solution was neutralized using CaCO ₃ , filtered through a suitable particle filter and analyzed via HPLC-RID and HPAE-PAD. Table 1: Compositional analysis of materials (dry mass basis). N refers to ‘not measured’. 1Indicates the compositions was quantified using ‘Liquid Compositional Analysis’. Material _e ^s _{: l o} ^o l ⁿ _a ^S _{n P h i r} ^u _di ^{c s} _r ^{l y e} _y ^s s _o ^o i _t ^a _r Arabinoxylan (Wheat Flour; Low [0294] The extracted xylan high compositions are high in xylan and contain a broad range of different values for lignin, ash and other content, and variable ratios of xylose:arabinose residues. There was little difference between compositions of partially-hydrolyzed CBAX samples: CBAX- 30, CBAX-50, CBAX-75 and CBAX. B. SEC/ELSD results of comparative and example xylan polysaccharide compositions [0295] Size-Exclusion Chromatography (SEC) will be known to a person skilled in the art as a method of separating a mixture of molecules by their sizes. In this technique, the solubilized analytes are passed down a porous column where the pore size is selected to allow separation of the MW range of materials being studied. [0296] Detection was via a refractive index detector (RID) with in-line UV detection, or by evaporative light scattering detection (ELSD). Data collected according to the above method can be used to demonstrate the relative compositions of the mixture that contains molecules of specific ranges of molecular weights. A range of extracted xylan polysaccharide, as prepared in Example 1, and others purchased from a commercial source were analyzed by the described method to elucidate the molecular weight distributions (Table 2). [0297] Number average molecular weight (M _n ) was calculated using equation 1. ∑ _{^^^ ∙ ^^} ^^ = _{^ ^} Equation 1: Calculation of Number weight (M _n ), where N _i is the number of polysaccharides having the mass M _i and M _i is the molar mass of the polysaccharide. [0298] Weight average molecular weight (Mw) was calculated using equation 2. ∑ _^^ ^ _{^ ∙ ^^} ^ _{^ ௪} = Equation 2: Calculation of Number weight (M _w ), where m _i is the weight of polysaccharides having the mass M _i and M _i is the molar mass of the polysaccharide. Analytical methods [0299] Method A: PLgel Mixed-C GPC column (PL1110-6500) 300 mm x 7.5 mm I.D. 5µm. System fitted with guard column: PLgel Guard (PL1110-1520) 50 mm x 7.5 mm I.D. 5µm.Eluent: DMSO + 0.1% lithium bromide at 0.6 mL/min; Column oven at 50 °C; run time = 30 min. RI detection. [0300] Method B: System comprises 3 columns connected in series in the following order. (1) PL Aquagel-OH 50 GPC column (PL1149-6850) 300 mm x 7.5 mm I.D. 8µm. (2) PL Aquagel-OH 30 GPC column (PL1120-6830) 300 mm x 7.5 mm I.D. 8µm and (3) PL Aquagel-OH 20 GPC column (PL1149-6820) 300 mm x 7.5 mm I.D. 8µm.System fitted with guard column: PL Aquagel-OH Guard column (PL1149-1840). 50 mm x 7.5 mm I.D. 8µm.Eluent; 10mM ammonium bicarbonate (pH 9.2) at 0.6 mL/min. Column oven at 50 °C; run time = 75 min. RI detection. [0301] Method C: The method ‘Method B’, wherein the eluent was instead water containing NaCl (8.0 g L ^-1 ), KCl (0.2 g L ^-1 ), Na ₂ HPO ₄ (1.15 gL ^-1 ) and KH ₂ PO ₄ (0.2 g L ^-1 ). Table 2: The molecular weight distribution profiles measured for non-mucilaginous and mucilaginous xylans, as calculated from results using SEC. M _w = Weight average molecular weight, M _n = Number average molecular weight, PDi = Polydispersity index. Percentage of composition (w/w) that has molecular mass /kDa in the ) ⁾ following ranges (%) 0 ¹ _< 4 ² [0302] Mucilaginous psyllium seed husk (PSH), had the highest M _w , (Table 2), which was more than double the M _w of all NMXs, apart from WBAX whilst had a surprisingly high M _w of 1011 kDa. Extracted xylans that had been further hydrolyzed (Example 1Bii) or prepared by microwave- assisted hot water extraction (Example 1E-F) had lower molecular weights than the other extracts from the same source biomass. A broad range of average molecular weights were recorded for the NMX extracts, from 23-1011 kDa (M _w ). Molecular weight of extracts could be tuned by extraction temperature and/or strength of acid. C. Rheology of xylan polysaccharides from mucilaginous and non-mucilaginous sources. i) Rheology of extracted xylan polysaccharides from alternative sources [0303] Samples of selected xylan polysaccharide powders from mucilaginous sources were added to ethanol to form a slurry and then further diluted with deionized water to form the desired wt% value of Table 3 (MX) or Table 4 (NMX). The ratio of ethanol to water in the resulting sample was 1:4 and the total mass was 500 mg. Each sample was heated in a test tube at 90 °C for 5 min, with stirring. After this time, each tube was laid flat on the benchtop and left to stand for 2 min. The samples within the tube had either formed gels and not moved at all, or had travelled some distance along the tube by this time. The distance the sample had travelled was recorded and a photograph was taken of the results (FIG. 1A-B). For samples that did not form gels, the distance travelled in 2 min is indicative of the viscosity: the shorter the distance, the higher the viscosity of the solution/dispersion. The distances travelled are shown in Tables 3-4. Table 3: Viscosity of mucilaginous xylan at different concentrations in water. ‘Gel’ denotes the substance formed a gel and had not moved along the tube in any significant manner. Substance Distance travelled by mixture of following concentration / cm: [0304] The psyllium seed husk (PSH) powder formed gels even at low concentrations (Table 3), confirming the expected mucilaginous behavior. [0305] The extracted xylan polysaccharide compositions from non-mucilaginous sources (Table 4) failed to form a non-moving substance (e.g. a gel or otherwise) at 2.5 wt.%, so higher concentrations (10 and 20 wt.%) were trialed. Table 4: Viscosity of non-mucilaginous extracted xylan powder at different concentrations. ‘Precipitate’ denotes the substance formed a thick, immobile paste/suspension or insoluble matter which had not moved along the tube. Substance Distance travelled /cm by mixture of following [0306] The results at 2.5 wt% (Table 4), with the exception of the OHX (which may have behaved differently due to the higher lignin content), show that as M _w of the xylan increases (Table 2), the distance travelled decreases (viscosity increases). None of the NMX polysaccharides formed gels, even at higher concentrations than were attempted for the mucilaginous example (Table 3). Viscosity and gelling properties of polysaccharides will be understood by one skilled in the art to be in part related to the dynamic hydrogen bonding that occurs between the polymers (cross-linking). Gelation involves the formation of ‘junction zones’ (the interaction of a section of the polysaccharide with a section on another molecule through intermolecular forces). The difference in rheology (Table 3, Table 4) can be rationalized in part by the difference in molecular weight distributions as larger molecules leads to more contact area for inter-molecular forces and more likelihood to form junction zones. The MX had a higher M _w (Table 2, part B) compared to the NMXs. However, rheological and gelling properties do not have a simple linear correlation with molecular weight, as they are also affected by degree of branching, which can be estimated in xylans by the arabinose:xylose ratio. [0307] Gelation and formation of junction zones are also related to the presence of additional groups functional groups such as carboxyl groups; MX comprises a greater number of these groups than non-mucilaginous ones; a study rationalized the role of carboxyl groups in impacting the rheology of specifically psyllium husk MX (Farahnaky A. 2010. http://dx.doi.org/10.1016/j.jfoodeng.2010.04.012). [0308] In summary, the rheology and gelling properties of xylan polysaccharides can be affected by the frequency and nature of junction zone formations between the polysaccharides. The former is affected by average molecular weight and the frequency of carboxyl groups and the latter is affected by branching and functional groups. The high molecular weight, high carboxyl group frequency and high branching can lead to high viscosity and gelling for MX polysaccharides (Table 3). Amongst the NMX, there was correlation between average molecular weight and viscosity. The NMX polysaccharides with highest M _w , such as WBAX and CBAX, are able to increase viscosity of solutions without producing undesirable slimy masses formed with MX polysaccharides. Additionally, shorter NMX polysaccharides such as CBAX-50 are expected to be superior for increasing the soluble dietary fiber content of foodstuffs when extreme rheology modification is undesired. (Table 4). ii) Molecular weight distribution and viscosity relationship in isolation [0309] The Rheology of further powders made in Example 1B, part ii) were assessed by the above method and the outcome is depicted in FIG. 2. These samples had similar compositions (Table 1), but different molecular weight distributions, due to having been hydrolyzed to different extents. This allows determination of the relationship between molecular weight distribution and viscosity in isolation for CBAX. Table 5: Viscosity of non-mucilaginous extracted xylan powder treated at different concentrations of H ₂ SO _4. Substance Distance travelled by mixture of following Example 1B CBAX-50 3.2 5.0 The results (Table 5) demonstrate a positive correlation between concentration of acid used during hydrolysis of the polysaccharide composition (Example 1B, part ii)) and the distance travelled, therefore samples that were hydrolyzed to a greater extent were less viscous. The difference between the samples was the molecular weight distributions (Table 2), in that samples that had been hydrolyzed using stronger acid had lower average molecular weights. Therefore, the effect of the molecular weight distribution on viscosity is demonstrated in isolation and confirm that viscosity of NMX polysaccharides increase with increased molecular weight. D. Physical property comparison of extracted xylan polysaccharides from a mucilaginous and a non-mucilaginous source [0310] Properties of a substance comprising xylan polysaccharides from a mucilaginous source, psyllium seed husk powder (PSH), were compared to that of a substance comprising NMX polysaccharides, corn bran arabinoxylan (CBAX). The CBAX had a Mw value of 607 kDa and the PSH 1,540 kDa (Table 2) and resultingly their physical properties remain very different. Wetting of Powders [0311] 9 samples (mass = 50 mg) of each testing powder (PSH and CBAX) were prepared. To each sample was added an amount of water, to form mixtures of the given weight percentages in Table 6 and mixed by hand until a homogeneous consistency, by visual inspection, was achieved. The resulting mixtures were dispensed fully into small test tubes and left to stand for 16 h. The tubes containing the mixtures were then inverted upside-down for 30 seconds and photographed. The photographs were interpreted visually, with the observations summarized in Table 6. The samples were manually pinched and stretched between a thumb and forefinger, and the texture and consistency were assessed (Table 6). The photograph of the mucilaginous testing samples are depicted in FIG. 3A and the same of the non-mucilaginous testing samples in FIG. 3B. Table 6: Mechanical properties of a xylan polysaccharide form a mucilaginous (PSH) and a non- mucilaginous source (CBAX). Observations when the test tubes of mixtures were inverted and when mixtures were touched and stretched (between thumb and forefinger wt. % Psyllium Seed Husk Example 1B (CBAX) Sample Arabinoxylan (PSH) [0312] The wetted samples from a non-mucilaginous source (CBAX) formed thickened opaque dispersions/solutions, but, unlike the wetted samples from mucilaginous sources, did not form a strong “mucilaginous hydrocolloid” gel or slimy consistency at any ratio. This demonstrates the different physical properties of a “non-mucilaginous xylan polysaccharide” compared to a “mucilaginous hydrocolloid”. Optical microscopy [0313] To a 50 mg sample of each sample xylan powder (PSH or CBAX) was added water and the mixture stirred until homogeneity was achieved. Each resulting mixture was inspected visually