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.
Expert answer: We tell consumers to look to the egg carton sell-by dates to judge freshness. The USDA says that the date can be no further ahead than 30 days after the packing date. Your store can choose any day within that 30 days to date the eggs.If you don't find a date on the carton, using the eggs within three weeks of the carton date should allow them to be used within optimum quality, meaning the yolk will be high and upstanding, and the white will be tall and firm.our store can choose any day within that 30 days to date the eggs. If you don't find a date on the carton, using the eggs within three weeks of the carton date should allow them to be used within optimum quality, meaning the yolk will be high and upstanding, and the white will be tall and firm.