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 raw eggs: crack the eggs into a bowl and beat. Add a pinch of salt or sugar to the egg mix and stir. Pour into ice cube trays or into freezer containers. Label containers with how many eggs (I recommend freezing in the amount that you would usually useâ¦1, 2, or 3 eggs work well) and freeze.