Expanding on Gluten science

[fischerq]

@hendricius
The section on gluten chemistry is quite short.
E.g. this article has a few details that I found really interesting (on how glutenin and giandin work, interactions with salt). Also the reference to Harold McGee's On Food and Cooking might be valuable.
I also think a table with numbers around protein content would be really useful, that helped me debug my flour (10% protein - low, 13% ~high, option of supplementing with pure gluten).

Would it be useful if I sent a pull request for some content around this?

[hendricius]

Sorry. I only saw this now. Definitely great idea.

I am still currently taking pictures for the inclusions chapter. Once this is ready I am happy to have a look and help on adding a PR. Will keep you posted. Thank you for everything so far!