To provide a crystalline cellulose complex compound which provides a dough composition for providing food having a good flavor such as taste and aroma, having a moist and sticky texture, and having a crisp and moderately brittle texture at the same time, and to provide the dough composition and the food obtained from the dough composition.

The crystalline cellulose complex compound contains 50-99 mass% of crystalline cellulose and 1-50 mass% of alginic acid propylene glycol ester. The dough composition contains the complex compound.