Effects of hydrocolloids and emulsifiers using two different flour qualities during dough processing, baking and storage of German white pan bread were investigated. Results were evaluated by multiple regression analyses, describing the effects of independent variables in polynomal models. In general emulsifiers were the most effective, mainly DATA-Ester. Emulsifiers prolonged final proof time and enhanced dough elastisity, dough height, oven spring and gas retention. Hydrocolloids increased dough yield and decreased final proof time, fermentation tolerance and gas retention even in combination with DATA-Ester. Only guar gum increased oven spring, bread volume and shelf-life. A combination of hydrocolloids and DATA-Ester gave much better results than all other combinations.