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.
Two ways to freeze eggs: 1  crack the egg and separate yolks and whites into separate plastic containers or food bags before freezing. This is handy for baking. 2  crack the egg into a plastic tub and beat it before freezing - great for omelettes and scrambled eggs.