I just heard of that process a few days ago when the PhD chemist in this video described how it occurs in bread starches! As a mechanical engineer with a single inorganic chemistry class 50 years ago, there's a lot about organic chemistry I don't know or understand. But, as a home sourdough baker, I thought it was cool that this process is responsible for bread going stale.
I’ve heard that called the Tangzhou method and it really does work! I tested on our Thanksgiving dinner rolls and a week later, no mold forming and as fresh and light as the day they were made. I’m incorporating it into all my yeast breads now.