Canola oil. Your thoughts... any better, worse or same..

Using all purpose bleached non bromated flour, salt, sugar, veggie or soy oil, yeast and flour. Standard bread receipt. My distributor has a nice buy on it. Will also use it to cover pizza dough prior to cooking. Any difference in taste cooking and color? Thank you

I have been using Canola oil since day one. I use it much the same as what you mentioned.

Thank you