at 40 x magnification and photographed. The photographs are shown in FIG. 4A (mucilaginous source) and FIG. 4B (non-mucilaginous source). The image of the PSH mixture appears with defined regions, consistent with gel formation and the CBAX image shows fine particles distributed uniformly in a liquid phase. The visual interpretation of the images is that PSH formed a gel typical of mucilage, whilst and that the sample from the non-mucilaginous source formed a fine, viscous dispersion. [0314] The conclusion is the MX polysaccharides when hydrated, formed a “mucilaginous hydrocolloid” (slimy gel) whereas the NMX polysaccharides formed thick dispersions or thick solutions at low water contents (e.g. a paste), but not a gel consistency such as depicted in FIG. 4A. Therefore, as they are neither derived from mucilage, nor have physical mucilaginous properties, they are termed herein a “non-mucilaginous xylan polysaccharide”. The difference in physical properties are due to difference in chemical composition, chain length and branching. In food applications, mucilaginous properties can be unpalatable, whereas NMX polysaccharides such as CBAX may offer desired functional properties to the flour without a slimy gelatinous mouthfeel. E. Assessing physical properties of bound xylan (insoluble fiber) compositions compared to extracted xylan, [0315] Another source of NMX is hemicellulose that may be bound to cellulose in the form of insoluble plant fiber, for example, in oat hull fiber prior to xylan extraction by the method of Example 1D. The physical properties of insoluble fibers, (comprising lignocellulose, including NMX polysaccharides), upon wetting are demonstrated and compared directly to extracted xylan (Example 1B CBAX). [0316] Nine samples of mass 0.05 g of each of the following insoluble fiber compositions (ground corn cobs, oat hull fiber, wheat straw fiber) were prepared to different concentrations and analyzed as per the method of part D; the photographs depicted in FIG. 5A-C and summarized in Table 7, with comparisons to the results obtained for Example 1B CBAX of part D (FIG. 3B). Table 7: Results comparing the properties of extracted xylan to bound xylan (in the form of insoluble fiber compositions). Observations when the test tubes of mixtures were inverted and when mixtures were touched and stretched (between thumb and forefinger) are given. Sample Example 1B CBAX Ground Corn cobs Wheat Fiber Oat Fiber wt % Observatio Observation Observations Observation Observation Observations Observatio Observations d in when inver touched touched when invert touched when inver water ted & stretched & stretched ed & stretched ted s s t, t, [0317] The insoluble fiber compositions are able to absorb all water at low wt% inclusions, though as the amount of water increases, a suspension of particles formed which settles over time, and the rheology of the water is not altered (there is no observed thickening effect). [0318] The results confirm that insoluble fiber compositions comprising bound xylan and cellulosic polysaccharides, when hydrated, have physical properties that differ to the extracted NMX polysaccharides, because they do not dissolve in the water. However, neither compositions can form gels (e.g. FIG. 4A) like the psyllium seed husk powder (part D). Thus, demonstrating the difference between these three categories of compositions on the grounds of their physical properties and confirms both extracted xylan powders of Example 1 and bound xylan-containing insoluble fiber compositions have non-mucilaginous physical properties. Summary of structure and rheology of xylan polysaccharides [0319] Xylan polysaccharides derived from mucilage form strong aqueous-based gels and do so at relatively low concentrations, which contrasts with the extracted NMX polysaccharides described herein, which do not form gels even at high concentrations. There is positive correlation between molecular weight and viscosity. The mechanical property difference is additionally rationalized by other features on a molecular level that will be known to one skilled in the art to affect the intermolecular dynamic hydrogen bonding between the polymers, such as the frequency of carboxyl groups and the degree of branching. Resultingly, a NMX can be selected to give a particular effect to the flour, according to its molecular weight. MXs are known to often impact the mechanical properties of a flour foodstuff to such an extent as to be undesirable. NMXs bound to cellulose in insoluble fiber displayed no gelling behavior when hydrated and are also not expected to cause unhelpful extreme modulations to the mechanical properties of the foodstuff, while improving insoluble dietary fiber content. Example 5– Structure and properties of soluble hexosan polysaccharides [0320] A number of different soluble hexosan polysaccharide compositions were used as purchased from commercial sources, in addition to those as prepared in Examples 2 and 3. The hexosan polysaccharides compared are often commercially categorized as ‘primary ingredients’ derived from the highest-value parts of the plant (e.g. guar gum from guar beans) or ‘co-product ingredients’ obtained from what can be considered as lower-value or waste streams from plant processing (for example, pectin from sugar beet), as specified. The SHPS have differing properties and resulting roles in flour compositions. A. Compositional Analyses [0321] Compositional analysis data was obtained as per the method of Example 4A. [0322] A sample of sugar beet pectin was analyzed by a different method: 200 ±5 mg of moisture- free sugar beet pectin was weighed into a 50 mL falcon tube, suspended and dissolved in buffer (10 mL total volume, 0.1 M NaOAc, 4.5 pH adjusted with acetic acid). 3800 units of pectinase from Aspergillus was loaded into the falcon tube and subsequently placed into a shaking incubator (45 °C, 16 h) in order to enzymatically hydrolyze the sugar beet pectin into its sugar, and sugar-acid components. The enzyme was denatured by heat treatment (95 °C, 10 minutes), the sample was then filtered through a suitable particle filter and analyzed via HPLC-RID to determine total monomeric sugar-acid content (glucuronic and galacturonic acid). The sample was also analyzed via HPAE- PAD ion chromatography to determine total monomeric sugars (rhamnose, arabinose, xylose, glucose, galactose, mannose). This procedure in combination with procedure above enables a total composition including sugars, acids, lignin, ash, and other, in which the main components defined as ‘other’ include, but are not limited to ash, proteins and organic acids. The values of constituent monomer unit were used to calculate the compositions of xylan polysaccharides, SHPS and cellulosic polysaccharides by considering the nature of the polysaccharides expected to be present in the composition from the relevant literature. The results for products analyzed are shown in Table 8. Compositional analysis for commercially available extracted xylan polysaccharides was provided by the vendor, which has provided the compositions based on the identity of the monomer subunits (Table 8).

Table 8: Compositional analysis of materials. ‘N’ refers to ‘not measured' and assumed close to zero. ‘N/A’ refers to ‘not applicable’ because the substances of the ratio in question were not measured. c _i ^{: l :} _{: e} ^s _n ⁿ s _{l y} ^{s s} _l ^l _y ^l _y ^s _e ^u _di ^s _{e r} : : . [0323] Ratios of mannosyl to galactosyl to gluosyl residues are meaningful for polysaccharides that are glucomannans, galactomannans or glucogalactomannans, which does not include sugar pectin. Compositions that are understood to be more soluble in water, such as guar gum, had a higher mannosyl: galactosyl residue ratio than those with lower ratios, such as locust bean gum. Despite the high ratio, the Example 3A SPE had a high solubility in water. B. SEC/ELSD results of SHPS compositions [0324] The methods of Example 4B was used to analyze the molecular weight distributions of different SHPS compositions. The results are shown in in Table 9. Table 9: Molecular weight distribution results for different soluble hexosans. M _w = Weight average molecular weight, M _n = Number average molecular weight, PDi = Polydispersity index. Percentage of composition (w/w) that has molecular mass /kDa in the following 0 ¹ _< 1,2-β-Glucan (Sugar beet. M z m B 270 214 126 00 00 00 00 00 00 00 00 00 1000 e.g, SPE, sugar beet pectin) had lower M _w values than the ‘primary ingredient’ polysaccharides (e.g. from konjac powder) and so may provide different functions in flour compositions. C. Rheology of soluble hexosan polysaccharides from conventional and from plant-waste sources [0326] Using the method of Example 4C, the viscosities of different soluble hexosans were assessed at concentrations of 2.5, 10 and 20 wt.%, although if the substance at 10 wt.% formed a gel, it was assumed it would also at 20 wt.%. The results are depicted in Table 10 and FIG. 6. Example 3A SPE is a mixture of mannan (SHPS) and xylan polysaccharides, however is included with these results for SHPS compositions as it had a high SHPS content (66.5 wt.%). Table 10: Viscosity results for different SHPS compositions. Substance Distance travelled /cm by mixture of following concentration: Konjac glucomannan No movement No movement β-glucan (barley low No movement 4.6 [0327] In a similar manner to Example 4C, the viscosity results correlate closely with the M _w values (Table 9), with minor exceptions that could be attributed to other features of the polysaccharides. Konjac galactomann was the only composition to form a non-moving substance at 2.5 wt.%; it was not the composition with the highest M _w , but is known to be highly viscous due to a low frequency of acetylation (Singh et al. (2018), https://doi.org/10.1016/j.ijbiomac.2018.07.1300141-8130). [0328] Interestingly, some SHPS from by-product plant sources, like sugar beet pectin formed very viscous mixtures as those from primary ingredient sources (e.g. guar gum) do. Included are examples of SHPS with high M _w values and high viscosities that would be expected to modulate the mechanical properties of a flour or resulting dough composition substantially, or alternatively those with lower M _w values would be expected to impact the mechanical properties of a flour product lesser. The examples that displayed less/no movement offer functions such as thickening and binding to the foodstuff. In addition, other SHPS may have functions such as water-binding and texture modulation in flour compositions, and may further interact with other ingredients in more complex systems to modify the rheology. All examples increase the amount of soluble dietary fiber in the composition, with relatively lower calorific value compared to starch, and so an example can be selected depending on what type of function is desired in the product. D. Analysis of extracted polysaccharide mixtures [0329] Example 3A SPE is high in SHPS (Table 8) though additionally contains NMX. The molecular weight distributions of Example 3A SPE were assessed by preparative-SEC (analysis as per method of Example 4B), separating the composition into 12 fractions of increasing molecular weight. The compositions of fractions were analyzed by method of Example 4A and the results are depicted in FIG. 7A. The relative concentrations of components within the fractions are further depicted in FIG. 7B. [0330] Surprisingly, the mannan (SHPS) content of the fractions increased as the molecular weight of the fractions increased. Only fractions with molecular weight below 4.7 kDa contained any content of xylan above 5 wt.