Three different natural hydrocolloids (xanthan, guar, and Arabic gums) were administered at three different levels 0.5, 1.0, and 1.5% to study their addition effect on bread quality. The obtained results revealed that, the farinograph parameters such as water absorption, stability of dough, extension resistance, energy, and proportion number were increased by increasing the used gums amount from 0.5 to 1.5%. Meanwhile, degree of softening was decreased. The pan bread physical properties like loaf weight, loaf volume, and specific volume were gradually increased with increase gums addition levels in compared to control sample. The results also confirmed the ability of hydrocolloids for improving bread freshness during storage periods. For sensory evaluation, data demonstrated that, there was significant effect on crumb color, texture, general appearance, and overall acceptability pan bread due to addition of high level of hydrocolloids. While crust color and taste were significantly not differed. It could be concluded that, to obtained pan bread with a good quality than control, it should be added xanthan gum with a ratio of 1.0 -1.5% or guar gum with a level of 1.5% of the flour weight.