Distinguish between the elasticity of a spaghetti noodle before and after it's cooked, with reference to bending.Write 3-4 sentences in your answer.

The elasticity of a spaghetti noodle exhibits significant changes before and after cooking, primarily due to the effects of water absorption and heat. Before cooking, the dried spaghetti is relatively brittle and has low elasticity, making it prone to snapping under pressure rather than bending. After cooking, the spaghetti absorbs water, which alters its internal structure, allowing it to become much more pliable and elastic. This increased elasticity enables the noodle to bend easily without breaking, resulting in a texture that is more enjoyable for consumption. The change in elasticity is a critical factor in achieving the desired al dente consistency in cooked pasta.