I can't imagine it really making that much difference.
I could be mistaken (I'm sure I am), but I believe generally if you leave a piece of wood it doesn't take too long to equalize with the surrounding moisture climate. If the idea with roasted maple is to get the wood to become more stable, the reduction in moisture won't make much difference. As soon as it comes out of the oven, the wood will begin to take on moisture until it equalizes with the surrounding environment.
I'm certainly not an expert on this, but if my understanding is correct, there is essentially a limit to just how dry you can make your wood (and the limit corresponds to the humidity level in your shop). From that perspective, if you take a piece of wood that is already well dried and equalized with the moisture level in your shop, and then stick it in the kiln to make it even more dry, it will start to take on moisture once it's out of the oven for a couple days until it returns to a normal moisture level that corresponds to the environment. I think that this change in moisture would increase the risk of warping over that period of equalization - so IMO, if you really dry that wood out well, it would be maybe even a bit less stable rather than more stable (for only a short period immediately after coming out of the kiln of course).