Low calorie diet bread

A dough composition for making a bread product, said dough composition comprising wheat flour, water, salt, yeast, fermentable sugar, said dough composition containing from about 3 to about 9 parts by weight of an added vital wheat gluten, from about 5 to about 12 parts by weight of a protein material selected from the group consisting of lowfat soy flour, nonfat dry milk, dried yeast flour, cottonseed flour, and mixtures thereof, from about 10 to about 20 parts by weight of an alpha cellulose flour, and from about 0.5 to about 6 parts by weight of a hydrophilic gum selected from the group consisting of synthetic cellulose ethers, gum guar and gum tragacanth and mixtures thereof, all of said ingredients being expressed as parts by weight per 100 parts of wheat flour.