The researchers studied how to make dried noodles using a mix of buckwheat and wheat flour. They found that adding sodium alginate and xanthan gum improved the dough and cooking quality of the noodles. Buckwheat flour had higher protein and fat content than wheat flour, and adding these ingredients increased the viscosity of the flour mixtures. Using a composite flour with 40% buckwheat and 60% wheat made good dried noodles, with better kneading properties when less buckwheat flour was used.