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 is not recommended for eggs because after freezing and thawing the eggs will turn into a thick clumpy paste. So, if you want to freeze your eggs to extend their shelf life, it is best to crack the eggs into a freezer safe container and gently blend in 1/2 teaspoon of salt before freezing.The eggs can then be thawed and used, but these eggs will not rise much if later used in baked goods.n general, eggs are good for as long as the quickest expiring ingredient in the recipe. To find out how long foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.