The Streams of Flour Range from Long Patent to Extra

The streams of flour range from long patent to extra short patent. List the streams and the flour made from each. Then write one sentence explaining what happens to the protein content as the streams become finer.

$\begin{array}{ll} \underline{\text {STREAMS}}&\underline{\text {FLOUR MADE FROM THAT STREAM}}\\\text {Long patent} & \underline{\quad\quad\quad\quad\quad} \\\text {Medium patent }&\underline{\quad\quad\quad\quad\quad} \\\text {Short patent} &\underline{\quad\quad\quad\quad} \\\text {Extra short patent} &\underline{\text { \quad\quad\quad\quad\quad }}\end{array}$