Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria

•The sourdough enriched with EPS improved the quality of WWNs.•The EPS in W. cibaria fermented sourdough achieved the highest yield of 28.06 g/kg.•The noodles with DW+ increased their hardness and adhesiveness and prolonged their shelf life.•The W+ group prevented GMP from disaggregation and promoted gluten network continuity.