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.
Everything You Need to Know About Egg Labels. If you've been wondering what all those terms printed on egg cartons mean, this should clear things up. It used to be that supermarket eggs were uniformly white and sold in same Styrofoam containers. Consumer choice was incredibly limited. But following the arrival of brown shells and brown pulp cartons in the egg aisle came an avalanche of labelsâfree range, cage-free, vegetarian-fed, certified humane. Forget the simple grab-and-go egg shopping of yoreâthereâs now more to consider in this corner of the grocery store than most any other aisle.