Hydrocolloids have good functional properties, such as improving emulsification, gelation, solubility and texture of food. In bakery products, hydrocolloids are used to improve the properties of dough, bread and cake, increase sensory quality and extend shelf life. Studies have reported the potential use of hydrocolloids in breads, biscuits, cakes and pasta preparation. Effects of common hydrocolloid (xanthan, guar, Arabic, k-carrageenan, karaya, alginate, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose) on the rheology, physicochemistry, texture and other quality characteristics of baked foods were summarized. The addition of hydrocolloid significantly improves the color, appearance, flavor and overall acceptability of the product.