Hello @peterc!  Welcome to BAKERforum!

I have moved your topic here where it will have better visibility.

I am not aware of the science behind what you describe.  It may be simply that the starches need to completely set up and it creates a bit more chew?  I don’t know for sure.  I have a friend who is a sensory scientist and I will ask and see what I can find out.  I will also mention this on the next Forum Friday vlogcast.

Mark