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.
Refrigerator. Freezer. Raw eggs in shell. 3 to 5 weeks. Do not freeze. Instead, beat yolks and whites together; then freeze. Raw egg whites. 2 to 4 days. 12 months. Raw egg yolks. 2 to 4 days. Yolks do not freeze well. Raw egg accidentally frozen in shell. Use immediately after thawing. Keep frozen; then refrigerate to thaw. Hard-cooked eggs. 1 week. Do not freeze. Egg substitutes, liquid Unopened. 10 days. 12 months. Egg substitutes, liquid Opened. 3 days. Do not freeze. Egg substitutes, frozen Unopened. After thawing, 7 days or refer to âUse-Byâ date. 12 months. Egg substitutes, frozen Opened. After thawing, 3 days or refer to âUse-Byâ date. Do not freeze. Casseroles with eggs. 3 to 4 days