Carboxymethyl cellulose and psyllium husk in gluten-free pasta

Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free with carboxymethyl cellulose and psyllium husk evaluate their effect on the quality of final product.
 Gluten-free was produced rice flour, white corn potato starch, soy protein isolate, or used as binding agents. Then, we evaluated these hydrocolloids color, texture, cooking quality, sensory characteristics product. 
 The uncooked containing showed significantly higher values hardness compared samples cellulose, while cooked had lower nitrogen loss. Also, improved texture pasta, providing highest resilience, springiness, chewiness. Generally, received for parameters, cellulose.
 Psyllium better ability bind than cellulose. Consequently, could become feasible alternative wheat gluten in producing pasta.