THE EFFECT OF REDUCING THE QUANTITY OF SALT ON THE QUALITY AND ACCEPTABILITY OF GRISSINI
The article proposes the technology of obtaining grissini type salt-free bakery products.Research has been carried out on reducing the salt content and replacing the water with fermentation products as kefir, whey, and sour borscht, in order to reduce the effect of the lack of salt on the product quality.The results showed that the complete exclusi