In addition, vacuum mixing influenced the tensile force and
maximum firmness of these two cooked noodles to various extents.
Significant (P < 0.05) improvement in tensile force was found
at and over 0.06 MPa for HP noodles, while 0.04 MPa for the LP
noodles (Fig. 2a). However, the influence of vacuum mixing on the maximum firmness of cooked HP noodles was not significant
(P > 0.05, Fig. 2b).