Starch-reduced bakery products are prepared by forming a dough from wheat protein, at least one starch replacement ingredient selected from cooked wheat germ, cooked maize germ, bran of cereals such as wheat or maize, protein of oil seeds such as soya or ground nuts, protein of milk, enzyme inactivated full fat soya flour and oil-extracted soya flour, together with an aerating agent, then promoting aeration of and baking said dough. The aerating agent may be baking soda and an acid or acid salt, or it may be yeast, in which case fermentation is promoted prior to baking. A texturising agent may also be incorporated in the dough, e.g. lecithin and/or sodium of calcium cassinate, up to 5% of the weight of starch replacement ingredient.