Wheat dough was produced in a rheometer by applying consecutive stress-relaxation steps with alternating direction of shear. A well-defined stress environment prevented separation of gluten and starch during shearing and allowed instantaneous determination of dough properties. Relaxation spectra of each relaxation step were used to determine the optimum dough development time. The spectra were correlated to rheological properties of standard dough that was mixed in a z-blade mixer. The correlation showed R(2)s between 0.82 and 0.96. The dough development time as indicated by the relaxation spectra was comparable to standard dough. The evaluation of CLSM micrographs confirmed the results from the spectra. Imitated proofing and baking in the rheometer delivered inconsistent results due to an uncontrollable system by yeast leavening. In the current stage the proposed microscale shear mixing (MSSM) technique can be a reliable method for the rapid evaluation of flour and dough properties.