The study looked at different types of soft wheat flour to see which ones are best for making white-salted noodles. They used a test called solvent retention capacity (SRC) to measure the flour quality. They found that soft wheat flours with a high gluten performance index (GPI) were the best for making firm noodles. The flour's GPI was the most reliable predictor of noodle firmness. This means that soft wheat flours with a GPI greater than 0.60 are ideal for making white-salted noodles.