The researchers studied how a mix of xanthan gum and gellan gum can improve noodle quality. By adding these gums to flour, they found that using 0.3% xanthan gum, 0.01% gellan gum, 38.0% water, and 3.0% salt produced high-quality noodles. A ratio of 30:1 of xanthan gum to gellan gum resulted in excellent noodle quality.