Research of improved formula of crystal moon cake crust

The effect of wheat starch, glyceryl monostearate (GMS) and guar gum on hardness, weight decrease and sensory quality of crystal moon cake crust were researched. The results showed that:hardness increased while the proportion of wheat starch increasing. Less than 0.3% GMS added could slow aging degree, but more than 0.3% would lead to aging degree increase. Less than 1% guar gum added could slow aging degree and improve transparency. But more than 1% would lead to aging degree increase, samples had granular and sensation. Through orthogonal experiment came out the optimal formulation:wheat starch 38.19%, acetylated starch 19.1%, cassava starch 41.81%, GMS 0.1%, guar gum 1%.