Final answer:
Xylitol and Erythritol are the two polyols used in pastry making, known for their sweet taste and lower glycemic impact, making them popular in sugar-free and low-calorie foods.
Step-by-step explanation:
The two polyols used in pastry making are Xylitol and Erythritol. These are sugar alcohols that are derived from sugars and have a sweet taste that makes them suitable for use in pastries. Xylitol is found in berries, cherries, plums, and other fruits, and is also a common sugar substitute for diabetes. Erythritol, on the other hand, is another polyol that has been recognized for its sweetness and is often used in various sugar-free and low-calorie food products. Both these substances are popular among those seeking sweetening options that have a lower glycemic impact than regular sugars like sucrose or fructose.