Gliadin, Glutenin, and the types of gluten they form

These are both amino acids found in flour. When mixed with water, they join together to form the protein network called gluten. The technique you choose for developing (kneading) the dough favors one of these amino acids over the other.

When you use a repeated stretch, fold, and roll technique, the dough becomes firm and tight. It springs back more each time it is stretched. This property is called elasticity. The more pressure and time spent developing the dough, the more elastic the gluten becomes. Ultimately, the dough behaves more like a rubber band. This is the amino acid Glutenin at work.