The effect on functional qualities of the processing parameter and particle size describes the changes in ingredient behaviour during preparation and cooking and how they affect finishing foods as to how they feel, look and taste. Functional features are: foaming capacity, foaming stability, swelling index, water absorption capacity, oil absorption capacity, gelatinization temperature, least gelatinization temperature, emulsion capacity, emulsion stability. The functional characteristics of food and flours are affected by the components (meal) and structures of the food additives that are added to the food. Each ingredient in a dish has a distinct role, which typically affects the food's functional property. The effect of the temperature study demonstrates that the effects for all swelling index, water absorption capacity, minimum gelatinate, emulsion capacity of P-value are important, all the characteristics expected in the study are affected by the particulate size. The high boundary area at which each property was determined using an interplay of two parameters (temperature and particle size). The limit of high spraying power was 55 oC and Particle size lower than 240 μm, the spraying stability was nonlinear and the swelling index interaction effect was primarily defined by the particle size, 240 μm below the test temperature, which gives the high-powered region an oil absorption capacity targets area of 330 μm higher with the drying temperature. of 40 -50 oC , The higher drying temperature was affected by the drying temperature, the lower the gel temperature with ranges from 82 to 98 °C, the activity of emulsion of the turmeric flour since its interactions exhibit the variables, the higher the drying temperature the binding capacity is improved. Turmeric flour has a wonderful quality which makes the flour sweet as a supplement for the bakery product with negative complications during the manufacturing procedure.

Keywords : Dimensional, Properties, Responses, Stability, Turmeric.