The aim of this work was to study the effect of adding silver carp surimi on dielectric properties and gelatinization characteristics of wheat flour heated by 150 W microwave oven operating at 2 450 MHz. Wheat flour and silver carp surimi were mixed in various proportions (10:0, 9:1, 8:2, and 7:3) at moisture content of 38 wt.% with 2 wt.% salt. Then, the mixtures were formed to three different sizes and two different shapes to investigate the effect of geometry on uniformity of temperature distribution under microwave heating. The dielectric properties of silver carp surimi-wheat flour dough were detected by the open-endedcoaxial probe method. Differential scanning calorimeter (DSC) was conducted to determine the extent of gelatinization of wheat starch. It is observed that the uniformity of temperature distribution for cylindrical-shaped pieces of dough was better than cuboid ones and the smaller ones were better than bigger ones. When temperature increased, the dielectric constants and loss factors of all dough tend to decrease. As silver carp surimi was added, the uniformity of temperature distribution was improved, however, the activation energy of sample decreased. The gelatinization rate of starch decreased with temperature rise and addition of silver carp surimi as a result of interaction of surimi and water.