No, once the enzyme in in the wort, it will continue until it reaches its natural limit. Amylase's natural de-branching limit leaves some of the malt sugars intact. Generally, it won't go any further than a well-managed mash. It will leave enough malt to give the beer reasonable body.
Chilling will slow the conversion, but not stop it. The cold will make the yeast go dormant. The final result of chilling will be a sweeter beer than you wanted.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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