Rheological and thermal property of wheat flour added with xyloglucan (XG) and maltodextrin (MD) was studied to analyse the effect of added hydrocolloid on dough. The combined effect of both the hydrocolloid increased the arrival time, water absorption, elasticity, mixing tolerance index and peak energy as studied with Brabender farinograph. The water absorption ranged from 61.3-66.4% while mixing tolerance index value varied from 61.9-133.1 FU. Dough dynamic rheological parameters storage modulus, loss modulus and damping factor were investigated as function of frequency and temperature using rheometer. Dynamic rheological test performed showed that power law exponent'n'values were close to 0 indicating 3D network in the mixture. The values of storage and loss modulus at a constant frequency of 0.935 rad^-1 ranged from 22.1-33.9 kPa and 6.9-15.4 kPa respectively. Temperature sweep test showed that loss tangent values decreased as the temperature increased from 30-90 C again indicating that dough became more elastic. The addition of both the hydrocolloid increased the storage modulus. Thermal property studied through differential scanning calorimeter (DSC) revealed two peaks in the temperature range of 30-150 C. XG and MD addition lowered the on set and peak gelatinization temperature at all levels.