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To evaluate the kneading process of wheat flour dough, the state of the art is a subsequent and static measuring step on kneaded dough samples. In this study, an in-line measurement setup was set up in a rheometer based on previously validated shear kneading processes. With this approach, the challenge of sample transfer between the kneader and a measurement device was overcome. With the developed approach, an analysis of the dynamic development of the dough is possible. Through consecutive stress–relaxation steps with increasing deformation, a kneading setup in a conventional rheometer is implemented. Fitting of the shear stress curve with a linearization approach, as well as fitting of the relaxation modulus after each kneading step, is a new way to evaluate the matrix development. Subsequently, multiwave rheology is used to validate the kneading process in-line. The shear kneading setup was capable of producing an optimally developed dough matrix close to the reference kneading time of 150 ± 7.9 s (n = 3). The linearization approach as well as the power-law fit of the relaxation modulus revealed gluten network development comparable to the reference dough. With this approach, a deeper insight into gluten network development and crosslinking processes during wheat flour dough kneading is given.

Micro-Scale Shear Kneading—Gluten Network Development under Multiple Stress–Relaxation Steps and Evaluation via Multiwave Rheology