Table 1 Blended ratios (% (w/w)) of wheat flour, water, and HSC for noodle preparation according to mixture experimental design

Sample	Wheat flour	Water	HSC	Salt
T1	0.693	0.252	0.043	0.012
T2	0.700	0.260	0.030	0.012
T3	0.648	0.260	0.080	0.012
T4	0.698	0.260	0.030	0.012
T5	0.687	0.247	0.055	0.012
T6	0.693	0.227	0.068	0.012
T7	0.692	0.253	0.043	0.012
T8	0.700	0.208	0.080	0.012
T9	0.667	0.253	0.068	0.012