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Among the pretreatment process of wheat, conditioning has great important role on the final quality of flour. The amount of salt used for dough production is usually 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, 1.0, and 1.5 percent instead of tap water and then was kept in this condition for 24 hours. The wheatfatcat:vrc7tyupkvdf5n57yvreg3s5ly