Wheat dough was selected as a model system. Via dying protein and the fluorescence microscope technique， the pictures of protein aggregates distribution in the 2-dimensinal fact surface were obtained. In addition， reconstruction of 3-dimensional structure by IT techniques based on these pictures was developed. Therein， 3-dimensional networks made up by the wheat gluten were obtained as well. This picture offered crucial information， such as the length， the diameter， the entanglement of wheat gluten fibers. And this opens an avenue to build a qualitative relationship among the raw material compositions， the operation conditions to prepare dough， and dough texture properties. Therefore， this study sheds light on the practices in dough industry and other relevant industries.