%. A skilled person will be able to make use of this unexpected feature to allow for tuning of the xylan: mannan ratio or full separation of the xylan content from the mannan, by the method proposed in Example 3C, to produce a purified SHPS composition, with an increased M _w value due to removal of the low-mass xylans. Example 6 – Insoluble fiber sources of cellulose and bound xylan [0331] Insoluble fiber ingredients are useful in the flour compositions described herein as sources of both ‘bound’ xylan and cellulosic polysaccharides simultaneously, which gives health benefits to the final foodstuff and on some occasions distinct structural or textural benefits. Compositional analysis of the insoluble fiber ingredients used in following examples was performed according to Example 4A and the results are depicted in Table 11. Partially-hydrolyzed oat (HOF) and corn fiber (HCF) were generated from the raw material compositions (Oat fiber and ground corn cobs respectively) with treatment of various enzymes and water and resulted in a composition with increased cellulose content compared to the raw materials. Table 11: Compositional analysis results for insoluble fibers used in the examples section. N refers to ‘not measured’. Material Cellulose Xylan Soluble Ash Lignin Others Partially- 68% 25% N 0.5% 2% 5.5% Example 7 - Properties of polysaccharide mixture flour compositions [0332] Mixtures comprising both NMX polysaccharides and soluble hexosan polysaccharides can be extracted by the method of Example 3A. Dry flour compositions described herein can be generated with different combinations of NMX polysaccharide, SHPS and cellulosic polysaccharide. Properties of these dry flours were measured. A. Physicochemical properties of dry flours [0333] Dry flour compositions commonly have characteristics such as powder flow, absorption and retention of oils and water and measurable impact on pH and conductivity when mixed with water. Different flour compositions, spanning a broad range of polysaccharide compositions, were formed by mixing the dry powder together, using specified amounts of ingredients: guar gum or locust bean gum, plus oat fiber (Table 13). Further flour compositions were prepared using alternative ingredients, results were collected and shown in Table 14. [0334] Powder flow was measured by placing 50 g of material in a conical funnel and the height was increased, maintained at 2-4 cm above the top of cone, to build up a symmetrical cone of powder. The repose angle was calculated according to equation 3. ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ = ^^ ^^ ^^ ^{ି^} ( ^{^^^^^௧ ^^ ^^^^} ^ _{.ହ∗ௗ^^^^௧^^ ^^ ^^^^} ) based on measurements of the height and diameter of the resulting pile formed. Table 12: Interpretation of repose angles (as calculated in Equation 3). Flow Property Repose angle [°] Excellent 25 – 30 Good 31 – 35 Fair - aid not needed 36 – 40 Passable - may hang up 41 – 45 Poor - must agitate, vibrate 46 – 55 Very poor 56 – 65 Very, very poor > 66 Fat absorption capacity (FAC) and water absorption capacity (WAC) [0335] Water absorption capacity (WAC) was measured according to method AACC 88-04 adapted slightly for these samples as these samples include gums which swell. Ten mL of water was added to 0.05 g of sample and centrifuged at 4100 RPM for 10 min. The sediment was weighed, and WAC calculated using Equation 4: ^ _{^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ [%] = 100 ∙ ൬} ^{^^ ^^ ^^ ^^ℎ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^} ^ _{^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ℎ ^^ ^} Equation 4: Calculation of WAC or weight values. [0336] Similarly, fat absorption capacity (FAC) was measured by adding 5 mL rapeseed oil to 1 g of sample, and leaving samples overnight for the sample to absorb the oil. Then the samples were centrifuged and FAC calculated according to the conditions and Equation 4. pH, conductivity, and salt concentration [0337] 0.1% w/w of each sample was dissolved in water at 21 ºC. pH of the solutions was measured using a pH meter (Mettler Toledo), and conductivity was measured using a TDS&EC conductivity meter. Salt concentration was calculated from the conductivity measurements, using a calibration curve from measurements of salt solutions from 3 mg/L to 100 mg/L. Results Table 13: Physico-chemical properties of the mixtures of guar gum: oat fiber and locust bean gum: oat fiber WAC FAC Repose pH Conductivity Salt ° 50:50 807 437 49 6.42 17 6.7 [0338] Compositions comprising GG had a higher WAC than equivalent powders comprising locust bean gum. This is in part rationalized because the GG has a lower mannose: galactose residue ratio (Table 8) and is therefore expected to be more hydrophilic. The amount of oat fiber in the composition contributed to the FAC, hence the use of the oat fiber with a SHPS together leads to a flour with desirable WAC and FAC. Table 14: Physico-chemical properties of additional flour compositions Flour WAC FAC (%) Response pH Conductivity Salt composition (%) angle ( ^o ) (mS/cm) (mg/L) [0339] The replacement of OF with WF caused reduced values for WAC and FAC (Table 13-14). The replacement of some GG with Example 1B CBAX also caused greatly reduced values for WAC and FAC (Table 13-14). The sugar beet pectin – OF mixture had a much reduced WAC and FAC compared to the GG:OF or LBG:OF flours of equivalent ratios, but unexpectedly lowered the pH significantly and gave high measurements for salt concentrations and conductivity. B. Rheology of Combinations of polysaccharides [0340] The viscosities of different flour compositions that can be made from the above method were compared to that of starch polysaccharides. Starch polysaccharides are traditionally utilized heavily in edible flour compositions because of their physical and chemical properties, so are a suitable comparative example. In some instances, flour compositions described herein are able to replicate the rheology of starch. [0341] Using the method of Example 4C, the viscosity of different mixtures comprising both extracted xylan polysaccharides and soluble hexosan polysaccharides was assessed and compared to that of commercially available starches (corn, potato and tapioca). The results are shown in Table 15 and FIGS. 8A-B. Table 15: Viscosity results for different polysaccharide mixture or starch compositions. N = not measured. Substance Distance travelled / cm by mixture of following concentration: Example 1 CBAX-30 1.1 N 6.0 and sugar beet pectin [0342] The results show surprisingly that the mixture of sugar beet pectin with CBAX can form viscous consistencies at comparable concentrations to tapioca starch at 2.5 wt%, hence this combination could be a suitable replacement in foodstuffs. However, whilst some sugar beet pectin and CBAX compositions increased the viscosity of the mixtures, none underwent a gelatinization process like starch did at concentrations of 10 wt% or higher, nor did any of the NMXs individually (Table 4 and 5). This indicates certain polysaccharide flour compositions described herein may also be useful when a significant thermally-induced structural change is not desired, and instead can be used primarily to increase dietary fiber content of a foodstuff. Example 8 – Preparing dough-like systems based on the polysaccharides flour composition [0343] Dough compositions are traditionally made from grain flours that are high in starch, such as wheat grain flour. These ingredients are useful in creating doughs with desired physical properties (e.g., desired degrees of extensibility, elasticity, tenacity and stickiness), however such flours are derived from the most valuable parts of the plant crop, are high in calories and cause a higher glycemic response. In this example, presented are flour compositions that overcome these disadvantages of starch polysaccharides, while also being suitably malleable as they can be worked into pasta shapes (fettuccine). A. Guar gum (SHPS) + Oat fiber (non-mucilaginous xylan + cellulose) + whole egg [0344] Samples of Guar gum: Oat fiber over various ratios (100:070:30, 60:40, 50:50, 40:60, 30:70, 0:100) were mixed with added egg until they could be worked into a dough like system. The amounts of the components used are shown in Table 16. [0345] A wheat control dough was also produced by mixing 20 g of wheat flour with 10 g of water. Table 16: Components of polysaccharides dough Guar gum (SHPS): Guar gum (g) Whole Oat Fiber (xylan + ( _SHPS ^{Oat fiber (g)} cellulose) ₎ egg (g) 100:0 20 0 N/A 70:30 14 6 42 60:40 12 8 43 50:50 10 10 45 40:60 8 12 44 30:70 6 14 43 0:100 0 20 N/A [0346] The dough was rolled into a ball and refrigerated for 30 min (See top row of FIG. 9). After refrigeration, the balls were pressed flat, into an oval shape of about 1 cm thickness, and processed in a Marcato Atlas 150 pasta machine (See the middle row of FIG. 9). The dough was rolled into sheets at roller thickness setting 2 (3.1 mm) to form fettuccini strips (6 mm width) (See the bottom row of FIG. 9). The consistency of the dough, the sheets, and the fettuccini made from the sheets are presented in FIG. 9. [0347] The dry weight composition of the dough and the full composition of the dough are presented in Table 17 and Table 18, respectively. Table 17: Dry weight composition of guar gum + oat fiber + whole egg. Dry composition cannot be given for doughs 0:100 or 100:0 as no amount of whole egg added allowed an acceptable composition to form. Guar gum (SHPS):Oat Xylan ^Mannan Cellulose Protein Fat Lignin Ash Others Fiber (xylan + _(SHPS) cellulose) 100:0 N/A N/A N/A N/A N/A N/A N/A N/A 70:30 8.6% 41.0% 10.0% 20.0% 13.3% 1.7% 1.8% 3.7% 60:40 11.4% 34.9% 13.2% 19.9% 13.5% 1.9% 1.8% 3.5% 50:50 14.0% 28.6% 16.3% 20.2% 13.9% 2.0% 1.9% 3.3% 40:60 16.9% 23.1% 19.7% 19.7% 13.7% 2.1% 1.8% 3.1% 30:70 19.9% 17.4% 23.1% 19.2% 13.5% 2.3% 1.8% 2.8% 0:100 N/A N/A N/A N/A N/A N/A N/A N/A [0348] Samples comprising guar gum (SHPS): oat fiber (xylan + cellulose) with ratios of 100:0 and 0:100 were unable to form dough consistencies, but, in presence of whole egg, composite compositions comprising guar gum: oat fiber with ratios of from 30:70 to 70:30 were all able to form dough consistencies, similar to the wheat flour control. Compositions comprising guar gum: oat fiber with ratios of from 60:40 to 40:60 were best able to maintain dough consistency and maintain their structure when rolled into a sheet. Compositions comprising guar gum: oat fiber with ratios of 70:30 and 30:70 were able to do this, though to a lesser extent and had a greater tendency to fragment and fracture. Table 18: Dough composition of guar gum + oat fiber + whole egg pasta Guar gum (SHPS) : Oat Fiber (xylan Water Xylan (SHPS) Cellulose Protein Fat Lignin Ash Others + cellulose) 100:0 N/A N/A N/A N/A N/A N/A N/A N/A N/A 70:30 51.6% 4.2% 19.9% 4.8% 9.7% 6.4% 0.8% 0.9% 1.8% 60:40 51.9% 5.5% 16.8% 6.4% 9.6% 6.5% 0.9% 0.9% 1.7% 50:50 52.7% 6.6% 13.5% 7.7% 9.6% 6.6% 0.9% 0.9% 1.5% 40:60 52.3% 8.1% 11.0% 9.4% 9.4% 6.5% 1.0% 0.9% 1.5% 30:70 51.9% 9.6% 8.4% 11.1% 9.2% 6.5% 1.1% 0.9% 1.4% 0:100 N/A N/A N/A N/A N/A N/A N/A N/A N/A B. Guar gum (SHPS) + Oat fiber (non-mucilaginous xylan + cellulose) + pea protein + water [0349] Samples comprising guar gum: oat fiber over various ratios (70:30, 60:40, 50:50, 40:60, 30:70, 0:100) were mixed with pea protein and added water until they could be worked into a dough like system, and processed by equivalent method to part A. The amounts of the components used are shown in Table 19. Table 19: Components of polysaccharides dough Guar Gum (SHPS): Guar gum (g) Oat fiber Oat Fiber (xylan + (xylan + (SHPS) _{Pea protein (g)} ^Water cellulose) cellulose) (g) _(g) 70:30 14 6 5 50 60:40 12 8 5 46 50:50 10 10 5 48 40:60 8 12 5 48 30:70 6 14 5 45 [0350] The presented in FIG. 10A. As shown in FIG. 10B. Samples comprising guar gum: oat fiber with ratios of 100:0 (no cellulose content), 30:70, and 0:100 (no SHPS content) were unable to form dough consistencies, let alone forming sheets or fettuccini. This indicates the necessity of a minimum level of SHPS, independent of the non-mucilaginous xylan polysaccharide present in Oat fiber, to form dough like consistencies. [0351] The dry weight composition of the dough and the full composition of the dough are presented in Table 20 and Table 21 respectively. Table 20: Dry weight composition of guar gum + oat fiber + pea protein. For 100:0 a functional composition could not be made. (SHPS):OF (xylan + Xylan SHPS Cellulose Protein Fat Lignin Ash Others cellulose) 100:0 N/A N/A N/A N/A N/A N/A N/A N/A 70:30 10.3% 49.3% 12.0% 18.8% 1.8% 2.1% 0.3% 5.4% 60:40 13.8% 42.2% 16.0% 18.5% 1.8% 2.2% 0.3% 5.1% 50:50 17.2% 35.2% 20.0% 18.2% 1.8% 2.4% 0.3% 4.9% 40:60 20.6% 28.2% 24.0% 17.8% 1.8% 2.6% 0.3% 4.7% 30:70 24.1% 21.1% 28.0% 17.5% 1.8% 2.7% 0.3% 4.4% [0352] Compositions comprising guar gum: oat fiber with ratios of 70:30 to 40:60, pea protein and water were all able to form doughs (FIG. 10A). In the presence of pea protein and water, compositions comprising guar gum: oat