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The capability of dough to return to its original shape after stretching. This effect is often referred to as "dough memory". Generally speaking, doughs made with high-protein, high-gluten flours tend most to exhibit this tendency because of their higher gluten content and their more extensive and stronger gluten network. 

Doughs will also exhibit high elasticity if they are reworked or re-kneaded just before shaping and stretching, which disorients and misaligns the gluten strands from their relaxed state just prior to reshaping.

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