Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

Table 2

Characters of traditional Kolompeh

	Min	Max	SD	Mean
Moisture content (%)	6.3	10.1	2.0	8.1
Reducing sugar (%)	9.8	10.3	0.07	10.0
pH	5.4	5.9	0.02	5.6