The aim of this work was to investigate the effect of simple shear deformation at various shear rates on rheological, molecular (Glutenin MacroPolymer, GMP) and microstructural properties of wheat doughs. Shear processing was compared with a z-blade mixing (farinograph). Gluten structure was investigated using CSLM (Confocal Scanning Laser Microscopy) and rheological tests in linear and non-linear viscoelastic conditions. Results suggest to analyse the effect of processing at three levels: molecular, microscopic and mesoscopic levels. At mesoscopic level, protein aggregation during dough deformation forms a colloidal system. Different mechanism for break-up of gluten domains were proposed for mixing and shearing.
