PROBLEM TO BE SOLVED: To provide a composition for making bread good in moldability of a dough and handleability of the dough and having general purpose and breads achieving both of size of specific volume of baked breads and goodness of taste and texture, having pleasant taste and satisfactory feeling and less in carbohydrate content than general breads.SOLUTION: There is provided a composition for making bread containing Component (a) gluten, Component (b) a raw material for foods containing hardly digestible starch of 40 mass% or more and Component (c) a raw material for soybean derived foods with total content of the components (a) to (c) of 80 mass% or more and blended ratio (mass ratio) of the Component (a), the Component (b) and the Component (c) of (a):(b)+(c)=1:1 to 1:2.5.SELECTED DRAWING: None【課題】生地の成形性、生地の取り扱い性がよく、かつ汎用性のある製パン用組成物の提供、並びに焼成したパン類の比容積の大きさ及び食味・食感の良さが両立した、おいしくて満足感がある一般的なパン類よりも糖質含有量の低いパン類の提供。【解決手段】成分（ａ）グルテン、成分（ｂ）難消化性澱粉を４０質量％以上含む食品用素材、及び成分（ｃ）大豆由来食品用素材を含む製パン用組成物であって、前記成分（ａ）～（ｃ）の合計含有量が８０質量％以上であり、かつ成分（ａ）と成分（ｂ）及び成分（ｃ）との配合比（質量比）が（ａ）：（ｂ）＋（ｃ）＝１：１～１：２．５である、製パン用組成物。【選択図】なし
