Elevated soak resistance of ready-to-eat cooked noodles: Protein network enhancement mediated by accelerated post-ripening of wheat grains

In order to delay textural deterioration during soaking, ready-to-eat cooked noodles were prepared from wheat flour obtained from accelerated post-ripened grains. Changes in the textural properties, water status and migration, and protein network were determined. After wheat grains tempered with glucose oxidase (GOD) solution, firmness and elasticity of immersed noodles were improved by 40.82% and 73.50%, respectively. Meanwhile, various treatments significantly (<i>p</i> < 0.05) decreased the sodium dodecyl sulfate extractable proteins content by promoting protein cross-linking. Furthermore, more compact gluten network and slower water intrusion were observed in GOD, transglutaminase, and O₃ groups. And GOD group exhibited the tightest protein network and lowest water absorption during immersion. This indicated that the enhanced protein polymerization restricted water migration and textural deterioration. Therefore, GOD tempering-induced accelerated post-ripening of wheat grains represents an innovative approach to improving the cooked noodles' soak resistance by strengthening the initial protein network.