There are a number of problems on the application of frozen dough technology which is developing rapidly and used widely on baking industry or other flour products industry now，such as the decrease of yeast activity, longer fermentation time, deterioration of dough quality, smaller product volume and a rough crumb. However, the use of hydrocolloids can enhance the properties of either frozen or unfrozen dough. Several researches have been done to discuss the application of a few hydrocolloids on frozen dough technology. The objective of this study was to systematically understand the effect of hydrocolloids on bread dough and the influence of xanthan gum (X), sodium caseinate (SC) and gum arabic (A) on the tensile properties, yeast fermenting power and freezable water content of fresh and frozen dough by using FTC texture analyzer, absorption titration method and differential scanning calorimeter. The result showed that three gum all could significantly enhance the tensile resistance of the dough (both fresh and frozen dough), and X caused most obvious increase by 76% and 58%, which made the maximum tensile resistance of fresh and frozen dough. For yeast fermenting power, dough with X or A both showed a higher yeast power of gas, which improved the gas production of fresh and frozen dough by 119% and 208%, 83% and 113%, respectively, while SC had no effect. For freezable water, the three kinds of gum reduced freezable water content in frozen dough，which played a role in protection of yeast during freezing, and the effect from large to small was A, X and SC. To realize the influence of hydrocolloids on bread quality, the bread made of fresh and frozen dough added X, SC or A with the indicators of bread specific volume and textural properties of crumb were evaluated by texture analyzer. The results showed that A improved either fresh or frozen dough bread quality, which increased the specific volume of bread made with fresh and frozen dough by 9% and 16%, respectively. X and SC had no positive effects on overall bread quality, but X had a positive effect on improving the resilience of frozen dough bread crumb.