Capable of being stretched without breaking. In connexion with the elasticity of dough and of gluten, discrimination has to be exercised between the properties of toughness and elasticity. The former signifies a certain flexibility when pressed, with the property of resilience, that is power to resume its previous form when the pressure is removed. Dough when newly made is tough; when it has been fermented for some time is has become elastic. Newly washed gluten is tough; when it has been allowed to stand for some time it has become elastic. The degree of elasticity has a close relation to the condition we call ripeness, or maturity of dough.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham