In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)‐methylimidazole (4(5)‐MI), acrylamide (AA), and 5‐hydroxymethylfurfural (5‐HMF) in ammonia biscuits. Results revealed that the percent inhibition of 4(5)‐MI was ranged from 50.5% to 89.9% by increasing the GA amount from 0.01 g to 0.05 g, respectively. Furthermore, the use of 0.05 g GA reduced significantly AA content up to 58.6% compared to the control biscuits. Moreover, the highest inhibition of 5‐HMF with 74% depression was achieved by 0.05 g GA. Reasons could be referred to the formation of GA layer on the surface of biscuits. This was confirmed by scanning electron microscope and water loss analysis. Additionally, browning intensity and sensory analysis showed that the supplementation with GA had preserved the quality and consumers’ overall acceptability of ammonia biscuits.