Abstract: The present invention provides a composite matrix material which has (a) polyurethane; (b) inorganic particles which have outer surfaces and an aspect ratio of from at least about 1.5 to about 30; and (c) a silane coupling agent; wherein at least a portion of outer surfaces of the inorganic particles are in contact with the silane coupling agent. Also provided is a composite in which a composite matrix material is a polymeric matrix core which has a surface, and a thermoset layer is bonded to at least a portion of the surface of the polymeric matrix core. The composite is a high strength, durable part that may be used, for example, in manufacturing pallets and building or construction materials such as deck boards and siding and roofing panels, etc.

Abstract: A high strength, light weight composite has: (a) a core comprising a thermoset polymer and having a surface and (b) a laminate bonded to at least a portion of the surface of the core, the laminate comprising: (i) at least one layer of fibrous material having a surface, and (ii) at least one layer of thermoset binder which is bonded to at least a portion of the surface of at least one layer of fibrous material, each thermoset binder layer optionally comprising a low density filler. Also provided are methods for making and systems and apparatus for manufacturing the composite.

Abstract: Improved techniques for estimating dough development times are provided in order to permit rapid and accurate forecasts of dough development times in commercial baking operations with different lots of wheat flour. The method of the invention involves directing near infrared radiation against a dough formulation during mixing thereof, and collecting a plurality of time-dependant absorbance spectra; the spectral data are then analyzed, preferably by calculating magnitude ratios at predetermined spectral absorbances, and then estimating the dough development time as a function of the magnitude ratios.

Abstract: Improved techniques for estimating dough development times are provided in order to permit rapid and accurate forecasts of dough development times in commercial baking operations with different lots of wheat flour. The method of the invention involves directing near infrared radiation against a dough formulation during mixing thereof, and collecting a plurality of time-dependant absorbance spectra; the spectral data are then analyzed, preferably by calculating magnitude ratios at predetermined spectral absorbances, and then estimating the dough development time as a function of the magnitude ratios.