Research
Energy balance
Increasing dietary fiber (e.g., polydextrose, inulin, beta-glucan) in reformulated pastries increases satiety and reduces energy density, aiding in weight management.
Choose pastries and baked goods that list dietary fibers like inulin, beta-glucan, or polydextrose in their ingredients. These fibers help you feel fuller for longer and reduce the overall calories in the product, supporting your weight management goals.
ModerateSupportsMEDIUM confidence
Polydextrose, resistant starch, inulin, β-glucan and glucomannan are some of the polysaccharides used as ingredients in reformulation. They are good substitutes for starch and sucrose content in foods, and their use reduce the energy density of food products, which may contribute to weight management.
Why this rating
Supported by meta-analyses and observational studies, but long-term clinical trials on body weight specifically for reformulated products are noted as insufficient.
Source
Reformulation of Pastry Products to Improve Effects on Health
Ramón Estruch et al. · Nutrients · 2020
DOI 10.3390/nu12061709
narrative_reviewCited 19×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
- Reformulating pastry products by reducing salt, sugar, and saturated fats and increasing dietary fiber reduces the risk of cardiovascular disease, type 2 diabetes, and obesity.Moderate
- Positive Allosteric Modulators (PAMs) can significantly reduce sugar content in pastries while maintaining sweetness intensity and avoiding off-tastes.Moderate
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