The dough in which a portion of wheat flour was replaced by dietary fiber was prepared and the physical properties were examined. Dietary fibers used were commercial Cell R-80, Avicel RCN 81, and Fiber P-1. These fibers could contain 4.1 (Cell R-80)-4.8 (Fiber P-1) times their weight of water and 0.8 (Avicel RCN 81)-2.0 (Fiber P-1) times their weight of corn oil. In emulsifying activity and emulsion stability, there were no differences among the three fibers. The dough was prepared with either weak or strong wheat flour replaced by the dietary fiber (1.0-10.0%). Maximum consistency of the dough determined by the Brabender Farinography became higher as dietary fiber content increased when added water content was equivalent, regardless of the kind of dietary fiber. When dietary fiber content was equivalent, maximum consistency became lower as added water content increased. Regression equations were obtained between the consistency and the added water content. Steamed dough whose added water content was equalized to the dough with a consistency of 500 B.U. showed little difference in firmness measured by Texturometer for the various dietary fiber contents or types. Required content of water to obtain the consistency of 500 B.U. was different according to the kind of dietary fiber. As compared with the control, the water content in weak wheat flour dough should be increased by 11.5-14.4% and that in strong wheat flour dough should be increased by 10.0-19.5%. The steamed dough, 10% of which was replaced by Avicel RCN 81, was slightly preferred to the control by the sensory panelists. These results suggest the possible application of dietary fibers to the dough without inflation.