The methods of two temperature-time interval allow to define thermophysical characteristic with a high degree of accuracy. They are universal for thermophysical researches of various groups of materials. These methods are complex and high-speed. The article contains theoretical bases of the first buffer method of two temperature-time intervals and description of a technique of its practical realization for experimental definition the thermophysical characteristics of solidlake, liquid and loose materials.

Показана возможность производства мучных кондитерских изделий печенья сахарного и затяжного, и вафель с использованием в рецептуре муки из проса. Определены оптимальные дозировки просяной муки и их влияние на органолептические и физико-химические показатели изделий