Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten (gluten network), which gives bread its texture. The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. If not kneaded enough, the dough won't be abre to hold the gas released from the leavening agent and will collapse, leaving a heavy and dense loaf.