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.
Frozen Egg Yolks. Â© Suzie Ridler on Flickr. Many recipes call for egg whites only, so you fill your refrigerator with a container of egg yolks but, by the time you figure out what to do with them, they've gone bad. Try freezing them by following these simple steps from the Iowa Egg Council.abel the container with the number or yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts). Thawing Frozen Egg Yolks. Thaw frozen egg yolks overnight in the refrigerator or under running cold water. Use yolks as soon as they're thawed.