The researchers studied how a type of high-amylose rice flour affects noodle making. They found that the more amylose in the rice flour, the harder the noodles became. Noodles made with 40% goami rice flour were better than those made with just wheat flour. The goami rice flour noodles were chewier and more liked overall. The goami rice flour also had lower water binding capacity compared to another type of rice flour. Overall, the study showed that using goami rice flour in noodle making can improve texture and taste.