fiber with ratios of 60:40 and 50:50 were best able to maintain dough consistency and when rolled into sheet were best able to maintain their structure. Compositions comprising guar gum: oat fiber with ratios of 70:30, and 40:60 were able to do this, though to a lesser extent, and had a greater tendency to fragment and fracture. Table 21: Dough composition of guar gum + oat fiber + pea protein Water Xylan SHPS Cellulose Protein Fat Lignin Ash Others (SHPS):OF (xylan + cellulose) 70:30 66.7% 3.4% 16.4% 4.0% 6.3% 0.6% 0.7% 0.1% 1.8% 60:40 64.8% 4.9% 14.8% 5.6% 6.5% 0.6% 0.8% 0.1% 1.8% 50:50 65.8% 5.9% 12.1% 6.9% 6.2% 0.6% 0.8% 0.1% 1.7% 40:60 65.8% 7.1% 9.6% 8.2% 6.1% 0.6% 0.9% 0.1% 1.6% 30:70 64.3% 8.6% 7.5% 10.0% 6.3% 0.6% 1.0% 0.1% 1.6% C. Locust bean gum (SHPS) + Oat fiber (non-mucilaginous xylan + cellulose) + egg [0353] Samples of Locust bean gum: Oat fiber over various ratios (100:0, 70:30, 60:40, 50:50, 40:60, 30:70, 0:100) were mixed with whole egg until they could be worked into a dough like system, and processed by equivalent method to part A. The amounts of the components used are shown in Table 22. Table 22: Components of polysaccharide-containing dough Locust bean gum (LBG) (SHPS): Oat fiber (OF) Locust bean Oat fiber (xylan gum (g) (SHPS) ^{Whole egg (g)} (xylan + cellulose) _{+ cellulose) (g)} 100:0 20 0 36 70:30 14 6 40 60:40 12 8 38 50:50 10 10 36 4 ^0:60 _{8 12 37} 30:70 6 14 37 0:100 0 20 38 [0354] The consistency of the dough, the sheets and the fettuccini made from the sheets are presented in FIG. 11. As shown in FIG. 11, the top row shows the doughs; the middle row shows the sheets; and the bottom row shows the fettuccini for each of the samples with varying ratios of locust bean gum: oat fiber. [0355] The dry weight composition of the dough and the full composition of the dough are presented in Table 23 and Table 24, respectively. Table 23: Dry weight composition of locust bean gum + oat fiber + whole egg mixtures LBG (SHPS): OF (xylan + Xylan SHPS Cellulose Protein Fat Lignin Ash Others cellulose) 100:0 0% 60.1% 0% 20.5% 11.9% 2.1% 1.5% 3.9% 70:30 8.7% 40.7% 10.2% 20.3% 12.9% 2.2% 1.7% 3.3% 60:40 11.8% 35.5% 13.8% 19.4% 12.4% 2.3% 1.6% 3.2% 50:50 15.0% 30.1% 17.5% 18.4% 12.0% 2.5% 1.6% 3.0% 40:60 17.9% 23.9% 20.8% 18.3% 12.2% 2.5% 1.6% 2.9% 30:70 20.9% 17.9% 24.3% 17.9% 12.2% 2.6% 1.7% 2.7% 0:100 N/A N/A N/A N/A N/A N/A N/A N/A [0356] Sample comprising Locust bean gum: Oat fiber with a ratio of 0:100 was unable to form dough consistency, but compositions comprising Locust bean gum: Oat fiber with ratios from 100:0 to 30:70 were all able to form dough consistency. Compositions comprising Locust bean gum: Oat fiber with ratios of 70:30 and 40:60 were best able to maintain dough consistency and when rolled into sheet were best able to maintain their structure. The doughs formed a consistency with high resistance to handling and mechanical stress. The ability to form a dough in the absence of Oat fiber (non- mucilaginous xylan polysaccharide + insoluble cellulose) is noteworthy. However, this does not indicate whether such a composition may be suitable for a finished cooked product made from the dough. Table 24: Dough compositions of locust bean gum + oat fiber + whole egg mixtures. LBG (SHPS): OF (xylan + Water Xylan Mannan Cellulose Protein Fat Lignin Ash Others cellulose) 100:0 48.9% 0% 30.7% 0% 10.5% 6.1% 1.1% 0.8% 2.0% 70:30 50.7% 4.3% 20.1% 5.0% 10.0% 6.3% 1.1% 0.8% 1.6% 60:40 49.9% 5.9% 17.8% 6.9% 9.7% 6.2% 1.2% 0.8% 1.6% 50:50 48.9% 7.7% 15.4% 8.9% 9.4% 6.1% 1.3% 0.8% 1.5% 40:60 49.4% 9.1% 12.1% 10.5% 9.3% 6.2% 1.3% 0.8% 1.4% 30:70 49.4% 10.6% 9.1% 12.3% 9.1% 6.2% 1.3% 0.8% 1.4% 0:100 N/A N/A N/A N/A N/A N/A N/A N/A N/A D. Guar gum (SHPS) + Oat fiber (xylan + cellulose) + pea protein + whole egg/aquafaba liquid [0357] A composition of Guar gum: Oat fiber (50:50) was mixed with pea protein and whole egg or aquafaba liquid until the mixture could be worked into a dough like system, and processed by equivalent method to part A. The amounts of components in the polysaccharide containing dough are shown in Table 25. Being chickpea derived, aquafaba liquid provides a vegan alternative to animal derived products, typically found in pasta, such as eggs. Table 25: Components of polysaccharides dough Guar Oat fiber (g) Ratio GG (SHPS):OF Pea protein Egg Aquafaba gum (g) (xylan + cellulose) (xylan + (g) (g) liquid (g) (SHPS) cellulose) 50:50 10 5 48 - 50:50 10 10 5 - 45 [0358] The compositions formed doughs and fettucine successfully, examples of the dough formed are shown in FIGS. 12A (Aquafaba) and 12B (Whole egg) The dough is shown in the left hand image and fettuccini made from this dough in the right hand image. [0359] The dry weight composition of the mixture and the composition of the doughs are presented in Table 26 and Table 27, respectively. Table 26: Dry weight composition of guar gum + oat fiber + pea protein + whole egg/aquafaba Protein X ^ylan Cellulos Protei Ligni Other s _ource ^Mannan e _n ^Fat _n ^Ash s Pea protein + 11.8% 24.1% 13.7% 29.0% 13.8 1.7% 1.7 4.3% whole egg % % Pea protein + 16.0% 32.7% 18.6% 19.2% 1.9% 2.2% 0.3 9.2% aquafaba % Table 27: Dough composition of guar gum + oat fiber + pea protein + whole egg/aquafaba Protein s _ource ^{Water Xylan Mannan Cellulose Protein Fat Lignin Ash Others} Pea protein + 50.0% 5.9% 12.1% 6.9% 14.5% 6.9% 0.8% 0.8% 2.1% whole egg Pea protein + 61.6% 6.1% 12.6% 7.1% 7.4% 0.7% 0.9% 0.1% 3.6% aquafaba Example 9 – Boiling of dough like polysaccharide systems [0360] A benefit of high-starch flours, such as wheat grain flour is that dough compositions can be boiled to form cooked pasta. Many of the dough compositions presented herein also retain this property. [0361] Fresh fettuccini prepared in Example 8 were dried for 12 to 16 hours at room temperature to a stable, lower moisture content and then stored in a sealed package for at least 1 hour in a dry environment. All boiling test data were collected using the dried fettuccine pieces. [0362] The weight and height of samples were measured using a scale and a caliper (taken as the height where the caliper did not indent the sample), respectively, before and after boiling. Samples were boiled in about 200 mL water for about 5, 7, 17 or 20 min. Weight and height increase (%) was calculated according to equations below. [0363] Weight increase of the sample was calculated as: ^^ ^^ ^^ ^^ℎ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ − ^^ ^^ ^^ ^^ℎ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^ _{^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^} ^{∗ 100} [0364] Height increase of the sample was calculated as: ℎ ^^ ^^ ^^ℎ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ − ℎ ^^ ^^ ^^ℎ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^ _{^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^} ^{∗ 100} [0365] Color was measured using a colorimeter using the CIE color space L*a*b* scale. Color difference, ΔE, was calculated from Equation 5 and in this example refers to the color of the product when uncooked compared to the color when cooked. ^ _{^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ =} ^{^} _{^^ ∗} ^ଶ _{+ ^^ ∗} ^ଶ _{+ ^^ ∗} ^ଶ Equation 5: The calculated perceptual lightness (from 0- 100), a* describes the human perception of green and red and b* numerically describes the human perception of blue and yellow, as defined by the International Commission on Illumination (CIE) CIELAB color space. [0366] Moisture content of pasta samples was measured by drying at 105 ºC until the sample attained a constant weight using an OHAUS Moisture analyzer and water activity of the samples was measured using an AMTAST Water Activity Meter (WA-60A). [0367] For texture analysis, after boiling, samples were transferred to a petri dish with distilled water and drained for 30 seconds before measurement. Texture was measured using the test: “comparison of hardness and adhesiveness of noodles using a cylinder probe”. A 25 mm cylindrical probe was used, and the test settings for compression speed was changed to 1 mm/s. The sample was compressed, and the probe withdrawn from the sample. Hardness represents peak force, and adhesiveness/stickiness represents the negative area under the curve as the probe withdrew from the sample. [0368] The wheat control dough was produced by mixing 20 g of wheat flour with 10 g of water. A. Boiling of Guar gum (SHPS) + Oat fiber (non-mucilaginous xylan +cellulose) + whole egg dough [0369] The fettuccini strips prepared in Example 8, part A, according to Table 16 from different ratios of guar gum: oat fiber (from 70:30 to 30:70) with whole egg were boiled for 20 minutes. Then the measurements of hardness and adhesiveness together with the difference in color before and after boiling, respectively, were taken. The dry doughs had the composition shown in Table 28, and the raw doughs Table 29. Table 28: Dry weight composition of guar gum + oat fiber + whole egg Guar gum (SHPS):Oat ^Man Fiber (xylan + ^{Xylan nan} ( _SHPS) ^{Cellulose Protein Fat Lignin Ash Others} cellulose) 70:30 8.6% 41.0% 10.0% 20.0% 13.3% 1.7% 1.8% 3.7% 60:40 11.4% 34.9% 13.2% 19.9% 13.5% 1.9% 1.8% 3.5% 50:50 14.0% 28.6% 16.3% 20.2% 13.9% 2.0% 1.9% 3.3% 40:60 16.9% 23.1% 19.7% 19.7% 13.7% 2.1% 1.8% 3.1% 30:70 19.9% 17.4% 23.1% 19.2% 13.5% 2.3% 1.8% 2.8% Table 29: Raw dough composition of guar gum + oat fiber + whole egg pasta Guar gum (SHPS):Oat Fiber (xylan + Water Xylan SHPS Cellulose Protein Fat Lignin Ash Others cellulose) 70:30 51.6% 4.2% 19.9% 4.8% 9.7% 6.4% 0.8% 0.9% 1.8% 60:40 51.9% 5.5% 16.8% 6.4% 9.6% 6.5% 0.9% 0.9% 1.7% 50:50 52.7% 6.6% 13.5% 7.7% 9.6% 6.6% 0.9% 0.9% 1.5% 40:60 52.3% 8.1% 11.0% 9.4% 9.4% 6.5% 1.0% 0.9% 1.5% 30:70 51.9% 9.6% 8.4% 11.1% 9.2% 6.5% 1.1% 0.9% 1.4% [0370] Table 30 shows the properties of the Guar Gum and Oat Fiber containing doughs after air drying (Moisture content and Water Activity A _w ) and boiling (Weight increase, Height increase, color change ΔE, Hardness and Adhesiveness) compared to the wheat flour control. The Guar Gum and Oat Fiber containing dough compositions show a higher moisture content upon drying and similar water activity to the wheat flour control.. Also, Guar Gum and Oat Fiber containing dough compositions presented similar hardness and lower adhesiveness than the wheat control. The dough compositions comprising guar gum: oat fiber with ratios of 50:50 and 40:60 presented the best characteristics, balancing hardness and adhesiveness, of the Guar Gum and Oat Fiber containing doughs. The color difference (ΔE – shown in FIG. 13A) is much higher than the wheat control, which could be a desired trait for consumers who would be able to tell when the product has been appropriately cooked by the color change. Table 30: Physicochemical properties of boiled guar gum, oat fiber and whole egg pasta (SHPS): (Height) Hardness Adhesiveness OF (xylan dry (21 increase (20 o increase (g) (g.sec) lose) samp (%) min) + cellu les C) (%) Wheat 0.43 78 11 3.15 8453 -199.82 1 ^00:00 _{Pasta not formed} 6 _0:40 ^{2.5 0.48 157 56 9.01 8151 -32.87} 5 _0:50 ^{5.7 0.43 153 49 8.06 7791 -35.86} 4 _0:60 ^{2.0 0.43 166 27 8.70 7866 -31.67} 3 _0:70 ^{4.1 0.44 169 23 8.55 7924 -66.63 0-100} _{Pasta not formed} B. Boiling of Guar gum (SHPS) + Oat fiber (xylan + cellulose) + pea protein dough [0371] The fettuccini strips of Example 8B, with dry compositions of Table 31, dough compositions of Table 32, with different ratios of guar gum: oat fiber (from 70:30 to 40:60) and containing pea protein were boiled for 7 minutes. Results were collected as per part A. Table 31: Dry weight composition of guar gum + oat fiber + pea protein GG Xylan Mannan Cellulose Protein Fat Lignin Ash Others 10.3% 49.3% 12.0% 18.8% 1.8% 2.1% 0.3% 5.4% 60:40 13.8% 42.2% 16.0% 18.5% 1.8% 2.2% 0.3% 5.2% 50:50 17.2% 35.2% 20.0% 18.2% 1.8% 2.4% 0.3% 4.9% 40:60 20.6% 28.2% 24.0% 17.8% 1.8% 2.6% 0.3% 4.7% 30:70 24.1% 21.1% 28.0% 17.5% 1.8% 2.7% 0.3% 4.4% Table 32: Raw dough composition of guar gum + oat fiber + pea protein (SHPS):OF (xylan + Water Xylan Mannan Cellulose Protein Fat Lignin Ash Others cellulose) 70:30 66.7% 3.4% 16.4% 4.0% 6.3% 0.6% 0.7% 0.1% 1.8% 60:40 64.8% 4.9% 14.8% 5.6% 6.5% 0.6% 0.8% 0.1% 1.8% 50:50 65.8% 5.9% 12.1% 6.9% 6.2% 0.6% 0.8% 0.1% 1.7% 40:60 65.8% 7.1% 9.6% 8.2% 6.1% 0.6% 0.9% 0.1% 1.6% 30:70 64.3% 8.6% 7.5% 10.0% 6.3% 0.6% 1.0% 