Figure 1. Effect of various amounts of calcium salts on the pH of model cookies dough (A) and model cookies (B)

From

Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies

Ke- Liang Bruce Chang, Jen-Shiang Wang, Wen-Chieh Sung

Journal of Food and Nutrition Research. 2014, 2(11), 857-866 doi:10.12691/jfnr-2-11-16