The relationships between the physical properties (rheological properties) and expansion ability of dough for bread making were investigated. Dough from various kinds of flour such as Victoria INTA (extrastrong flour), Camellia (strong flour), and Hokushin (middle strong flour) was examined to obtain its physical properties, which are determined using the Kelvin 4-element model, a linear viscoelastic model of dough. The relaxation and retardation times (τ₀ and τ₁, respectively) of dough are derived from a creep curve. Stress relaxation curves plotted using τ₀ and τ₁ were well approximated experimentally. By analyzing the relationship between the coefficients of this model and the expansion ability of bread dough (specific loaf volume and gas retention of dough), it was proven that τ₀ and τ₁ positively and negatively correlate to the expansion of bread dough at statistical significance, respectively. From these results, it was suggested that dough having the more elastic properties shows a higher degree of expansion.