Bread dough is quite an interesting material with many similarities in its mechanical response to a lightly crosslinked elastomer. That is perhaps not too surprising since bread dough contains a network of gluten molecules. I recently published a paper on how to accurately model the response of this interesting material using an anisotropic version of the Bergstrom-Boyce model with Mullins damage. The model that we developed has been shown to accurately capture the non-linear viscoplastic response of bread dough, and the model has been implemented in the PolyUMod library of user-material models for Abaqus and ANSYS.
The attached paper presents our results from this study.