[imp0cat]

The process of cooling down converts starches in rice, pasta, potatoes etc... to a more resistant forms that your body cannot process easily.

[thimkerbell]

Does chilling also work to convert bread starches into resistant ones, or does it only work for rice and potatoes?

[int_19h]

GP mentioned bread specifically. I looked up some studies, and they are in agreement: https://pubmed.ncbi.nlm.nih.gov/17426743/

[imp0cat]

A starch is a starch.

However, this study seems to compare freshly baked bread to a frozen/toasted one.

I'd guess that the difference will be smaller when regular store-bought bread is used instead.