The effect of hydrophilic colloids, such as sodium alginate, pectin, inulin and konjac gum, on the both gelatinization and hydration stability of rice bran-wheat flour blending system was investigated to improve the quality of bran-wheat flour food. The 4 hydrocolloids were mixed with rice bran-wheat flour in a certain ratio. This experiment was carried out to investigate gelling process through changes of both elastic modulus viscous modulus and loss factor. Meanwhile, water evaporation during gelatinization was analyzed by means of both TG and DTG thermogravimetric curves of blending system. The results showed that the gelation process was changed and the gel points of blending system with the hydrophilic colloids were almost appeared earlier than that of system without hydrophilic colloids, and the addition of four hydrophilic colloids weakened the water migration rate in the heating process of the mixed system to varying degrees. In addition, the order of improvement effect from strong to weak was sodium alginate > pectin > konjac gum > inulin with the same addition amount.