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.
Freezing eggs helps save those stray egg whites or egg yolks left over from meringues, custards, or even making cupcakes. You can freeze egg whites, egg yolks, or even whole eggs (after theyâve been cracked). When I first learned how to freeze eggs from Sara at Go Gigham during BlogHer Food, I was skeptical. Place eggs into the wells of a cupcake tin (each well can hold one whole egg, two egg whites, or two egg yolks). 2  If you are using whole eggs or egg yolks, use a toothpick to break the yolk up a little bit. 3  According to Incredible Egg, if you are using only egg yolks, the yolks will thicken or gel when frozen.