The effect of different hydrocolloids(sodium alginate, xanthan gum, sodium carboxymethylcellulose, locust bean gum, hydroxypropyl methylcellulose) on bread quality were investigated. The results showed that: by addition of proper amount of hydrocolloids, bread quality was improved effectively, showing higher specific volume, better overall acceptance and texture, springiness and cohesiveness, and lower hardness and chewiness of bread crumb, indicated that hydrocolloids possessed better anti-aging performance, therefore extended the shelf life of the bread. Compared the effect of hydrocolloids, sodium alginate and hydroxypropyl methylcellulose were the best, while xanthan gum the worst.