Sodium stearoyl lactylate (SSL) forms strong bonds with the flour proteins during gluten development, improving dough strength. During protein denaturation at baking temperatures, these bonds weaken and SSL is able to translocate to the starch molecules, reducing their staling rates during storage 1.
Place the ice cube tray in the freezer and freeze the egg whites until firm. Pop the egg whites out and transfer them to a zip-top freezer bag and return to the freezer. Now, whenever you need one, two or three egg whites for an egg-white-only recipe, you have them, premeasured, at your disposal.
You can freeze pineapple for up to 6 months in itâs own juice. We use them for homemade ice cream, our homemade smoothies and foods like this. We havenât tried defrosting and eating, but we do enjoy eating it as frozen chunks too! You can freeze it in slices or chunks.