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.
Check the Egg Carton. When figuring out how long you should keep eggs, start by looking at the egg carton: 1  Pack date-According to USDA guidelines, this is the date when the eggs were washed, graded, and packed into the cartons. 2  This is a 3-digit code that coincides with the day of the year (December 31 would be 365).