please help me with this question!

break as the dough and therefore the proteins are stretched. But after stretching (and bond breaking), the dough will "spring back" or shorten. What do you think is causing this "spring back?" (Imagine stretching a telephone cord or slinky.) cakes it would be very hard and not a naturally fluffy texture. for delicious cakes. If there was more proler 2. In the kneading of dough, the hydrogen bonds holding the gluten matrix together can break as the dough and therefore the proteins are stretched. But after stretching (and bond breaking), the dough will "spring back" or shorten. What do you think is causing this "spring back?" (Imagine stretching a telephone cord or slinky.) 3 In order