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To mix and work dough into a smooth elastic mass. Kneading can be done either manually or by machine. By hand kneading is done with a pressing-folding-turning action. First the dough is pressed with the heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half given a quarter turn and the process is repeated. Depending on the dough the kneading time can range anywhere from 5 to 15 minutes. During kneading the gluten strands stretch and expand enabling dough to hold in gas bubbles formed by a leavener which allows it to rise.