Abstract: The incorporation of anti-staling agents into wheat-soy dough has the potential to improve the quality of bread. The aim of this study was to evaluate the impact of pullulan and/or four hydrocolloids combinations on rheological properties and quality attributes of wheat-soy baladi bread. Nine treatments of flour without/with hydrocolloids (Arabic Gum; AG, K-Carrageenan; K-C, pectin; P, Xanthan Gum; XG and Pullulan; Pu) was evaluated. The effects of the pullulan and/or hydrocolloids on rheological properties, crust color, staling rate and sensory attributes were investigated. For the Wheat Flour (WF), the water absorption, dough stability, extensibility, resistance to extension and dough energy had lesser than Wheat-Soy Flour (WSF). However, the addition of Pullulan and/or Hydrocolloids to (WSF) dough caused a noticeable increment in the above parameters and yielding reinforced doughs. A significant difference was observed in crust colorbecause of hydrocolloids addition. Moreover, all hydrocolloids made bread fresher than the control while (Pu; at 0.4%) recorded the highest value of AWRC after 1, 3 and 5 days of storage at (25±2°C). The results of this study demonstrate that hydrocolloids could be effectively used to improve dough properties, baking quality, sensory acceptability and retarded staling of wheat-soy baladi bread.