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The aim of the present work was to study the optimization of a process of canola meal bleaching with hydrogen peroxide. Effect of the bleaching on crude proteins extractability, their emulsifying and foaming properties were evaluated. The obtained results showed that hydrogen peroxide was highly effective for canola meal bleaching and its chromatic parameters were significantly improved. The bleached canola meal reached values of L* = 83.46, a* = −3.66, b* = 17.18 and BI = 18.05, making it compatible with commercial flours such as oat, rye, and whole wheat pastry flours. Protein extractability from the bleached meal was significantly enhanced up to 90 %. The functional properties evaluation of the extracted proteins from the bleached meal showed highly improved emulsifying and foaming properties. The extracted proteins from the bleached meal were mixed with canola oil and the analysis of the peroxide index did not show any oxidizing effect.