A well-known soup manufacturer was having difficulty with a line of prepared soups. Their noodles would become too soft after cooking and consumers would not wish to purchase a product with mushy noodles. Cryogenic sectioning and staining of the noodles revealed poor bonding between the starches and proteins in the product when compared to other soups which consumers liked. The manufacturer was then able to alter the preparation process to yield a noodle which remained firm after cooking.