Which property allows gluten to stretch and then recover?

• A. Adhesiveness
• B. Elasticity
• C. Cohesion
• D. Gas retention

Answer: (B)

Elasticity is the property that lets gluten stretch when the dough is handled or when gas bubbles push outward, and then return toward its original shape when the stress is released. When flour is mixed with water and kneaded, gluten proteins form a network that behaves elastically. This allows the dough to expand as yeast produces gas, yet snap back to help retain structure and trap the gas, giving bread its rise and chewy texture. Adhesiveness refers to stickiness, cohesion is internal attraction without the stretch-and-snap behavior, and gas retention describes holding gas rather than the dough’s ability to recover after deformation.