Kneading refers to the technique of manipulating bread dough in order to develop the protein in flour, called gluten, to ensure the structure of the finished product. Kneading also aids in combining the dough ingredients. Biscuit dough is lightly kneaded only about ten times whereas yeast doughs may be vigorously kneaded for several minutes. For additional information about kneading, see Bread, Yeast (Techniques for).