Which property lets dough return to its original shape after stretching?

• A. Viscosity
• B. Elasticity
• C. Toughness
• D. Cohesion

Answer: (B)

Elasticity is the property that lets dough return to its original shape after being stretched. When you work dough, gluten strands stretch and store energy. When you release the stretch, that stored energy pulls the dough back, giving it springiness. This rebound helps trap gas and maintain structure as the dough rises and bakes.

Viscosity describes how thick or flowy a material is, so it’s about how dough moves rather than how it recovers shape. Toughness is about resisting tearing, not about bouncing back after deformation. Cohesion is the internal attraction that helps dough hold together, but it doesn’t dictate the ability to regain its shape after being stretched.