the thermal cycling causes resistant starches to form. actually you are best off heating/cooling it twice, and minimizing the extra water content. instead of be

the thermal cycling causes resistant starches to form. actually you are best off heating/cooling it twice, and minimizing the extra water content. instead of being broken down into sugars they get fermented into fatty acids deeper in the gut. pasta is eligible for this effect too idk how the final starch compositions vary between them tho.