Refrigeration, phytic acid, and enzyme/yeast activity
Okay, so I can't seem to find one particular answer to one particular question. I have heard that the process that neutralizes phytic acid in sourdough takes place over approximately six hours at room temperature. I can not find how long this takes in the refrigerator. This is the most important aspect of the question.
I'm also curious about whether or not enzyme activity is slowed down with yeast activity (and bacterial activity) through refrigeration or not, or if it's only specific enzymes. For instance, obviously yeast feeds more slowly, but overnight refrigeration is advised to enhance flavor. I can not find someone stating this overtly, but the implication seems to me that refrigeration prevents gluten breakdown while allowing starches to convert to sugars. Since enzymes are related to gluten breakdown and sugar development both, does this mean that some enzymes (gluten breakdown) are slowed while others (starch breakdown) are unaffected?