The purpose of this research is to extract two-types ofRaman spectra of starch for a cooked rice grain in order toexplain hardness or softness of cooked rice, differentiatedin terms of degree of hydrogen bonding.Raw rice is too solid and hard to eat. The cooked rice,boiled with water, becomes soft enough to eat, digest, andenjoy the deliciousness. What differentiates the hardnessand softness of rice from a microscopic point of view?Deliciousness of cooked rice is based on the slightlysweet taste and flavors, but these are rather minor factors.We empirically know that physical factors such astemperature, wetness, and viscoelasticity (roughly, calledtexture) are mainly contributing factors to the deliciousnessof cooked rice. In fact, viscosity of rice is well-studiedpractically through the cooking process. Also, researchersfrequently used microscopy to clarify that a white ricegrain is composed of micron sized starch grains angular inshape. To elucidate the inside of a small starch grain,researchers used X-ray diffraction measurements andconfirmed several periodicities of constitutive atoms andmolecules.
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