Gluten-free dough composition for confectionary and use thereof

A dough composition for baked confectionery comprising:

• vegetable protein including soy protein;
• animal protein including milk protein and egg protein;
• and
• a dietary fiber,
• wherein the content of total protein including the vegetable protein and the animal protein is 150 to 300 parts by weight based on 100 parts by weight of the dietary fiber,
• wherein a content of the vegetable protein is 10 to 150 parts by weight based on 100 parts by weight of the dietary fiber,
• wherein a content of the animal protein is 20 to 100 parts by weight based on 100 parts by weight of the total protein,
• wherein a content of the dietary fiber is 10 to 50 parts by weight based on 100parts by weight of the dough composition, and
• wherein the dough composition does not comprise gluten or wheat flour.