Adding hard and soft wheat flour to Korean rice cakes helps to keep them fresh longer by slowing down the process of retrogradation. The researchers tested different levels of wheat flour mixed with rice flour and found that the texture of the rice cakes remained similar to the original, but they were less chewy and hard. After 24 hours of storage, the rice cakes with wheat flour were significantly softer than the control group. This means that adding wheat flour to Korean rice cakes can help maintain their quality for a longer period of time.