0.1% 1.6% [0372] For the dough compositions comprising guar gum: oat fiber with ratios of 30:70 and 0:100, dough disintegration is observed. The color differences (ΔE – shown in FIG. 13B) are lower for the pea protein doughs compared with the whole egg-based doughs , but still higher than the wheat control (Table 33). Also, the prepared dough compositions presented lower hardness and lower adhesiveness than the wheat control. The dough compositions comprising guar gum (SHPS): oat fiber (xylan + cellulose) with ratios of 50:50 and 40:60 presented adhesiveness more similar to the wheat flour control, indicating that familiar organoleptic properties can be derived from these compositions. Table 33: Physicochemical properties of boiled guar gum, oat fiber, pea protein and water pasta GG Moisture Volume (SHPS): Weight Adhesive of dry Aw ΔE i (Height) Hardness OF (xylan samples (21 ^o ncrease ness C) increase (g) (%) (g.sec) + cellulose) (%) (%) Wheat 2.9 0.43 78 11 3.15 8453 - 100:00 Pasta not formed 70:30 9.4 0.40 198 21 3.61 6255 -36.60 60:40 7.6 0.38 178 28 5.87 6584 -76.31 50:50 6.4 0.39 157 20 5.50 7415 -92.91 40:60 3.7 0.40 188 28 4.47 6858 -83.75 30:70 Pasta not formed 0:100 Pasta not formed C. Boiling of locust bean gum (SHPS) + Oat fiber (non-mucilaginous xylan + cellulose) + whole egg (protein + fat + water) doughs [0373] The fettuccini strips prepared in Example 8C, with dry compositions of Table 34 and raw dough compositions of Table 35, from different ratios of locust bean gum : oat fiber (from 100:0 to 30:70) with whole egg, were dried and Moisture content and Water Activity of the dried dough measured. The strips were boiled for 17 minutes and measurements of hardness and adhesiveness together with the difference in color between before and after boiling, respectively, were then taken. Table 34: Dry weight composition of locust bean gum + oat fiber + whole egg mixtures LBG (SHPS): OF (xylan + Xylan SHPS Cellulose Protein Fat Lignin Ash Others cellulose) 100:0 0% 60.1% 0% 20.5% 11.9% 2.1% 1.5% 3.9% 70:30 8.7% 40.7% 10.2% 20.3% 12.9% 2.2% 1.7% 3.3% 60:40 11.8% 35.5% 13.8% 19.4% 12.4% 2.3% 1.6% 3.2% 50:50 15.0% 30.1% 17.5% 18.4% 12.0% 2.5% 1.6% 3.0% 40:60 17.9% 23.9% 20.8% 18.3% 12.2% 2.5% 1.6% 2.9% 30:70 20.9% 17.9% 24.3% 17.9% 12.2% 2.6% 1.7% 2.7% Table 35: Raw dough compositions of locust bean gum + oat fiber + whole egg mixtures. LBG (SHPS): 70:30 50.7% 4.3% 20.1% 5.0% 10.0% 6.3% 1.1% 0.8% 1.6% 60:40 49.9% 5.9% 17.8% 6.9% 9.7% 6.2% 1.2% 0.8% 1.6% 50:50 48.9% 7.7% 15.4% 8.9% 9.4% 6.1% 1.3% 0.8% 1.5% 40:60 49.4% 9.1% 12.1% 10.5% 9.3% 6.2% 1.3% 0.8% 1.4% 30:70 49.4% 10.6% 9.1% 12.3% 9.1% 6.2% 1.3% 0.8% 1.4% [0374] The color differences (ΔE – shown in FIG. 13C) are much higher for the locust bean gum: oat fiber egg-based doughs compared to the wheat flour control and other samples prepared in Example 8. Also, the prepared dough compositions presented a higher hardness than the wheat flour control. Indeed the hardness was greater than other samples prepared and provided an al dente texture to the pasta. Table 36: Physicochemical properties of boiled locust bean gum, oat fiber and whole egg pasta LBG Moisture Volume Weight Adhesive (SHPS): of dry Aw incr (Height) ΔE Hardness o ease ness OF (xylan samples (21 C) increase (17 min) (g) (%) (g.sec) + cellulose) (%) (%) Wheat 2.9 0.43 78 11 3.15 8453 1 _00:00 ^{8.5 0.48 207 34 18.45 8176 -11.97} 70:30 7.9 0.48 144 36 18.69 13055 -28.04 6 _0:40 ^{7.5 0.48 147 24 18.17 12701 -30.39} 5 _0:50 ^{6.8 0.48 125 33 14.09 13735 -38.87} 40:60 6.9 0.48 122 20 13.79 12695 -29.45 3 _0:70 ^{8.6 0.48 138 20 13.67 9544 -52.17 0:100} _{Pasta not formed} D. Boiling of guar gum + oat fiber (xylan + cellulose) + pea protein + whole egg/aquafaba liquid doughs [0375] The fettuccini made in Example 8D, with dry compositions of Table 37 and raw dough compositions of Table 38, were boiled for 20 minutes, then cooled to room temperature. The texture and appearance of the cooked fettuccini are shown in FIG. 12C Table 37: Dry weight composition of guar gum + oat fiber + pea protein + whole egg/aquafaba Protein s _ource ^{Xylan Mannan Cellulose Protein Fat Lignin Ash Others} Pea protein + 11.8% 24.1% 13.7% 29.0% 13.8% 1.7% 1.7% 4.3% whole egg Pea protein + 16.0% 32.7% 18.6% 19.2% 1.9% 2.2% 0.3% 9.2% aquafaba Table 38: Dough composition of guar gum + oat fiber + pea protein + whole egg/aquafaba Protein s _ource ^{Water Xylan Mannan Cellulose Protein Fat Lignin Ash Others} Pea protein + 50.0% 5.9% 12.1% 6.9% 14.5% 6.9% 0.8% 0.8% 2.1% whole egg Pea protein + 61.6% 6.1% 12.6% 7.1% 7.4% 0.7% 0.9% 0.1% 3.6% aquafaba [0376] Pasta containing pea protein and aquafaba was more fragile/crumbly to roll out than pasta containing pea protein and egg. However, both doughs were easy to work with, forming desired fettuccini strips (12-15 cm). After boiling, pasta containing pea protein and aquafaba increased >2-fold in weight compared to pasta containing pea protein and whole egg whose weight increased 1.4-fold. Hardness value was lower for pasta containing pea protein and aquafaba, which demonstrate a softer texture (Table 39). The cooking time was 20 min, due to protein content and pasta strips thickness. The examples demonstrates that an acceptable vegan pasta can be formed using plant-fiber derived components, to replace traditional wheat flour, and non-animal derived binding agents (e.g., aquafaba liquid). Table 39: Physicochemical properties of boiled guar gum, oat fiber, pea protein and whole egg/aquafaba liquid pasta Moisture f dry a Weight Volume Protein o w DE Hardness Adhesiven gredient samples increase increase (21 °C) (g) ess (g.sec) (%) (%) (20 min) (%) Pea protein + whole 5.5 0.46 140 31 4.3 10388 -44.91 egg Pea protein + aquafaba 6.3 0.57 211 38 9.9 3020 -139.50 liquid Example 10 – Savory biscuit [0377] Savory biscuits are required to be sufficiently firm after baking, undergoing a hardening in the transformation from raw dough to biscuit to give the customary organoleptic properties. Doughs described herein can be baked to form desired savory biscuits. A. Biscuits comprising different ratios of guar gum and oat fiber in the composition [0378] The biscuits were prepared by first mixing the powdered ingredients (Table 40), and then adding whole egg and sunflower oil. Dry compositions were as Table 42 and raw doughs Table 43. Water was then added slowly until a dough-like consistency was achieved. The dough was rolled out between parchment paper until a 2-3 mm thickness was achieved. The dough was then cut using a cutter with a 3.6 cm diameter. Biscuits were baked for 15 min at 155 °C. The texture of biscuits was analyzed using “hardness measurement of biscuits” using a knife blade probe (Table 41). The biscuits were then tasted. Table 40: Ingredients and quantities used for savory biscuits Ingredients Quantity (g) Flour (Guar gum: Oat fiber 10:90) 10.0 Baking powder 0.5 Salt 0.15 Sugar 0.5 Whole Egg 4.0 Sunflower oil 4.0 Water 15.0 [0379] Biscuit doughs presented a soft texture and viscoelastic behavior. Doughs were surprisingly easy to roll out between parchment paper and held together. Biscuits prepared without guar gum presented a fragile and soft structure after baking, as without a soluble hexosan polysaccharide present in the flour, the oat fiber particles interrupt the matrix resulting a biscuit that is easy to break. The 0:100 biscuit also had a strong off-flavor and yellow-brown color developed (FIG. 14A), which unexpectedly was reduced significantly by addition of guar gum, even at low levels (1.5:98.5, GG:OF). Increasing guar gum also allowed development of a better biscuit structure, up until 10:90 (GG:OF), above which (e.g. >10:<90 GG:OF), the hardness and density increased significantly and the center became gummy. Table 41: Hardness of savory biscuits based on the guar gum: oat fiber ratio. Hardness represents peak force. GG:OF Ratio Hardness (kg) Undesired off- flavor 0:100 2.20 Yes 1.5:98.5 7.78 No 3:97 9.80 No 5:95 10.18 No 10:90 12.80 No Table 42: Dry weight composition of savory biscuit GG:OF Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Others 0:100 27.0% 0.0% 31.3% 3.3% 27.3% 2.5% 0.2% 1.4% 6.7% 1.5:98. 26.5% 0.8% 30.9% 3.3% 27.3% 2.5% 0.3% 1.4% 6.7% 5 3:97 26.1% 1.7% 30.4% 3.3% 27.3% 2.4% 0.3% 1.4% 6.9% 5:95 25.6% 2.8% 29.8% 3.3% 27.3% 2.4% 0.3% 1.4% 7.0% 10:90 24.3% 5.5% 28.2% 3.3% 27.3% 2.3% 0.2% 1.4% 7.3% Table 43: Savory biscuit raw dough composition

GG:OF Water Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Others 0:100 48.5% 13.8% 0.0% 16.1% 1.7% 14.0% 1.3% 0.1% 0.7% 3.7% .5:98.5 48.5% 13.6% 0.4% 15.8% 1.7% 14.0% 1.3% 0.1% 0.7% 3.8% 3:97 48.5% 13.4% 0.8% 15.6% 1.7% 14.0% 1.2% 0.1% 0.7% 3.9% 5:95 48.5% 13.1% 1.4% 15.2% 1.7% 14.0% 1.2% 0.1% 0.7% 4.0% 10:90 48.5% 12.4% 2.8% 14.4% 1.7% 14.0% 1.2% 0.1% 0.7% 4.1% B. Inclusion of seeds in the composition [0380] Using the recipe and method of part A, a further dough was prepared with a GG:OF ratio of 10:90 (Table 44). Flaxseeds (2.0 g) and chia seeds (2.0 g) were added to this dough. The final list and amount of ingredients is shown in Table 34. Besides the seeds, it is compositionally equivalent to the 10:90 (GG:OF) biscuit of part A (Table 40). Table 44: Ingredients and quantities used for savory biscuits Ingredients Quantity (g) Flour (Guar gum: Oat fiber 10:90) 10.0 Baking powder 0.5 Salt 0.15 Sugar 0.5 Whole Egg 4.0 Sunflower oil 4.0 Water 15.0 Flaxseed 2.0 Chia seed 2.0 [0381] The resulting biscuit is shown in FIG. 14B (bottom row) alongside the equivalent biscuit of Part A comprising the same ingredients but lacking seeds (FIG. 14B top row). The biscuits comprising seeds had a preferable flavor and the texture was improved by crunchiness from the seeds. No interaction of the solid seeds with the dough itself was observed as the seeds and the dough remained two separate phases of the biscuit. Example 11 – Formation of baked crackers over a range of compositions [0382] Cracker doughs with a range of different xylan, SHPS and cellulose compositions (Table 46, Table 47) were prepared as follows. Specific ratios of Example 1B CBAX (extracted non- mucilaginous xylan), guar gum (SHPS) and oat fiber (non-mucilaginous xylan + cellulose) were mixed with a minimal base recipe (Table 45) and adding water until the desired consistency was achieved. Doughs had compositions of Table 46-47. The doughs (FIGS. 15 & 16, left column) were rolled flat (FIGS. 15 & 16, middle column) and cut into cracker shapes with a cutter. The raw crackers were baked at 155 °C for 15 min, to give the finished products (FIGS. 15 & 16, right column). A control comprising wheat flour and the base recipe was prepared similarly. Color difference (with the wheat control as the reference), hardness (measured in triplicate, as per the method of Example 10 “hardness of biscuits”) and weight loss during baking (baking loss, expressed as a % of weight loss of the biscuit post-baking vs pre-baking in the ) were measured. Table 45: Ingredients of cracker doughs Ratio xylan ingredient : SHPS Wheat Water Butter Acceptable ingredient: ^{CBAX (g) GG} ( _g) ^{OF (g)} Gluten (g) (g) (Y/N) Oat Fiber (g) (xylan + cellulose) 40:60:0 8.0 12.0 0.0 3.0 17 2.0 N 28:42:30 5.6 8.4 6.0 3.0 20 2.0 N 2 _0:30:50 ^{4.0 6.0 10.0 3.0 26 2.0 Y 12:18:70} _{2.4 3.6 14.0 3.0 26 2.0 Y} 0 ^:0:100 _{0.0 0.0 20.0 3.0 37 2.0 N} 4 ^0:0:60 _{8.0 0.0 12.0 3.0 17 2.0 Y} 2 ^8:30:42 _{5.6 6.0 8.4 3.0 21 2.0 Y} 20:50:30 4.0 10.0 6.0 3.0 24 2.0 Y 12:70:18 2.4 14.0 3.6 3.0 35 2.0 N 0:100:0 0 20.0 0 3.0 40 2.0 N Table 46: Dry compositions of cracker doughs Ratio CBAX (xylan) : GG Xylan SHPS Cellulose Protein Fat Lignin Ash Others : Oat Fiber (xylan + cellulose) Constant extracted xylan: SHPS ratio, varied Insoluble fiber content 40:60:0 25.5% 42.2% 0.0% 9.3% 6.6% 1.0% 0.2% 15.2% 28:42:30 28.2% 29.6% 12.0% 9.3% 6.6% 1.7% 0.2% 12.4% 20:30:50 30.0% 21.1% 20.0% 9.3% 6.6% 2.2% 0.3% 10.6% 12:18:70 31.7% 12.7% 28.0% 9.3% 6.6% 2.7% 0.3% 8.7% 0:0:100 34.4% 0.0% 40.0% 9.3% 6.6% 3.4% 0.4% 6.0% Constant extracted xylan: insoluble fiber ratio, varied SHPS content 40:0:60 46.2% 0.0% 24.0% 9.3% 6.6% 2.0% 0.2% 11.7% 28:30:42 32.3% 21.1% 16.8% 9.3% 6.6% 1.9% 0.2% 11.7% 20:50:30 23.1% 35.2% 12.0% 9.3% 6.6% 1.9% 0.2% 11.7% 12:70:18 13.9% 49.3% 7.2% 9.3% 6.6% 1.8% 0.3% 11.7% 0:100:0 0.0% 70.4% 0.0% 9.3% 6.6% 1.7% 0.3% 11.8% Table 47: Compositions of raw cracker doughs Ratio CBAX (xylan) : GG (SHPS): Oat Xylan SHPS Cellulose Protein Fat Lignin Ash Others Water Fiber (xylan + cellulose) Constant extracted xylan: SHPS ratio, varied insoluble fiber content 40:60:0 15.2% 25.1% 0.0% 5.5% 3.9% 1.2% 0.2% 7.0% 41.8% 28:42:30 15.7% 16.4% 6.7% 5.2% 3.6% 1.3% 0.2% 5.2% 45.7% 2 _{0:30:50 14.7% 10.4% 9.8% 4.6% 3.2% 1.3% 0.2%} ^{3.8% 52.1%} 12:18:70 15.6% 6.2% 13.7% 4.6% 3.2% 1.4% 0.2% 3.0% 52.1% 0:0:100 13.9% 0.0% 16.1% 3.7% 2.6% 1.3% 0.2% 1.5% 60.6% Constant extracted xylan: insoluble fiber ratio, varied SHPS content 40:0:60 27.5% 0.0% 14.3% 5.5% 3.9% 1.8% 0.2% 5.0% 41.8% 28:30:42 17.6% 11.5% 9.1% 5.0% 3.6% 1.4% 0.2% 4.7% 46.9% 20:50:30 11.8% 18.0% 6.1% 4.7% 3.3% 1.2% 0.2% 4.5% 50.2% 12:70:18 5.8% 20.5% 3.0% 3.9% 2.7% 0.8% 0.2% 3.8% 59.3% 0:100:0 0.0% 27.1% 0.0% 3.6% 2.5% 0.6% 0.2% 3.6% 62.4% [0383] The properties of the cracker products are shown in Table 48, Figure 17. The cracker was classified to be “not acceptable” if it was not possible to roll out the dough. Surprisingly the dough with high SHPS content (e.g. ratio extracted xylan : SHPS:Oat Fiber of 12:70:18) was not suitably malleable enough to be rolled in compositions. Table 48: Results for cracker products Ratio CBAX Standard (xylan) : GG Color Average Dough (SHPS): Oat Baking deviation difference Hardness could be Acceptable (Y/N)iber (xylan + loss % hardness (ΔE) (kg) (kg) rolled (Y/N) cellulose) C _{onsistent extracted xylan: SHPS ratio, fiber content} 40:60:0 19.48 40.8 26.0 5.13 Y N 28:42:30 17.41 38.0 11.6 0.6 N N 2 _{0:30:50 8.45 51.7 27.6 1.85 Y} ^{Y 12:18:70} _{6.60 46.9 21.7 5.58 Y Y} 0:0:100 9.42 56.4 3.6 0.13 N N Consistent extracted xylan: insoluble fiber ratio, varied SHPS content 40:0:60 8.0 42.6 7.8 1.28 Y Y 28:30:42 5.6 43.8 15.2 5.42 Y Y 2 ^0:50:30 _{4.0 45.9 13.1 4.01 Y Y} 12:70:18 2.0 45.6 14.0 2.81 N N 0:100:0 0 47.8 4.5 1.01 N N Wheat flour N/A 31.1 4.1 1.07 Y Y (control) [0384] Compositions with no Oat Fiber (non-mucilaginous xylan + cellulose) component, even where the dough could be rolled (e.g. 40:60:0, Table 48), were considered not acceptable. Otherwise, the composite compositions, including the composition with no SHPS (40:0:60, Table 48), formed acceptable crackers, with desired crunchy (hard) texture (FIG. 16). This indicates that a non-mucilaginous xylan in the form of CBAX, extracted from parts of plant cell walls that are not typically consumed by humans as food, has similar function in the composition as Guar Gum (SHPS), a non-mucilaginous xylan polysaccharide derived from beans and that is a common ingredient in the food industry. [0385] Example 12 – Formation of Tortilla Type Doughs with extracted non-mucilaginous xylan, SHPS and insoluble fiber ingredients [0386] Tortilla^^products are created by frying a dough composition and the resulting product is required to have a flexible and soft texture. Doughs described herein can be pan-fried in order to form acceptable tortilla products. A. ^ Formation of Tortilla type products Using Oat Fiber (non-mucilaginous xylan + cellulose) and Guar Gum (SHPS) [0387] A functional dough which was able to be rolled into a tortilla and subsequently pan fried was prepared according to the formulation in Table 49.^^ ^ Table 49: Recipe of a dough mix containing Oat Fiber and Guar Gum^ Ingredients^ Weight (g)^ Oat Fiber 70 Guar Gum^ 1.0^ Water 254 Table 50: Tortilla dry weight composition Xylan Mannan Cellulose Protein Fat Lignin Ash Others 42.4% 1.2% 49.3% 0% 0% 4.0% 0.4% 2.7% Table 51: Tortilla dough composition Water Xylan Mannan Cellulose Protein Fat Lignin Ash Others 78.2% 9.3% 0.3% 10.8% 0% 0% 0.9% 0.1% 0.6% [0388] The dough was prepared by blending the oat fiber and guar gum in a kitchen aid with a whisk-type attachment for 2 min. Subsequently, the water was added and a dough kneaded by hand. 70g dough pieces were rolled in between two sheets of baking parchment and pan fried in a pre- greased pan for 45 sec on each side. [0389] The dough was sticky and brittle but could be rolled (FIG. 19A) and pan fried (FIG. 19B) into a tortilla type product. B) Optimised Formation of Tortilla type products Using Oat Fiber (non-mucilaginous xylan + cellulose), Guar Gum (SHPS) and Additional Ingredients [0390] An optimized tortilla dough was made according to the composition in Table 52. The tortilla contained Oat Fiber as a source of non-mucilaginous xylan and cellulose, Guar Gum as a SHPS source and gluten as the protein source. Table 52: Recipe of a dough mix containing Oat Fiber and Guar Gum Ingredients Weight (g) Oat Fiber (xylan + cellulose) 30.0 Guar Gum (SHPS) 0.5 Vital Wheat Gluten (protein) 17.0 Corn Starch 9.0 Baking Powder 2.5 Citric Acid 0.5 Salt 1.0 Sunflower oil (fat) 1.0 Water 80.0 Total 148.5 Table 53: Tortilla dough dry weight composition Xylan SHPS Cellulose Protein Fat Lignin Ash Others 22.1% 0.7% 25.6% 22.5% 2.0% 2.1% 2.3% 22.9% Table 54: Tortilla raw dough composition Water Xylan SHPS Cellulose Protein Fat Lignin Ash Others 58.5% 9.1% 0.3% 10.6% 9.3% 0.8% 0.9% 0.9% 9.5% [0391] The dry ingredients of Table 53 were mixed in a Kenwood mixer with whisk-type attachment at speed 1 for 5 min. Subsequently, the attachment was changed to a dough hook and whilst mixing at speed 1, the oil and water were added. The mixing speed was increased to 3 and mixed for 4 min. Afterwards, the mixture was further kneaded by hand and 70 g dough pieces were rolled in between two sheets of baking parchment paper to a thickness of 1 mm. The tortillas were pan fried for 45 seconds on each side. [0392] Tortillas which were flexible and visually appropriate were prepared (FIGS. 18C). Flexibility was defined as the ability to roll the tortilla product over a 40 mm wooden pin without the tortilla showing visible cracks on the surface or breaking. Tortillas were kept in zip-lock bags for 5 days and were still flexible after this time. Additionally, the tortilla could contain a filling of chickpeas and tomatoes (FIG. 18D), without problematic uptake of moisture from this filling. C. Formation of Tortilla type products Using Oat Fiber (non-mucilaginous xylan + cellulose) that had been partially hydrolyzed by enzymes, Guar Gum (SHPS) and Additional Ingredients [0393] A tortilla dough was made according to the recipe and method of part B, with partially hydrolyzed oat fiber instead of oat fiber as the non-mucilaginous xylan + cellulose component. The partial hydrolysis reduced the xylan and increased the cellulose content of the oat fiber component (Table 54 vs. 57). Table 55: Recipe of a dough mix containing Partially Hydrolyzed Oat Fiber (xylan + cellulose) and Guar Gum (SHPS) Ingredients Weight (g) Hydrolyzed Oat Fiber (xylan + cellulose) 30.0 Guar Gum (SHPS) 0.5 Vital Wheat Gluten (protein) 17.0 Corn Starch 9.0 Baking Powder 2.5 Citric Acid 0.5 Salt 1.0 Sunflower oil (fat) 1.0 Water 72.0 Total 140.5 Table 56: Tortilla dry weight composition Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other 6.2% 0.7% 36.3% 22.5% 2.0% 3.1% 3.1% 19.2% 7.0% Table 57: Tortilla raw dough composition Water Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Others 56.0% 2.7% 0.3% 16.0% 9.9% 0.9% 1.4% 1.3% 8.4% 3.3% [0394] Unexpectedly, the tortilla products could be made with 10% less water when using the partially hydrolyzed oat fiber in C vs the oat fiber used in B. Tortillas that were flexible and visually appropriate were prepared (FIG. 18E). Acceptable flexibility was defined as the ability to roll the tortilla product over a 40 mm wooden pin without the tortilla showing visible cracks on the surface or breaking. D. Formation and comparison of Tortilla type products with extracted xylan ingredients [0395] Tortilla type doughs were made according to the compositions in Tables 58-60. The tortilla doughs contained oat fiber as a source of non-mucilaginous xylan and cellulose, Guar Gum as SHPS and optionally an additional extracted non-mucilaginous xylan from either wheat bran (Dough B) or Oat Hull (Dough C). Vital wheat gluten was the protein fraction in all compositions. Table 58: Recipes of dough mixes containing oat fiber and combinations of soluble extracted xylans and guar gum (SHPS) Ingredient Dough A Dough B Dough C Example 1A WBAX (xylan) - 0.25 - Example 1D OHX (xylan) - - 0.25 Guar Gum (SHPS) 0.25 0.25 0.25 Oat Fiber (xylan + cellulose) 17.5 17.50 17.50 Vital wheat gluten (protein) 6.00 6.00 6.00 Water 35.00 35.00 40.00 Total 56.75 59.00 64.00 Table 59: Tortilla dry weight composition Tortilla Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other A 32.1% 1.0% 37.4% 19.7% 0.2% 3.0% 0.6% 3.3% 2.4% B 32.8% 0.9% 37.2% 19.6% 0.2% 3.1% 0.6% 3.3% 2.2% C 32.7% 0.9% 37.2% 19.6% 0.2% 3.2% 0.6% 3.3% 2.1% Table 60: Tortilla raw dough composition T _{ortilla Water Xylan SHPS} ^Cellul Protei o _{se n} ^{Fat Lignin Ash Starch Other} A 60.2% 12.8% 0.4% 14.9% 7.9% 1.2% 0.2% 1.3% 0.9% B 60.1% 13.1% 0.4% 14.8% 7.8% 0.1% 1.2% 0.2% 1.3% 0.9% C 63.5% 12.0% 0.3% 13.7% 7.2% 0.1% 1.2% 0.2% 1.2% 0.8% [0396] The dry ingredients were blended together by hand and water was added until a flexible dough was obtained that could be rolled into a tortilla like product of ~1 mm thickness, in between two sheets of parchment paper, and pan fried for 30 s on either side. [0397] Combining Guar Gum and Oat Fiber with vital wheat gluten and water (Dough A) could prepare a tortilla like dough that could be rolled to a thickness of 1 mm (FIG. 19A). The dough was not sticky but did split on the edges while rolling; a round product could not be formed. Subsequently, the rolled dough could be fried to a tortilla like product (FIG. 19B) and was flexible. The addition of WBAX (Dough B) created a stickier dough than Dough A, but could be rolled to 2 mm (FIG. 19C) and pan fried (FIG. 19D). Interactions between guar gum and arabinoxylan lead to improved product durability and increased dough stickiness. Unexpectedly, combining the Guar Gum with Oat Hull Arabinoxylan (Dough C) created a dough (FIG. 19E) that was less sticky than dough B and could be rolled thinner than both doughs A and B, resulting in the most desirable product (FIG. 19F). In conclusion, extracted NMX polysaccharides can improve flexibility, plasticity, and texture of tortillas compared to using flour compositions of GG + OF alone, even though OF contains a non-mucilaginous xylan (NMX) component. E. Formation of Tortilla type products comprising sugar beet pectin as the SHPS component [0398] A Tortilla type dough was made according to the compositions in Tables 61-63. The doughs contained oat fiber as a source of non-mucilaginous xylan and cellulose, and sugar beet pectin, derived from the structural part of plants, as a source of soluble hexosan,. Vital wheat gluten was used as protein fraction. Table 61: Recipes of dough mix containing oat fiber (xylan + cellulose) and sugar beet pectin Ingredient Weight (g) Sugar Beet Pectin (SHPS) 1.00 Oat Fiber (xylan + cellulose) 17.50 Vital wheat gluten (protein) 6.00 Water 40.00 Total 64.50 Table 62: Tortilla dry weight composition Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other 3 _{1.3% 3.5% 36.4% 19.2% 0.2% 3.0% 0.6%} ^{3.2% 2.5%} Table 63: Tortilla dough composition Water Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Others 62.8% 11.7% 1.3% 13.6% 7.2% 0.1% 1.1% 0.2% 1.2% 0.9% [0399] A tortilla like dough could be formed with a Sugar Beet Pectin : Oat Fiber ratio of 1:17.5. The dry ingredients were blended together by hand and water was added until a flexible dough was obtained that could be rolled, between two sheets of parchment paper, into a tortilla like product of 1 mm thickness (FIG. 20A) and pan fried for 30 s on either side (FIG. 20B). [0400] Unexpectedly, Sugar Beet Pectin could be used to replace Guar Gum when the ratio of SHPS component to oat fiber component was increased from 1:60 (GG:OF, Example12 B) to 1:17.5 (SBP:OF). The synergistic interactions between the soluble hexosan and oat fiber in combination with gluten allow water uptake and dough formation. This confirms the suitability of the sugar beet pectin, a soluble hexosan polysaccharide composition derived from structural parts of a plant which would ordinarily be regarded as a waste by-product, as an ingredient in tortilla doughs. F. Formation of Tortilla type products with different insoluble fiber (non-mucilaginous xylan+ cellulose) components. [0401] Based on the recipe of Dough A Table 58, tortilla type doughs were