The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-induced expansibility and/or an excellent texture, moldability, and heat-resistant shape-retention behavior. The dough composition contains, per 100 weight% for a starch-containing grain powder, 60-150 weight% water component and 0.1-5 weight% of a carboxymethyl cellulose for which the degree of substitution by the carboxymethyl ether group per glucose unit is in the range from 0.01-0.4.
