Wheat is the world's most important grain crop which about 85 percent of that, is used in baking industry. Production of wheat flour includes several stages among them conditioning has a substantial role on the grain grinding and flour quality. For proper grinding of wheat, it should have enough moisture to facilitate separation of bran from endosperm in order to get finer and better flour. On the other hand different enzymes present in the flour are able to carry a number of actions out before and after dough preparation and even after baking of bread. Amylase which is a diastatic enzyme due to amylolytic properties that is able to produce fermentable sugars affects yeast activity, loaf volume, flavour, crust and crumb color of bread, and rheological properties of dough. lipooxygenase is another enzyme which has effect on color, while may causes off-flavors and reduction of nutritive value due to its exclusive oxidation-reduction properties. Lipase also hydrolyzed lipids. The amount of salt used for dough production is usualy between 0.5 – 2.0 percent, however, due to health concern and its effects on blood pressure, it has been suggested to minimize salt daily intake/consumption. In this study, Wheat was conditioned with brine in concentrations of 0.5, 1, 1.5 percent instead of tap water and then was kept in this condition for 48 hours. Later the wheat with about 15% moisture was milled to obtain 88% extraction rate flour and then enzymativ activity of the enzymes (amylase, lipase and lipooxygenase) were determined by spectrophotometer assay (quantitatively). The results suggested that salt has a negative effect on amylase activity so that its activity decreaed significantly. (p ? 0.001). Lipase activity showed same trend so that by increasing percentage of salt, a significant reduction (p? 0.001) was obsereved that has a positive impact on dough quality. Significant increase (p 0.05) in lipooxygenase activity with the increase of salt percentage was evidenced that had also a positive effect on the flour as it oxidize thiol groups of protein to di sulphide bonds. This phenomenon was also confirmed by gas chromatography evaluation of fatty acid profile of the flour, where higher linoleic acid was measure. Evaluation of flour color also showed an increase in L index (p? 0.05) which is a sign of carotenoids oxidation due to activation of the enzyme.