Living · 6 pages · 12 min
Why dough springs back
Stretched gluten stores elastic energy and pulls the dough back.
When the purchase is complete, return to the original window. It will refresh.
From the opening
Dough springs back because a gluten network, once stretched, stores elastic energy and recoils. Hydrated wheat proteins act like a soft elastic solid, so the piece returns toward the shape it had before the pull. The opening covers gluten stores the elastic pull, a rest lets stress relax, and fat and weak flour spring less.
The rest of the brief — the later sections and the reading notes — opens after Stripe confirms payment.
Inside
- Gluten stores the elastic pull
- A rest lets stress relax
- Fat and weak flour spring less
- Gas bubbles add a second push
- Where the idea stops applying
- A distinction worth keeping
Sources
- Elasticity of glutenin in wheat dough
- Stress relaxation after dough is rested