prepared comprising different insoluble fiber components (Table 64). The ratios of non-mucilaginous xylan and cellulose differed in these different sources of insoluble fiber as noted in Tables 65-66. The tortilla doughs contained oat fiber (Table 64, Dough A), wheat fiber (Table 64, Dough E) or partially hydrolyzed corn cob fiber (Table 64, Dough F) as a source of non-mucilaginous xylan and cellulose, and Guar Gum as the SHPS ingredient. Vital wheat gluten was the protein fraction in all compositions. The dry ingredients were blended together by hand and water was added until a flexible dough was obtained that could be rolled, between two sheets of parchment paper, into a tortilla like product of 1 mm thickness and pan fried for 30s on either side. Table 64: Recipes of dough mixes containing different insoluble fibers and guar gum as soluble mannan Ingredient Dough A Dough E Dough F Guar Gum (SHPS) 0.25 0.25 0.25 Oat Fiber (xylan + cellulose) 17.50 - - Wheat Fiber (xylan + cellulose) - 17.50 - Hydrolyzed Corn Cob Fiber (xylan + _cellulose) ^{- - 17.50} Vital wheat gluten (protein) 6.00 6.00 Water 35.00 35.00 32.00 Total 56.75 56.75 53.75 Table 65: Tortilla dough dry weight composition Tortilla X _{ylan SHPS Cellulose Protein Fat} ^Ligni n _{Ash Starch Other} A 32.1% 1.0% 37.4% 19.7% 0.2% 3.0% 0.6% 3.3% 2.4% E 16.4% 0.9% 54.1% 19.9% 0.2% 1.5% 0.3% 3.4% 3.3% F ^{18.8% 0.9% 51.1% 19.9% 0.2% 1.5% 0.7%} _3.4% ^3.5% Table 66: Tortilla raw dough composition Tortilla Water Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other A 60.2% 12.8% 0.4% 14.9% 7.9% 0.1% 1.2% 0.2% 1.3% 0.9% E 58.3% 6.9% 0.4% 22.6% 8.3% 0.1% 0.6% 0.1% 1.4% 1.0% [0402] All doughs formed acceptable tortilla products. The observations of dough A (FIG. 21A and 21B) have been described in part D. Dough E was surprisingly easier to process than Dough A despite the same amount of water being needed to form the dough. Dough E could be rolled into a round and thin uncooked tortilla, that did not split at the edges (FIG. 21C), and pan fried with retention of the shape (FIG. 21D). Using hydrolyzed corn cob fiber created a very soft and dark dough (Dough F) that could be rolled thinner than 1 mm and was not sticky (FIG. 21E). Upon rolling, splitting at the edges could be seen but the uncooked tortilla could be pan fried with retention of shape (FIG. 21F) and was very flexible. Example 14 – Preparation of dried crackers (savory biscuits) with different components [0403] Cracker products can be baked from doughs described herein with examples of extracted xylan components, SHPS components and different insoluble fiber (non-mucilaginous xylan + cellulose) components from various sources. A. Different insoluble fiber components (non-mucilaginous xylan + cellulose). [0404] Cracker doughs were made according to the compositions in Tables 67-69. The cracker doughs contained wheat fiber (Dough A), hydrolyzed corn cob fiber (Dough B) or oat fiber (Dough C) as a source of non-mucilaginous xylan and cellulose, and Guar Gum as non-monocotyledonous- derived SHPS. Dried whole egg was used as a source of protein and lipids. [0405] The crackers were prepared by mixing the powdered ingredients, and then adding water and sunflower oil until a dough like consistency was achieved. The dough was rolled out between parchment paper until 2-3 mm thick. The dough was then cut using a cutter with a 3.6 cm diameter. Crackers were baked for 15 min at 155 °C. Dough C, as prepared in Example 10 (FIG. 22A (raw) and FIG. 22B (baked)) was used as the reference against which doughs A and B were compared. Table 67: Recipes of dough mixes containing different insoluble fibers and guar gum as SHPS Ingredient Dough A Dough B Dough C _{Guar Gum (SHPS)} ^{1.00 1.00 1.00} Hydrolyzed Corn Cob Fiber (xylan + 9.00 - - cellulose) Wheat Fiber (xylan + cellulose) - 9.00 - Oat Fiber (xylan + cellulose) - - 9.00 Baking Powder 0.50 0.50 0.50 _Salt ^{0.15 0.15 0.15} Granulated Sugar 0.50 0.50 0.50 Dried Whole Egg (protein) 4.00 4.00 4.00 Sunflower Oil (fat) 4.00 4.00 4.00 _Water ^{13.00 12.00 15.00} Total 32.15 31.15 34.15 [0406] Dough A formed a very soft and oily dough, where oil residues were left on the baking parchment paper post rolling. The dough sheet could be rolled to thickness <1 mm and cut into shapes (FIG. 22C). During baking, the product did not bulge or separate into layers (FIG. 22D). A crunchy cracker could be prepared. Dough B, using wheat fiber, produced a soft dough that could be rolled flat and cut into shapes (FIG. 22E). This dough did not leave oily residues on surfaces, indicating higher oil binding capacity compared to partially hydrolyzed corn cob fiber. During baking, some crackers bulged and delaminated (FIG. 22F). All types of (non-mucilaginous xylan + cellulose) insoluble fiber could be used in combination with guar gum and egg to produce crunchy crackers, confirming the suitability of the component in dough compositions for this application and the higher tolerance for differences in the insoluble fiber component in the composition. Table 68: Cracker dough dry weight composition Cracker Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other A 14.2% 5.5% 38.4% 3.4% 27.4% 1.3% 1.2% 1.4% 7.3% B 13.0% 5.5% 40.6% 3.4% 27.4% 1.3% 1.0% 1.4% 6.4% C 24.3% 5.5% 28.2% 3.3% 27.3% 2.3% 0.2% 1.4% 7.3% D ^{24.3% 5.2% 28.2% 3.4% 27.4% 2.3% 1.2%} _1.4% ^6.6% Table 69: Cracker raw dough composition Cracke ^{Water Xylan SHPS} Cellulo ^{Protein Fat Lign} Othe r _se ^{in Ash Starch} r A 50.4% 7.0% 2.7% 19.0% 1.7% 13.6% 0.6% 0.6% 0.7% 3.9% B 58.3% 6.7% 2.8% 20.8% 1.7% 14.0% 0.6% 0.5% 0.7% 3.3% C 48.5% 12.4% 2.8% 14.4% 1.7% 14.0% 1.2% 0.1% 0.7% 4.1% D 58.3% 12.5% 2.7% 14.4% 1.7% 14.0% 1.2% 0.6% 0.7% 3.4% B. Different SHPS components [0407] Further doughs D and E were prepared using the recipe of Dough C (Example 14 A) and method of Example 14 A, but with sugar beet pectin (Dough D) and Spruce wood extract (SPE) (Dough E) as the SHPS components instead of guar gum (Table 70). Table 70: Recipes of dough mixes containing different insoluble fibers and guar gum as soluble mannan Ingredient Dough C Dough D Dough E _{Guar Gum (SHPS)} ^{1.00 - -} Sugar Beet Pectin (SHPS) - 1.00 - Sprucewood exact (SHPS) - - 1.00 _{Oat Fiber (xylan + cellulose)} ^{9.00 9.00 9.00} Baking Powder 0.50 0.50 0.50 Salt 0.15 0.15 0.15 Granulated Sugar 0.50 0.50 0.50 _{Dried Whole Egg (protein)} ^{4.00 4.00 4.00} Sunflower Oil 4.00 4.00 4.00 Water 15.00 15.00 15.00 Total 34.15 34.15 34.15 [0408] The crackers made from Dough D had an acceptable dough texture (FIG. 22G) and baked to form flat, crunchy crackers (FIG. 22H). Given the differences between guar gum and sugar beet pectin in both average molecular weight (Table 9) and composition (galactomannan vs substituted galacturonic acid) , it was unexpected that they would both be suitable for this application. Changing the SHPS source to SPE resulted in a slightly less cohesive dough (Dough E; FIG. 22I) which was crumblier but could still be rolled out, cut and baked into an acceptable cracker (FIG. 22J). The differences observed may be rationalized primarily by the lower molecular weight of the SPE polysaccharides compared to guar gum. Example 15- Preparation of pancakes with different extracted xylan and SHPS ingredients [0409] Pancake products can be made from batters and the batter must be of suitable consistency. The pancakes need to be fried, or similar, and have a soft texture thereafter. Presented herein are doughs that undergo the desired transformation into pancake products, made without starch polysaccharide ingredients, instead making use of components described herein. A. Effect of Extracted Xylan in the Composition [0410] The inclusion of extracted xylan, from parts of plants not typically consumed by humans, in batter mixtures can offer benefits to the end product. Pancake batters were made according to the compositions in Tables 71-73. The pancake batters contained oat fiber as a source of bound, non- mucilaginous xylan and cellulose, guar gum as soluble hexosan polysaccharide and optionally Example 1B CBAX in the case of batter B as an extracted non-mucilaginous xylan. Dried whole egg was used as source of animal-derived protein and lipid. Table 71: Recipes of pancake batters containing oat fiber and guar gum and/or sugar beet pectin Ingredient Batter A Batter B Guar Gum (SHPS) 1.0 1.0 Example 1B CBAX (xylan) - 1.0 Oat Fiber (xylan + cellulose) 40.0 40.0 Dried Whole Egg 10.0 10.0 Baking Powder 1.0 1.0 Vegetable Oil 5.0 5.0 Water 240.0 259.0 Total 297.0 316.0 Table 72: Pancake batter dry weight composition Pancake Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other A _{30.3% 1.5% 35.2% 8.5% 16.5% 2.8% 1.5%} ^{0.8% 2.7%} B _{31.1% 1.5% 35.7% 8.4% 16.2% 2.8% 1.5%} ^{0.8% 2.8%} Table 73: Pancake raw batter composition Pancake Water Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other A ^80.9% _{5.8% 0.3% 6.7% 1.6% 3.2% 0.5% 0.3%} ^{0.2% 0.5% B 81.8%} _{5.7% 0.3% 6.5% 1.5% 3.0% 0.5% 0.3%} ^{0.1% 0.5%} [0411] Dry ingredients were mixed in a Kenwood mixer using the whisk attachment. Subsequently, the water and oil were added and the batter was whisked at speed 5 for 5 min until the water was incorporated and batter aerated (FIG. 23A). The batters, batter A and B, were thick and stayed at the sides of the mixing bowl, and moved from the spoon slowly. The batter could not be poured but was scooped into a frying pan and fried until the top of the pancake was dry (FIG. 23B). Then the pancake was flipped and fried for 30 s on the other side, to form pancake A or B respectively. [0412] Batter A, could be fried into a pancake (FIG. 23C) when the batter was spread thinly over the surface of the frying pan. The batter did flow under the influence of heat but kept its shape due to the thickening properties of the guar gum. Addition of CBAX (Batter B) unexpectedly improved the batter properties in the sense that the pancake spread more evenly in the pan (FIG. 23D) and more water was retained in the batter. B. Pancakes Comprising Sugar Beet Pectin as the SHPS and extracted non-mucilaginous xylan. [0413] Further batters (C and D, Table 74) were prepared by replacing Guar Gum of batter A and B (Example 15A) with Sugar Beet Pectin (Batter C and D, respectively) and cooked by the method of Example 15 A to form Pancakes C and D. Table 74: Recipes of pancake batters containing oat fiber and guar gum and/or sugar beet pectin Ingredient Batter C Batter D S _{ugar Beet Pectin (SHPS)} ^{1.0 1.0} E _{xample 1 CBAX (xylan)} ^1.0 Oat Fiber (xylan + cellulose) 40.0 40.0 Dried Whole Egg (protein) 10.0 10.0 Baking Powder 1.0 1.0 V _{egetable Oil} ^{5.0 5.0} Water 240.0 243.0 T _otal ^{297.0 301.0} Table 75: Pancake batter dry weight composition Batter Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other _{D 31.1% 1.4% 35.4% 8.4% 16.2% 2.8% 1.5%} ^{0.8% 2.2%} Table 76: Pancake raw batter composition Batter Water Xylan SHPS Cellulose Protein Fat Lignin Ash Starch Other C ^80.9% _{5.8% 0.3% 6.7% 1.6% 3.2% 0.5% 0.3%} ^{0.2% 0.5% D 80.8%} _{6.0% 0.3% 6.9% 1.6% 3.1% 0.5% 0.3%} ^{0.1% 0.6%} [0414] Resulting Pancake C (FIG. 23E) was less stable and more brittle than Pancake A (of Example 15 A) containing Guar Gum. Additionally, Batter C could not hold all the water and phase separation occurred. Batter C spread further than Batter A, related to the reduced gelling properties and lower average molecular weight of sugar beet pectin. By combining sugar beet pectin and CBAX in an equal ratio to each other, the water retention of Batter D unexpectedly improved. The addition of corn bran arabinoxylan prevented phase-separation and resulted in a less brittle pancake- like product (FIG. 23F). It was unexpected that the inclusion of CBAX in the batter improved the result on both occasions (batter B and D) compared to the equivalent example batters without CBAX (A and C respectively) and this confirms the contribution of extracted xylan compositions to the mechanical properties of the resulting batter. C. Pancakes with CBAX hydrolyzed to different extents [0415] Pancakes were prepared by recipe and method of Batter D (Example 15 B), wherein the CBAX was replaced by CBAX that had been further hydrolyzed to various molecular weights (Table 77). The resulting pancakes were compared to the unstable, brittle pancake C from Example 15B, comprising the equivalent recipe but