The researchers studied how adding different types of flour and Xanthan Gum affects the quality of dried noodles. They found that a mixture of rice flour, gelatinized waxy rice flour, wheat flour, and Xanthan Gum produced noodles with the best texture and taste. Adding wheat flour improved the noodle-making process and cooking quality. The addition of Xanthan Gum helped bind the noodles together. Overall, noodles made with this composite flour mixture were rated the highest in taste and texture, similar to those made with just wheat flour.