To improve the quality of dough diverse enzymatic treatments have been applied in the last few years. However, the effect has not been studied of these treatments on the microstructure. The objective of this work is the study of the effect of the combined addition of the enzymes glucoseoxidase (GOX) and amyloglucosidase (AMG), on the protein fraction and the microestructure of dough and gluten. Dough is studied by Scanning Electron Microscopy (SEM), and the gluten using Cryo-Scanning Electron Microscopy (CRYO-SEM). When 500 mg×Kg-1 of the enzyme AMG is added to samples previously treated with 10 mg×Kg-1 of GOX, a reinforcement of the net work of gluten is observed with an intensification of the interaction of proteinprotein. It could be attributed to an increase of the activity of the enzyme GOX, which has more glucose provided by the activity amyloglucosidase.