containing no extracted non-mucilaginous xylan. Batters E-G each comprise substantially equivalent compositions to Batter D (Table 75-76) varying only by the minor differences in xylan content from the different CBAX samples (Table 1) and water amount. Table 77: Recipes of pancake batters containing oat fiber, sugar beet pectin and extracted xylan of different Mw. Ingredient Batter C Batter E Batter F Batter G Sugar Beet Pectin (SHPS) 1.0 1.0 1.0 1.0 Example 1 CBAX-75 (xylan) 1.0 Example 1 CBAX-50 (xylan) 1.0 Example 1 CBAX-25 (xylan) 1.0 _{Oat Fiber (xylan + cellulose)} ^{40.0 40.0 40.0 40.0} Dried Whole Egg (protein) 10.0 10.0 10.0 10.0 Baking Powder 1.0 1.0 1.0 1.0 Vegetable Oil 5.0 5.0 5.0 5.0 _Water ^{240.0 240.0 240.0 240.0} Total 297.0 297.0 297.0 297.0 [0416] All batters E-G (FIGS. 24A-C) were improved (spread in the pan and cooked without any phase-separation) compared to batter C containing no extracted non-mucilaginous xylan. Surprisingly this included Batter E comprising CBAX with a very low M _w (Table 2),. Pancake G (FIG. 24 F) was additionally beneficial as it was more flexible than Pancakes C (FIG. 23E), E (FIG. 24D) and F (FIG. 24E) and was the closest to the Pancake D (Example 15 B) comprising the highest M _w of CBAX (Table 2). A small amount of extracted non-mucilaginous xylan imparted surprisingly large improvements to the foodstuff, and the effect is tuneable according to the Mw of the non-mucilaginous xylan. Example 16 – Preparation of example optimised pasta products [0417] Several pasta recipes were optimised according to different goals: gluten-free and/or vegan; very high calorie reduction (>40% vs wheat flour pasta); production of pasta organoleptically indistinguishable from regular semolina pasta. [0418] Optimised gluten-free pastas were produced using pea protein, aquafaba, and egg as protein sources and with or without addition of starch (PA01-PA04; Table 78; FIG. 25). The dry flour blends were pre-weighed and mixed using a mixer for 5 min and water was continually added until the flour was sufficiently hydrated. The initial water levels required were determined using previous trials. The hydrated blend was fed into the pasta machine (Imperia, Chef-in-Casa, Italy) and extruded using a spaghetti die. [0419] Pasta made with recipes PA01 and PA03 were divided into three samples for storage trials: fresh, directly frozen, and dried. Frozen storage entailed storage of pasta in zip-lock bags at -27°C for two weeks prior to analysis. For all other samples, the pasta was dried in an oven at 40 °C until a moisture level <10% was reached. Samples were boiled in 200 mL of water for 2 to 12 min, depending on optimum cooking time, and data were collected for weight increase, texture, cooking loss, and color difference before and after cooking (Table 79). The cooking loss is defined as the amount of material leaching from the pasta into the cooking water during cooking, as a percentage of the initial pasta weight. It was determined by evaporating the cooking water at 105°C and weighing the mass of the solid residue. Table 78 – Formulae of example final pasta products. Ingredient PA01 PA02 PA03 PA04 PA05 Tapioca starch - 1.8% - 4.8% 2.6% Guar Gum 5.9% 4.7% 6.1% 5.3% 6.5% Oat Fiber 17.8% 16.8% 18.3% 16.0% 23.4% Pea Protein 5.9% 10.1% 6.1% 5.3% - Gluten - - - - 14.1% Whole egg Powder 2.0% 5.3% - - 7.5% Aquafaba - - 10.2% 8.9% - Water 68.3% 61.3% 59.3% 59.7% 45.9% SUM 100% 100% 100% 100% 100% [0420] The gluten free pastas without starch had the softest textures and acceptable organoleptic properties. The variation in weight increase between the fresh, dried, and frozen pasta reflects the water already present in the different types of pasta. Cooking loss was 2.9 times higher in PA03 than in PA01, indicating less structure formed during extrusion and less gelling during cooking in the vegan recipe PA03 compared to the egg-contained pasta PA01, which was also reflected in the cooking time and the hardness. The frozen samples were closer to the fresh ones, except for hardness. Despite the similarities in weight increase and cooking loss, frozen pasta was harder than the fresh version, for both the egg-based and vegan pasta. [0421] The addition of starch (PA02 and PA04) improved texture of pasta further and decreased perception of a thin slimy layer on the surface of cooked pasta. The starch contributed to the structure of the pasta and gelatinization post-cooking. Moreover, when gluten was used instead of pea protein, the texture of the pasta was further improved (PA05), as gluten gives viscoelasticity to the dough (Table 79). Table 79 – Pasta properties of boiled pasta. n.d. = not determined. Weight Cooking Hardness Adhesiveness Cooking Sample Type increase loss (%) (g) (g.sec) _{time (mi} ^ΔE (%) _n) PA01 Fresh 32.2 1.72 648.9 -59.5 2 4.4 D _{ried 199.6 5.78 2106.0 -63.5 12 4.4 Frozen 36.6 1.91 910.9 -49.8 2 6.6} PA02 Dried 157.22 7.99 1956.7 -29.3 11 6.8 PA03 Fresh 61.4 4.9 520.2 -56.0 1 7.5 Dried 141.3 15.5 1415.4 -66.0 4 5.7 Frozen 49.1 4.6 817.2 -57.8 1 5.2 PA04 Dried 125.6 11.5 2003.7 -66.5 3 3.4 PA05 Dried 120.7 n.d. 5630.6 -50.7 10 8.5 [0422] From a nutrition perspective, all the recipes presented > 40% reduction of calories, high fiber and high protein content when compared to commercial wheat pastas (Table 80). Compared to commercial egg-based wheat pasta, PA01 contained 1.6x fewer calories and about 18 times more fiber. Similar properties were observed for PA03 and PA04which have about 2x fewer calories and about 13 times more fiber when compared to a reference commercial gluten-free pasta. Table 80 – Comparison of nutritional information for example compositions PA01-PA05 vs reference wcommercial pastas (dry pasta per 100g) Reference Reference t ³ USDA Department of Agriculture, Food Data Central, FCD ID 169738, FDC published 4/1/2019 – [0423] The applications of the dough compositions described herein to a variety of foodstuffs is demonstrated. An edible chip / crisp product was prepared: the formulation of Example 12B was cut into smaller pieces, dehydrated under ambient conditions for 16 h, and cooked in an air-fryer at 180 ºC for 6 min to give the chip / crisp products (FIG. 26). [0424] Composition A comprising a 60:20:20 ratio of oat fiber : guar gum : wheat gluten was found to be versatile in that it could be successfully used as a wheat flour substitute in number of products described herein. Composition A was prepared by dry-mixing oat fiber (300 g) with guar gum (100 g) and wheat gluten (100 g) until visually homogeneous. [0425] A soft cookie was prepared: softened butter, eggs, sugar and vanilla bean paste were added and mixed together. Composition A and baking soda were added to the mixture to form a dough (Table 81, FIG. 27A). The resultant dough was rolled out to 70 mm in diameter (FIG. 27B) and then baked for 9 minutes at 180 ºC, to form a cookie product. (FIG. 27C). The cookie held its shape post baking and was compact in structure with a cracked surface. Table 81: Cookie Formulation Ingredients Weight (g) wt.% In recipe Sucrose 50 34.7% Composition A 37 25.7% Unsalted butter 32 22.2% Eggs 12 8.3% Water 10 6.9% Vanilla bean paste 2.2 1.5% Baking soda 1.0 0.7% Xylan SHPS Cellulose Protein Fat Lignin Ash Others Starch Water 6.6% 4.5% 7.7% 5.2% 19.0% 0.7% 0.1% 37.3% 0.7% 18.2% [0426] A shortbread was prepared: room temperature butter was combined with sucrose. Composition A was added and mixed to form a dough (FIG. 28A, Table 82). The prepared dough was refrigerated for 1 hour 30 minutes, then was rolled out to the thickness of 8 mm, cut into rectangles of 40 mm X 50 mm, textured with a fork (FIG. 28B) and baked for 9 minutes at 180 ºC, to form the shortbread (FIG. 28C). A recognizable shortbread can be produced by replacing wheat flour with Composition A. Table 82: Shortbread Formulation Ingredients Weight (g) wt.% In recipe Composition A 150 34.7% Unsalted butter 125 28.9% Water 100 23.1% Sucrose 50 11.6% Vanilla bean paste 7.5 1.7% X ^ylan _{SHPS Cellulose Protein fat Lignin Ash Others Starch Water} 8.9% 6.1% 10.4% 5.5% 23.8% 1.0% 0.2% 14.7% 0.9% 28.5% A crumble mixture was prepared: butter, Composition A, sucrose and water were mixed together (Table 83). The resulting raw crumble (FIG. 29A) was placed as a topping on apple and custard and baked for 15 minutes at 180 ºC, to form the desired product (FIG. 29B). The crumble topping was crispy and crumbly and resembled a typical crumble made with wheat flour. Table 83: Crumble formulation Ingredients Weight (g) wt.% In recipe Composition A 37.5 36.4% Unsalted butter 31.2 30.3% Water 20 19.4% Sucrose 12.5 12.1% Vanilla bean paste 1.8 1.7% Xylan SHPS Cellulose Protein Fat Lignin Ash Others Starch Water 9.4% 6.4% 10.9% 5.8% 24.9% 1.0% 0.2% 15.3% 0.9% 25.1% [0427] A breadcrumb type coating was prepared: Composition A was combined with liquid whole egg to form a coating mixture (FIG. 30A; Table 84). A nugget was dipped twice in liquid whole egg and then coated with the breadcrumb type coating. Afterwards, the coated nugget was fried in oil, to form the desired, coated nugget, with a crispy surface and consistent finish (FIG. 30B). Table 84: Coating Formulation Ingredients Weight (g) wt.% in recipe Composition A 18.5 64.9% Egg 10 35.1% [0428] A plant-based burger was prepared: Composition A was mixed with aquafaba (Table 85), then tomato sauce to form a combined meat analogue (FIG. 31A). The meat analogue was pressed and shaped as a patty, then pan fried in coconut oil, to form the desired plant-based burger (FIG. 31B). The patty held its shape and had a chewy and firm texture. Table 85: Vegan Hamburger Formulation Ingredients Weight (g) wt.% in recipe Tomato sauce 35 85.4% Composition A 5.0 12.2% Aquafaba 1.0 2.4% Xylan SHPS Cellulose Protein Fat Lignin Ash Others Starch Water 3.1% 2.1% 3.7% 3.2% 2.3% 0.3% 0.8% 8.2% 3.0% 73.4% [0429] A gravy sauce was prepared according to the recipe in Table 86: a vegetable stock concentrate was added to water and heated in the microwave for 1 minute, then Composition A was added with stirring. The resulting liquid was added gradually to melted butter and stirred for 10 min until thickened (FIG. 32A). Table 86: Gravy Formulation Ingredients Weight (g) Water 400 Butter 30 Composition A 15 Vegetable stock 4.5 [0430] A control gravy comprising the same weight of wheat flour in the place of Composition A was prepared by equivalent method. The flow properties and the viscosity of the samples were analyzed using a Brookfield Viscometer. The viscosity test was performed at constant temperature of 40 °C with increasing spindle speed applied to the samples. The viscosity values of the samples at different speeds are shown in Table 87. Both samples analyzed show a shear thinning flow behavior. The gravy comprising Composition A shows higher viscosity compared to control (FIG. 32B). Table 87: Viscosity values of gravy samples at different speed Control gravy Composition A gravy Speed Viscosity Viscosity (RPM) (cP) (cP) 1 2820 11340 2 1830 8940 4 1185 6855 5 1032 6252 7 857.1 5391 [0431] While preferred aspects of the present disclosure have been shown and described herein, it will be obvious to those skilled in the art that such aspects are provided by way of example only. It is not intended that the disclosure be limited by the specific examples provided within the specification. While the disclosure has been described with reference to the aforementioned specification, the descriptions and illustrations of the aspects herein are not meant to be construed in a limiting sense. Numerous variations, changes, and substitutions will now occur to those skilled in the art without departing from the disclosure. Furthermore, it shall be understood that all aspects of the disclosure are not limited to the specific depictions, configurations or relative proportions set forth herein which depend upon a variety of conditions and variables. It should be understood that various alternatives to the aspects of the disclosure described herein may be employed in practicing the disclosure. It is therefore contemplated that the disclosure shall also cover any such alternatives, modifications, variations, or equivalents. It is intended that the following claims define the scope of the disclosure and that methods and structures within the scope of these claims and their equivalents be covered thereby.