It also helps in the formation of smooth texture and adds sweetness. Salt adds flavor. The flavor may also be less sweet and the freezing time may be shortened if less sugar is used. Reducing salt has little effect on flavor. Rof certain microorganisms which produce acid.
Acid prevents spoilage.
There may be spoilage and changes in texture. Sugar sweetens, tenderizes, and causes outer surfaces to brown during baking. Sugar also delays drying out and may increase the volume. Salt adds flavor. Less sugar may result in less browning, less tender texture, greater tendency to tunnel, greater tendency to dry out, and a less sweet taste.